Shredded Beef Szechwan

Continuing with my copycat Asian food phase, I tried to re-create another Chinese dish from Imperial Cathay. They make a Shredded Beef Szechwan that is so flavorful and a little spicy. The meat is cut into little match sticks and all the veggies are shredded. This dish has a unique texture. It is just great! One of those dishes that you crave, you just have to order it over and over again. I did go explore Bao Bao an international food market for some ingredients. It was a little overwhelming, so many ingredients that were new to me. I did buy rice noodles, spring roll wrappers, hoisin sauce, garlic chili paste, sweet chili sauce and plum sauce. It was great to find everything in one place. I usually have to go to multiple stores to buy these things. I did find Shao Hsing rice wine, but it said cooking wine on the bottle. I bought it; it was only $3 but I was a little worried and hopeful at the same time.

Cooking this dish was a little more time consuming than an average stir-fry. To achieve that unique texture you have to do a lot of prep work. Slicing the beef requires the most time. I suggest freezing the beef a little while so it is easy to cut. Shredding the veggies turned out to be relatively easy. I used a wonderful gadget called the Titan julienne peeler to shred the celery. I already had some match stick carrots in the frig and the green onions were easy to do with a knife. The actually cooking takes no time and all that prep is so worth it. It was delicious and so close to the restaurant version. My only complaint was that it could have used a little less salt. I blame the cooking wine; it turned out to be like American cooking wines, too salty for wine. It taste like soy sauce was added to wine.  So next time I will use sherry until I find true Shao Hsing rice wine. My sister tried this dish with me and she really liked it. She said it was really close to what you get at the restaurants. I will definitely make it again.

Shredded Beef Szechwan

Serves 4

Ingredients

For the beef:

1 lb flank steak

1 tsp salt

1/2 tsp sugar

1/4 tsp white pepper

2 tsp cornstarch

1 Tbsp canola or vegetable oil

1 Tbsp light soy sauce

1 Tbsp dry sherry or rice wine

For the stir-fry:

2 Tbsp canola or vegetable oil

2 cloves garlic, minced

1 tsp minced ginger

6 celery ribs, shredded

1 cup shredded carrots

3 green onions, shredded

For the sauce:

1/2 cup water

1 tsp beef bouillon

1 Tbsp light soy sauce

1 Tbsp dry sherry or rice wine

1 Tbsp cornstarch

1 Tbsp rice vinegar

1 Tbsp oyster sauce

1 Tbsp garlic chili paste

Directions

Place the flank steak in the freezer for 30 or 45 minutes. It will be easier to cut if semi-frozen or firm. Cut flank steak with the grain into long strips about 2 inches wide. Cut each strip across the grain into 1/8 inch slices. Cut each slice into 1/8 inch sticks(or shreds). Sprinkle with salt, sugar, white pepper and cornstarch, mix well. Combine 1 Tbsp oil, 1 Tbsp soy sauce, 1 Tbsp rice wine. Pour over the meat, mix and refrigerate 30 minutes. Meanwhile gather all the other ingredients. Be sure to prepare and gather all ingredients before you start cooking.

Prepare the vegetables; shred the carrots and celery on a mandolin (or julienne with a Titan peeler or use the large holes of a box grater). You want large shreds or small julienne or match sticks. Slice green onions into 2“lengths, then slice each piece into shreds or ribbons. In a small bowl, mix water, bouillon, remaining soy sauce, sherry, cornstarch, rice vinegar, oyster sauce and garlic chili paste. Stir to combine and set aside.

Heat up a large deep pan or wok over med-high heat.   Add 2 tbsp of cooking oil.  Wait until oil is very hot.   Add minced garlic and ginger.  Saute for about 20 seconds. Add the beef, stir-fry for 4 minutes until cooked. Add the celery, carrots and green onions. Stir-fry until the vegetables and beef are combined. Add the sauce mixture.  Keep stirring.  Do not overcook the vegetables.  Remove from the heat when the sauce has thickened. Serve over cooked white or brown rice (optional).

 

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