Szechuan Beef

Course : Beef
Serves: 6
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2 tablespoons soy sauce
1 tablespoon white wine
1 teaspoon ginger
1 teaspoon sugar
1 pound flank steak
1 cup celery
1 cup carrot
1 Cup peanut oil
1 teaspoon crushed red chiles
1 teaspoon szechuan peppercorn
1 teaspoon sesame oil
1 teaspoon salt

Preparation / Directions:

combine soy, wine, ginger, and garlic-mix well trim flank steak of all fat and membrane wrap in plastic and place into freezer for 90 minutes cut across the grain into julienne strips place into prepared marinade-mix well cover and chill for 60-90 minutes heat oil in a wok, over a high flame add beef in marinade and stir fry for 10 minutes reduce heat slightly heat and stir until beef darkens and dries remove from heat, set aside remove all but 2-3 tablespoons oil from wok raise flame to high add red pepper flakes, heat and stir for 10 seconds add carrots, heat and stir for 1 minute add celery and beef, heat and stir for 1 minute add peppercorns, sesame oil, and salt-mix well remove from heat serve hot


Nutritional Information:

161 Calories (kcal); 9g Total Fat; (49% calories from fat); 15g Protein; 4g Carbohydrate; 39mg Cholesterol; 776mg Sodium

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