Wednesday, January 16, 2019

30 Minute Spicy Ginger Szechuan Beef

30 Minute Spicy Ginger Szechuan Beef | #Wingsrecipefried #Frychickenwings #Dessertrecipes #Healthyrecipes #Cookingrecipes #Chickenrecipes #Peppersteakrecipe #Orangebeefrecipe #Easypeppersteak #Beefstirfrymarinade #Asianrecipesauthentic #Beefbulgogirecipe




Ingredients

  • BEEF:
  • 1.5 lb flank or skirt steak or use pre-sliced stir fry beef from the store
  • 1 Tbsp soy sauce
  • 1 Tbsp mirin
  • 3 Tbsp cornstarch
  • 3 Tbsp sesame oil
  • VEGETABLE TOPPING:
  • 3 inch celery stalks julienned into thin 2 long strips
  • 1/2 cup shredded carrots
  • 3 inch green onions sliced thinly, on a diagonal, into 1/2 pieces
  • SAUCE:
  • 1 tsp crushed red pepper flakes
  • 1/4 tsp Chinese 5 spice
  • 2 cloves garlic minced
  • 2 Tbsp packed brown sugar
  • 1 inch of fresh Ginger grated or very finely minced
  • 4 Tbps soy sauce
  • 2 Tbsp water
  • 1 Tbsp Sriracha
  • 1 Tbsp rice wine vinegar
  • 2 tsp hoisin sauce
  • 1 green onion thinly sliced


Instructions

  1. Slice steak, across the grain, into 1/4 inch thick strips (see picture tutorial HERE), and place in a large plastic bag.
  2. Add mirin and soy sauce and massage into the meat. Add cornstarch, seal the bag and toss/massage to coat the meat.
  3. Let meat marinate for about 10 minutes or so.
  4. In a medium mixing bowl, whisk together sauce ingredients and set aside.
  5. Slice vegetables and set aside.
  6. Add sesame oil to wok (or large saute pan) and heat over MED-HIGH heat.
  7. Add beef to hot pan (just enough to cover the bottom of the pan - you'll probably want to do at least 2 batches), and saute about 2-3 minutes. Remove beef to a plate and cook remaining batches.
  8. Add sliced vegetables to the hot pan and cook about 1-3 minutes (depending on how tender you want them), stirring often.
  9. Pour in Szechuan sauce and cook about a minute, until slightly thickened.
  10. Add cooked beef and turn to coat in the sauce.
  11. Serve over Veetee Dine In Rice.

RECIPE ADAPTED  >>>>>  here


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