Monday, February 23, 2009

Szechuan Beef

1 lb. flank steak, sliced very thinly
1 Tbsp. soy sauce
1 tsp cooking wine
2 tsp cornstarch
4 Tbsp. vegetable oil
1 tsp. sliced fresh garlic
1 tsp. sliced jalapeno pepper
6 1-inch sections green onion

1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
1/2 tsp sesame oil

Mix the sliced beef with soy sauce, cooking wine and cornstarch and set aside. Heat the wok and 4 Tbsp of vegetable oil. Stir-fry the garlic and jalapeno pepper until fragrant, about 1 minute. Add the beef and the sauce ingredients and stir-fry over high heat just until the beef is no longer pink on the outside, about 2-3 minutes. Add the green onions during the last 1 minute of cooking.

NOTES: I got this recipe off the food network website a few years ago so I don't know if it's still there but we really love this stir-fry.

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