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Spicy Szechwan Beef
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    Spicy Szechwan Beef

    Marinade:
  • 4 tablespoons dark soy sauce
  • 1 tablespoon rice wine
  • 1 teaspoon sugar
  • half teaspoon freshly minced fresh ginger
    The Rest:
  • 1 pound boneless beefsteak, cut into needlelike shreds
  • 1/2 Cup very finely shredded carrots
  • 1 Cup very finely shredded celery
  • 1/2 Cup finely shredded hot green chili
  • pepper 1/3 Cup corn oil
  • 8 dried hot red chili peppers (Thai)
  • 1 teaspoon oriental sesame oil
  • 1/2 teaspoon ground Sichuan peppercorns
  • 1. Combine the marinade ingredients with the meat and mix well. Set aside for 20 minutes. Place the remaining shredded ingredients separately on a work platter.

    2. Heat a wok until hot and add 2 tablespoons of oil. Stir fry the carrots, celery and fresh chili pepper for 1 minute, then transfer to a serving platter. Wipe out the wok and add the remaining oil. Add the dried chili peppers (breaking them open and releasing their seeds will make the dish even hotter) and lower the heat. Stir fry until the peppers are dark brown, then add the beef. Turn the heat to high and stir fry for about 5 minutes, or until the accumulated liquid evaporates. Lower the heat and continue to stir fry for another minute. Add the cooked vegetables. Stir and add the sesame oil and Sichuan peppercorns. Mlix well and transfer to the serving platter. Serve hot.

    Serves 6

    In this dish the beef is finely shredded and cooked until nearly dry, thus it thoroughly absorbs the seasonings. You can make it as spicy as you like by varying the amount of chili peppers. Serve it with a large helping of rice and contrast it with a cooling Cucumber Salad.

    From: Raphael Meyer, American Asian Kashrus Services
    Posted By: ???
    Post Date: 1995

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