Wednesday, November 21, 2007
Szechwan Beef Stir-Fry
My son came over for last night before he went to his karate class. He had only a short time, so I made this quick stir-fry. It's one of those "Beef, it's what's for dinner" recipes. I found it on the back of a Good Housekeeping magazine probably 15 years ago. I make it often, and it is one of my son's favorite meals.
Szechwan Beef Stir-Fry (30 minutes)
1 lb beef flank steak
2 Tb soy sauce
4 tsp dark sesame oil
1 1/2 tsp sugar
1 tsp cornstarch
2 cloves garlic, crushed
1 Tbsp minced ginger
1/4 tsp crushed red pepper pods
1 small red pepper, cut into 1" pieces
1 8 oz package frozen baby corn, defrosted
1/4 lb snow peas, julienned
Cut beef lengthwise into 2 strips; slice across the grain into 1/8-inch thick strips. Combine soy sauce, 2 tsp oil, sugar and cornstarch; stir into strips. Heat remaining 2 tsp oil in large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds. Add bell pepper and corn; stir fry 11/2 minutes. Add pea pods; stir fry 30 seconds. Remove vegetables from the skillet; reserve. Stir-fry beef strips (half at a time) 2 - 3 minutes. Return vegetables and snow peas to skillet and heat through.
Serve over hot cooked white rice.
American Beef Council