Chinese Szechuan Beef Stir Fry Recipe



Szechuan Beef Stir Fry

Serves 4


1 lb. beef flank steak

2 tbsp. soy sauce, low sodium

4 tsp. Oriental dark roasted sesame oil, divided

1 1/2 tsp. sugar

1 tsp. cornstarch

2 cloves garlic, crushed

1 tbsp. fresh ginger root, minced

1/4 tsp. red pepper pods, crushed

1 sm. red bell pepper, cut into 1-inch pieces

8 oz. frozen baby corn, defrosted

1/4 pound pea pods, julienned


Cut beef steak 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 wok or large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds.

Add bell pepper and corn; stir-fry 30 seconds.

Remove vegetables. Stir-fry beef strips (half at a time) 2 to 3 minutes.

Return vegetables and beef to wok and heat through. Serve with hot cooked rice.

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