Szechwan Spicy Beef

This is a spicy stir fried beef dish containing mostly steak, green onion, and red pepper, seasoned with sesame oil, soy sauce, sugar and pepper. Serves 2.
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  Steak and marinade:
    1 lb     Steak slices to 3 inches x 1/3 inch cross section
    1/2 inch Fresh ginger, finely chopped,
 or 1/2 tsp  Ground ginger
    3 Tbsp   Soy Sauce
    1 Tbsp   Rice wine
    1 tsp    Sesame Oil
    1/2 tsp  Granulated sugar
    1/2 tsp  Ground Szechwan pepper
    1/2 tsp  Salt

    3        Scallions, cut to 1 inch lengths
    7        Red pepper pods, cut in 4 pieces

  Separate Scallion marinade:
    3        Scallions, cut to 1 inch lengths
    2 tsp    Soy sauce
    1 tsp    Granulated sugar
    1 tsp    Sesame oil

Place the shredded beef in a bowl. Add the ginger, soy sauce, rice wine, sesame oil, sugar, Szechwan pepper, salt, and half the scallions. Mix thoroughly, and let the meat stand in the marinade at least 20 minutes. Add the pepper pods to the marinade when done sitting.

Add the additional soy sauce, granulated sugar, and sesame oil to the scallions.

Heat the Wok over high heat. Add oil. When the oil is ready to cook, add the meat, marinade and red peppers. Cook for 4-5 minutes, or until the meat is firm. Add the scallions, and the additional marinade. Cook a minute to a minute and a half more. Remove from heat, and serve.

If desired to thiken sauce, mix 1 TBsp corn starch with 2 TBsp water. Add to wok and cook down.

Serve over rice.

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Copyright 1995 Clifford Neuman