Description
Crispy beef cooked with celery, carrots and green onions, then tossed in a spicy sauce with mustard, chili oil, soy and ginger for rich Sichuan flavor
Ingredients
Units
Scale
- 1 lb flank steak (thinly sliced)
- 4 medium celery ribs
- 2 medium carrots
- 1 green onion
- 1/4 cup peanut oil
- 1/4 cup cornstarch
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoon sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1/2 teaspoon Chinese hot mustard
- 1 teaspoon of rice wine vinegar
- 1/2 teaspoon chili oil
- 2 teaspoons brown sugar
- 1 teaspoon garlic (minced)
- 1/2 teaspoon fresh ginger (minced)
- 1/2 teaspoon red pepper flakes
Instructions
- In a medium bowl combine soy sauce, hoisin sauce, hot mustard, rice vinegar, chili oil, brown sugar, garlic, ginger, and ½ teaspoon red pepper flakes. Mix well and set aside.
- Julienne carrots and celery. Slice the green onions. Place the beef strips into a medium bowl. Add the cornstarch and toss to coat. Make sure each piece is thoroughly coated. Set aside for 10 minutes. Heat ¼ cup of peanut oil in a wok or large skillet over medium-high heat. Add the sliced beef and fry until crispy (about 3-5 minutes) and done to your liking.
- Remove with a slotted spoon and drain on a plate lined with paper towels.
- Drain the oil from the wok. In the same pan used to cook the beef, add sesame oil over medium-high heat.
- Add celery and give it a good stir, then add ½ teaspoon crushed red pepper flakes and stir again, and then add carrots and stir. Stir-fry the vegetables for 30 seconds.
- Add the fried meat and green onions. Pour in the sauce mixture and bring to a boil. Cook for 1 minute.
Nutrition
- Serving Size:
- Calories: 762
- Sugar: 12.7 g
- Sodium: 1170.7 mg
- Fat: 44 g
- Carbohydrates: 37.3 g
- Protein: 52.3 g
- Cholesterol: 136.5 mg