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Beef a La Sichuan Recipe

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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

  1. 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.
  2. 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.
  3. Remove with a slotted spoon and drain on a plate lined with paper towels.
  4. Drain the oil from the wok. In the same pan used to cook the beef, add sesame oil over medium-high heat.
  5. 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.
  6. Add the fried meat and green onions. Pour in the sauce mixture and bring to a boil. Cook for 1 minute.

Nutrition

Find it online: https://blogchef.net/beef-a-la-sichuan-recipe/