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Szechuan Shredded Beef




Source of Recipe


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List of Ingredients




1 pound unscored flank steak or lean boneless blade steak
2 tsp. mild soy sauce
2 tsp. sherry
1 tsp. rice or white vinegar
1 Tbsp. cornstarch
1 Tbsp. chopped jalapeno or chili pepper, fresh or canned
1 Tbsp. finely chopped ginger root
2 cloves garlic, finely chopped
Pinch five spice powder
1 Tbsp. vegetable oil
1 tsp. granulated sugar

SAUCE:
3/4 cup chicken stock
1 Tbsp. sherry
1 Tbsp. rice vinegar
1 Tbsp. soy sauce



Recipe



Place meat in freezer until partly frozen to make it easy to slice. (Time will vary according to efficiency of your freezer but check at 30 minutes.) Cut meat across grain into ¼ inch slices, then cut into 1/4 inch strips.

Stir together soy sauce, sherry and vinegar; blend in cornstarch until smooth. Toss meat strips in mixture, coating well; let stand for 1 hour at room temperature or longer in refrigerator. Marinade should be completely absorbed by meat but if any remains, reserve and add to wok with sauce.

Stir together jalapeno pepper, ginger root, garlic and five spice powder; set aside.

SAUCE:

Stir all ingredients together and set aside.

In wok or skillet, heat oil. Add beef strips and cook over high heat, tossing and stirring to separate, for 1 minute. Sprinkle with sugar and cook, tossing and stirring, for 1 minute longer. Lift pan from heat; add spice mixture and cook for 1 minute in heat of pan. Add sauce and any remaining marinade. Return to heat and cook, stirring, for about 3 minutes or until sauce is thickened. Makes 4 to 5 servings.

Fat: 4 g..Calories: 180..Cholesterol: 68 mg..Protein: 24 g