Steamed Beef Szechuan Style
Source of Recipe
Nicholas Zhou
List of Ingredients
3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces
Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch
2 Tbsp water
1 1/2 Tbsp (20 mL) oil
1 1/2 lb (750 g) broccoli, flowerets removed, slice on the
diagonal into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)
Recipe
Slice beef and mix together marinade ingredients. Add marinade
to beef and marinate for thirty minutes. Add 1 1/2 tablespoons
of oil to beef, mix in thoroughly, and marinate beef for
another thirty minutes. While beef is marinating, prepare
the vegetables.
Heat wok and add 1 cup of oil. When oil is ready, add beef
and stir-fry until it is nearly cooked. Remove beef and set
aside on a plate. Drain the wok and wipe clean with a paper
towel.
Add 1/2 cup water to wok. Bring the water to a boil and add
the broccoli. Cover and cook until broccoli is cooked through.
Drain the wok.
Heat wok and add oil (about 2 tablespoons). Add the garlic
and stir-fry for about 1 minute. Add vegetables and beef and
mix together. Make a well in the middle of the wok and add
the sauce ingredients. Add cornstarch, stirring to thicken.
Mix sauce together with other ingredients. Serve hot.
TIP: (the secret to this popular restaurant dish is to marinate the beef in a bit of oil)
Variations:
*Add carrots and onion if desired. Boil in the wok with the
broccoli (you'll need to add more water).
Serves 3 to 4
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