Szechuan Beef
Prep Time
Cooking Mode
2 lbs. Sterling Silver® Tri-tip or Blade Steak, thinly sliced against the grain
Marinade:
2 tbsp water
2 tbsp corn starch
½ tsp baking soda
1 tbsp vegetable oil
1 tsp garlic powder
1 tbsp low sodium soy sauce
Vegetables:
1 yellow onion
1 red bell pepper, medium size
6 garlic cloves, fine mince
1 tbsp fresh ginger, grated
1 tbsp toasted sesame oil
Sauce (can use a prepared sauce):
¼ cup low sodium soy sauce
½ cup beef stock
2 tbsp Shaoxing cooking wine (substitute Mirin if not available)
¼ cup brown sugar
½ cup oyster sauce
¼ cup chili garlic sauce
1-2 tsp red pepper flakes (depending on your spice level likes)
2 tsp cornstarch (mixed with 2 tsp. (30 mL) of water to make a slurry)
Szechuan beef preparation:
½ cup peanut oil or canola/vegetable oil
2 lbs prepared beef
Prepared Szechuan sauce
Sesame seeds, garnish
2 lbs. Sterling Silver® Tri-tip or Blade Steak, thinly sliced against the grain
Marinade:
2 tbsp water
2 tbsp corn starch
½ tsp baking soda
1 tbsp vegetable oil
1 tsp garlic powder
1 tbsp low sodium soy sauce
Vegetables:
1 yellow onion
1 red bell pepper, medium size
6 garlic cloves, fine mince
1 tbsp fresh ginger, grated
1 tbsp toasted sesame oil
Sauce (can use a prepared sauce):
¼ cup low sodium soy sauce
½ cup beef stock
2 tbsp Shaoxing cooking wine (substitute Mirin if not available)
¼ cup brown sugar
½ cup oyster sauce
¼ cup chili garlic sauce
1-2 tsp red pepper flakes (depending on your spice level likes)
2 tsp cornstarch (mixed with 2 tsp. (30 mL) of water to make a slurry)
Szechuan beef preparation:
½ cup peanut oil or canola/vegetable oil
2 lbs prepared beef
Prepared Szechuan sauce
Sesame seeds, garnish
Directions
1Before slicing the beef, place thawed meat into the freezer for 30 minutes to 1 hour. This will help you to thinly slice the beef (optional).
2Remove from the freezer and slice thin, ¼” / (0.635 cm) strips against the grain.
3Combine the water, cornstarch and baking soda and thoroughly whisk until combined and there are no lumps.
4Add the remaining ingredients to the mix and whisk to combine. Place beef strips into a resealable plastic bag and pour the marinade over the strips. Massage the bag to coat all the strips evenly. Marinate for a minimum of 1 hour and no more than 2, and store in the refrigerator.
5Set aside and make the sauce.
6For the sauce: If using jarred sauce, heat it and set aside until needed to add to the beef. If making your own sauce, add the soy sauce, beef stock, cooking wine and brown sugar. Cook until the brown sugar dissolves, approximately 2 minutes.
7Add the Oyster sauce, chili garlic sauce and red pepper flakes. In a separate small bowl combine the cornstarch and water to create a slurry.
8Add the slurry to the sauce and bring it back to a rapid boil, then simmer until the sauce thickens and coats the back of a spoon. Set aside until needed to add to the beef.
9For the vegetables: Cut the red pepper and remove the stem and seeds. Slice into ¼” / (0.635 cm) strips about 1 to 1 ½” / (0.635 x 2.5 cm) in length.
10Cut onion into ¼” (0.635 cm) julienne, mince the garlic, and grate the ginger with a microplane (or use jarred ginger)
11Place the vegetable oil into a sauce pot and place on medium-high heat. Add the red peppers, green onions, garlic and ginger and cook for approximately 5 minutes until the peppers begin to soften.
12For the Szechuan beef preparation: Remove the beef from the bag. Heat the oil over high heat in a skillet or wok. Once it heats up, add the slices of beef in small batches, cooking for approximately 2 minutes. Remove from the oil and set aside until all the beef is cooked.
13Once all the beef is cooked, remove all but ¼ cup of the oil. Pour the prepared sauce into the heated wok. Heat the sauce for 1 minute and then add the cooked beef.
14Cook the beef for approximately 10 minutes over medium heat and the beef is coated with sauce.
15Place cooked beef onto a platter, garnish with sesame seeds and serve with steamed rice.
Disclaimer
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Personal Note
Personal Note
