Szechuan Spicy Beef
| Yield: | 4 Servings |
| Categories: | Chinese, Beef, New Orleans |
| 1 1/2 | lb | Steak, flank, sliced |
| 2 | ts | Sauce, soy, light |
| 2 | tb | Wine, rice OR |
| 2 | tb | Sherry |
| 4 | ts | Cornstarch |
| 2 | tb | Oil, sesame |
| 2 | tb | Water |
| 1 | Egg white | |
| 1/4 | c | Oil, peanut |
| 1 | Celery, stalk, sliced | |
| 2 | oz | Bamboo shoots, chopped |
| 1/4 | Carrot, chopped | |
| 1 | ts | Garlic, minced |
| 1 | ts | Ginger, minced |
| 1 | ts | Peppercorns, Szechuan, |
| DIVIDER | -- (or more) crushed | |
| 1 | ts | Paste, bean |
| 1 | ts | Vinegar |
| 1 | ts | Sugar |
| 1 | ts | Sauce, soy, dark |
| 1 | ts | Oil, pepper, hot |
| 1/4 | c | Scallions, minced |
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