Beef Szechwan

Attributed to: Marcia & Rick Wall

Category: Beef

Description: A Chinese favorite with a little spice

Prep time: 15 min

Total time: 35 min

Servings: 4

Difficulty rating: 3

Ingredients:

2 Tablespoons. soy sauce

1 Tablespoon rice wine

2 Teaspoons sugar

1/4 Teaspoon monosodium glutamate

Salt to taste

2 Pounds of beef flank steak, cut in thinnest possible slices (julienne style)

1 Cup vegetable oil

8-16 Small dried red peppers

1 Cup of julienne style carrots

1 Cup of julienne style celery

Special tools/utensils needed:

Wok

Directions: 

1. Mix in a bowl the soy sauce, rice wine, sugar, MSG and salt and set aside:

2. Heat 1 cup oil in a wok over high heat and add the beef.  Cook, stirring constantly, 8-10 minutes, until the beef is dry. Drain in a sieve-lined bowl.

3. Place 1 Tablespoon of the oil back in the wok on high heat. Add the peppers to the oil and cook, stirring constantly, about 1 minute, not longer. Remove and discard the peppers. KEEP the oil in the wok.

4. To the wok add the beef and soy sauce mixture. Cook, stirring, for about 5 minutes.

5. Then add the carrots and celery and cook stirring for another 3 minutes.

6. Serve immediately with white or fried rice or lo mein noodles.