Szechuan Spicy Beef
Julienned flank steak is stir-fried with vegetables flavored with garlic and ginger, a classic Chinese combination. Hot pepper oil is used to add spicy heat.
- Flank Steak - 1 1/2 lb, sliced into strips
- Water - 2 tablespoons
- Egg White - 1
- Light soy sauce - 2 teaspoons
- Rice wine - 2 tablespoons (alt. sherry)
- Cornstarch - 4 tablespoons
- Sesame Oil - 2 tablespoons
- Peanut Oil - 1/4 cup
- Garlic - 1 teaspoon, minced
- Ginger - 1 teaspoon, minced
- Szechuan peppercorns, crushed - 1 teaspoon
- Bean Paste - 1 teaspoon
- Celery - 1 stalk, chopped
- Bamboo shoots - 2 oz, chopped
- Carrot - 1/4, julienned
- Vinegar - 1 teaspoon
- Sugar - 1 teaspoon
- Dark Soy Sauce - 1 teaspoon
- Hot Pepper Oil - 1 teaspoon
- Scallions - 1/4 cup, minced
Trim the steak and work with the water and egg plus half the soy, wine, cornstarch, and sesame oil. Let stand for 1 hour. Heat the peanut oil in a work over high heat and add the marinated meat. Sear and toss, adding the marinade if any remains. Add the garlic, ginger, peppercorns, bean paste, and half the remaining soy and wine. Add the vegetables and stir-fry. Combine the vinegar, sugar, dark soy sauce, and remaining light soy sauce, wine, sesame oil, and cornstarch in a bowl. Mix thoroughly and add to the wok; toss and cook for 30 seconds. Remove the stir-fry to a serving dish and drizzle with hot pepper oil. Garnish with minced scallions.
Note: At Trey Yuen, this dish is served on a platter and sprinkled with scallions cut in fine julienne. The beef is surrounded by a circle of julienned scallions, carved radishes, orange slices centered with maraschino cherries, and parsley, garnished with a large onion rose.