Sunday, December 30, 2012

Sichuan Shredded Beef with Peppers

 Thin strips of beef marinated in soy sauce stir-fried with colorful strips of bell pepper, thin slices of chile, and lots of garlic.  Makes for a delicious and colorful meal served over rice.

This is my very last post of the year.  I wish you all a very happy new year with lots of adventures in store for 2013.

Sichuan Shredded Beef with Peppers
Adapted from Step-by-Step Cooking
by Madhur Jaffrey
Serves 3-4

12 ounces flank steak

For the Marinade:
2-1/2 teaspoons soy sauce
1 small egg white
1 teaspoon cornstarch
1-1/2 teaspoons sesame oil

2 bell peppers 
4 garlic cloves
3 to 4 fresh hot red or green chiles
4 scallions
4 teaspoons Chinese rice wine veingar
2-1/2 teaspoons sugar
3 teaspoons soy sauce
vegetable oil, for frying
1 teaspoon cornstarch

Cut the beef against the grain into wafer-thin slices, about 1/16 inch in width.  Then stack a few slices at a time together and cut the meat into thin strips 2-1/2 to 3 inches long.  Put the meat into a bowl.  Add all the marinade ingredients and mix well, ensuring that you break up the egg white.  Cover and leave to marinate for 1 to 2 hours, in the refrigerator.

Cut the bell peppers into long julienne strips, the same size as the beef.  Peel and finely chop the garlic.   Cut the chilies lengthwise into fine strips.  Cut the scallions into 3 inch lengths, then shred them lengthwise with the tip of a sharp knife into long fine strips.  

Combine the rice wine, vinegar, sugar, and soy sauces in a cup.  Mix well and set aside.

Put 1 teaspoon cornstarch in a small bowl and set aside.

Heat about 2-3 tablespoons of oil in a wok over medium heat.  Add the bell pepper strips and stir-fry for 5 minutes our until crisp-tender; remove with a slotted spoon.  Add the beef, turn off the heat, and stir-fry beef until barely cooked through. With a slotted spoon remove the meat to a bowl and sprinkle the cornstarch over the meat.  Toss the meat to distribute the cornstarch.  Increase the heat on the wok to high and return the meat to the wok, stir-frying for about 1 more minute.  Drain the meat on paper towels.  

Add more oil, if necessary, to the wok and add the garlic.  Stir-fry the garlic for 30 seconds.  Put in the chiles, stir once, then add the scallions.  Stir quickly, then add the meat strips and bell peppers.  Stir-fry for 30 seconds, then add the rice wine sauce.  Stir rapidly for about 30 seconds.  Serve over rice immediately.
Theme: Red and Green

12 comments:

  1. Kim, your food photos keep getting better. I wish you and your family a healthy, happy, and prosperous New Year.

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  2. The more of Jaffrey's recipes that you post the more I want to exclusively cook from her cookbooks for all of 2013. Happy new year love!!

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  3. A lovely Chinese dish in an Indian cookbook! It looks delicious!
    Happy New Year, Kim! Wish you a wonderful 2013

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  4. Yes - delicious and colorful it is and sounds fabulous.

    Wishing you and your family a very happy and healthy new year Kim.
    Sam

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  5. I'm prejudiced towards anything with red and green peppers, love those things.

    Happy New Years to you and your family, Kim. I hope 2013 is special for you all.

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  6. This is my kind of meal!! I wish you all the best in 2013!!

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  7. Yum, that looks sensational, Kim. I don't really eat a great deal of beef, but I would definitely make an exception for this dish.

    Best wishes for the New Year.
    xo

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  8. Such pretty colors in this dish. I need try more of Jaffrey's Asian recipes.
    ;-)

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  9. This comment has been removed by the author.

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