| szechwan Beef cooking Sauce
1 Pound Lean Boneless Beef Steak
(such As Top Round, Flank Or Sirloin)
2 Tablespoons Vegetable Oil
16 Dried Hot Red Chiles
2 Large Carrots, Cut Into 3-inch Long Julienne Strips
1 (8 Ounce) Can Sliced Bamboo Shoots,
Drained (and Thinly Sliced, If Desired)
fresh Cilantro Leaves (optional) prepare Cooking Sauce And Set Aside. cut Beef With The Grain Into 1 1/2-inch Wide Strips; Then Cut Each Strip Across The Grain Into 1/8-inch Thick Slanting Slices. Set Aside. Place A Wok Over High Heat; When Wok Is Hot, Add Oil. When Oil Is Hot, Add Chiles And Cook, Stirring, Until Chiles Just Begin To Char. Remove Chiles From Wok; Set Aside. add Beef To Wok And Stir Fry Until Browned (1 1/2 To 2 Minutes); Remove From Wok And Set Aside. Add Carrots To Wok And Stir Fry Until Tender-crisp To Bite (about 3 Minutes). Add Bamboo Shoots And Stir Fry For 1 More Minute. return Meat And Chiles To Wok; Stir Cooking Sauce And Add. Stir Until Sauce Boils And Thickens. Garnish With Cilantro, If Desired. makes 4 Servings. cooking Sauce
2 Tablespoons Soy Sauce
1 Tablespoon Dry Sherry
2 Teaspoons Granulated Sugar
1/2 Teaspoon Cornstarch stir Together All Ingredients. |
