Szechuan Beef Sprouts Recipes
SZECHUAN BEEF
It is spicy! Serve with rice.
Provided by Anonymous
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.
- Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more, and serve.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 13.3 g, Cholesterol 44 mg, Fat 21.1 g, Fiber 3.6 g, Protein 17.9 g, SaturatedFat 5.4 g, Sodium 242.8 mg, Sugar 3.4 g
SZECHUAN BEEF AND BEAN SPROUTS
Try an easy, hot and spicy stir-fry for four ready in about 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, 30 to 60 minutes.) In medium bowl, mix broth, soy sauce, Sichuan sauce and red pepper. Stir in beef. Let stand 10 minutes.
- Drain beef; reserve marinade. Heat 12-inch nonstick skillet over medium-high heat. Add half of the beef to skillet; stir-fry 2 to 3 minutes or until brown. Remove beef from skillet. Repeat with remaining beef. Return all beef to skillet.
- Add reserved marinade, the tomatoes and bean sprouts to beef in skillet; stir-fry about 1 minute or until vegetables are warm. Sprinkle with cilantro.
Nutrition Facts : Calories 200, Carbohydrate 6 g, Cholesterol 65 mg, Fat 1, Fiber 1 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g
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- In a liquid measuring cup, add all the ingredients for the stir fry sauce. Slice the scallions and set aside. Allow the ginger, garlic, and Szechuan peppercorns to soak while you slice the beef.
- Lay the flat iron steak on a cutting board. Cut the beef against the grain into thin slivers. Then toss the beef strips with the corn starch.
- Set a wok (or XL skillet) over high heat. Add both oils. When the oil starts to smoke, carefully toss in the beef strips and Szechuan chiles. Quickly move them around the wok to stir fry the beef on both sides.
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- Marinade: Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade. Marinate at room temperature for 30-60 minutes or refrigerate for 2-8 hours.
- Sauce: Whisk the sauce ingredients together in a small bowl. You can make at the same time as the marinade, cover and refrigerate OR when ready to cook the beef.
- Cook: Heat 1-2 tablespoons vegetable oil or peanut oil a large wok or nonstick skillet over HIGH heat until very hot and sizzling. Add half of the beef to the skillet in a single layer and sear 1 minute, flip over and cook 1 more minute (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat.
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