Szechwan Beef Stir Fry Us Family Style Recipes

Steps:

• Cut steak crosswise into thin slices, then cut each slice into thin strips. Place meat in medium bowl. Add garlic and crushed pepper; mix lightly. Combine next 4 ingredients.
• Heat oil in large skillet on medium-high heat. Add meat, in batches; stir-fry 1 to 2 min. or just until meat strips are no longer pink in centers. Transfer to plate; set aside.
• Add carrots and celery to skillet; stir-fry 2 min. Return meat to skillet along with the dressing mixture; stir-fry 1 to 2 min. or until meat is done and sauce is slightly thickened. Stir in onions.

Steps:

• 1) Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain vegetables. Set aside. 2) Meanwhile cut beef steaks into 1/4-inch thick strips. 3) Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic. 4) Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts.

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.

Steps:

• Cut steak lengthwise into 2 strips; slice across the grain into 1/8-inch strips.
• Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into strips.
• Heat remaining 2 teaspoons sesame oil in large skillet over medium-high heat.
• Add garlic, ginger, and crushed red pepper; cook 30 seconds.
• Add bell pepper and corn; stir-fry 1 1/2 minutes.
• Add pea pods; stir-fry 30 seconds.
• Remove vegetables.
• Stir-gry beef strips (1/2 at a time) 2-3 minutes.
• Return vegetables and beef to skillet; heat through.
• Serve over hot cooked rice.

Steps:

• Combine the marinade in a zip-lock bag.
• Add the beef, knead the bag every 5 minutes or so.
• Combine the Sauce ingredients, set aside.
• Heat the wok.
• Add 2 Tbs Oil.
• Swirl to coat.
• Add Carrots and stir fry 1 minute.
• Add Celery, Red Bell Pepper, and Onion, stir fry 2 minutes.
• Remove and set aside.
• Reheat wok.
• Add oil, swirl to coat.
• Add Crushed Red chilies, cook a few seconds.
• Add Beef, stir fry 3 minutes.
• Add ginger, stir fry 1/2 minute.
• Push Meat to the sides of the wok.
• Pour Sauce into the center of the wok.
• Stir and thicken for 30 seconds.
• Return the vegetables, stir and heat through.
• Serve.

Steps:

• Heat 1 tbsp rapeseed oil in a large wok or frying pan over a medium- high heat. Add the steak strips and cornflour, stir to coat the steak in the flour, and fry for 2-3 mins until the steak is golden. Remove to a plate and set aside until needed.
• Add the remaining oil, the peppers, baby corn and red onions and fry for 3-4 mins until starting to soften. Sprinkle in the chilli flakes, Sichuan pepper, then add the steak back along with its resting juices. Fry for 1 min until fragrant. Splash in the soy sauce and 50ml water and stir until the sauce coats the beef and veg. Drizzle with chilli oil, if you like, and serve with the rice.