Szechuan Beef
A bold and flavourful stir-fry featuring tender marinated beef and crisp vegetables in a savoury, lightly spicy Sichuan-inspired sauce. Quick to cook and perfect served over steamed rice.
Ingredients
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Beefβ 250 g π₯© 1 pcs
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Oilβ 54.4 g π§ 59.2 ml π₯ 4 tbsp
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Onionβ 450 g π§ 3 pcs
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Green Pepperβ 450 g π« 3 pcs
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Mushroomsβ 212.9 g 10β pcs
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Sesame Seed Oilβ 4.5 g π§ 4.9 ml π₯ 1 tsp
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Carrotsβ 80 g π₯ 1 pcs
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Celeryβ 212.9 g 5β pcs
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Sugarβ 4.2 g π§ 4.9 ml π₯ 1 tsp
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Egg Whiteβ 30 g 1 pcs
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Soy Sauceβ 17.7 g π§ 14.8 ml π₯ 1 tbsp
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Gingerβ 2.5 g ΒΌ pcs
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Oyster Sauceβ 15.5 g π§ 14.8 ml π₯ 1 tbsp
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Cooking wineβ 14.6 g π§ 14.8 ml π₯ 1 tbsp
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Garlicβ 4.9 g π§ 1 pcs
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Hotsauceβ 15 g π§ 15 ml π₯ 1 tbsp
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Pepperβ 0.15 g β pcs
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Saltβ 15 g π§ 12.5 ml π₯ 0.845 tbsp
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Waterβ 236.6 g π§ 236.6 ml π₯ 1 cup
Also in this recipe
- Starch 3 tbsp
Total nutrition
1519 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- In a bowl, combine 225 g of beef with 2.5 g salt, 5 ml sesame oil, a pinch of white pepper, 1 egg white, 30 ml cornstarch, and 15 ml oil. Mix well and let the beef marinate for at least 15 minutes.
- Heat 30 ml of oil in a wok over high heat. Add the marinated beef and stir-fry until golden brown. Remove the beef and set aside.
- Add 15 ml of oil to the same wok. Add 5 g of minced ginger and 5 g of minced garlic, and stir-fry for a few seconds until fragrant. Add 180 ml sliced onion, 120 ml sliced carrots, 180 ml sliced green pepper, 240 ml sliced celery, and 240 ml sliced mushrooms. Pour in 15 ml of sherry cooking wine and 240 ml of water, and stir-fry until the vegetables are just tender.
- Stir in 15 ml oyster sauce and 2.5 ml hot pepper sauce, then return the cooked beef to the wok. Add 15 ml soy sauce and 5 g sugar, and toss everything to combine.
- In a small bowl, whisk together 15 ml cornstarch with 30 ml of water to form a slurry. Slowly pour the slurry into the wok, stirring constantly, until the sauce reaches the desired thickness. Serve immediately.
Source:
TheMealDB
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