Szechwan Shredded Beef and Carrots
China's Szechwan province has a distinctively hot and spicy cuisine. The heat in this dish is tempered by the rich sweetness of hoisin sauce.
Ingredients
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12-ounces beef round steak
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2 tablespoons dry sherry
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2 tablespoons soy sauce
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1 tablespoon hoisin sauce
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1 tablespoon hot bean sauce or hot bean paste
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2 teaspoons sugar
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2 teaspoons grated fresh ginger
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1 teaspoon toasted sesame oil
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1/2 teaspoon crushed red pepper
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1/4 teaspoon black pepper
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1 clove garlic, minced
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1 tablespoon cooking oil
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3 medium carrots, cut into julienne strips (1-1/2 cups)
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2 cups hot cooked rice
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2 green onions, thinly bias-sliced (1/4 cup)
Directions
1.
Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-size strips. Cut strips in half lengthwise. Set aside.
2.
For sauce, in a small bowl stir together sherry, soy sauce, hoisin sauce, bean sauce or paste, sugar, ginger, sesame oil, crushed red pepper, black pepper, and garlic. Set aside.
3.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry carrots in hot oil for 3 to 4 minutes or until crisp-tender. Remove carrots from the wok.
4.
Add beef to the hot wok. Stir-fry for 2 to 3 minutes or until cooked through. Push beef from the center of the wok.
5.
Stir sauce. Add sauce to the center of the wok. Cook and stir until bubbly. Return cooked carrots to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 2 minutes more or until heated through. Serve immediately with hot cooked rice. Sprinkle rice with green onions. Makes 4 servings.
Make-Ahead Tip
Prepare vegetables; cover and refrigerate up to 4 hours.
Nutrition information
Calories 314, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 54 mg, Sodium 1086 mg, Carbohydrate 31 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
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