Chinese Szechuan Beef|Print

Servings: 3

Hoisin sauce

1 tbsp

Chili paste

3 tsp

Oil

7 1/2 tbsp (divided)

Carrots

2, peeled, cut into thin strips

Beef (sirloin steak)

1 lb, cut 1/4-inch thick and 3 inches long

Salt

1/4 tsp

Dry sherry

1 tbsp

Ginger

1 tbsp, minced

Scallions

2 (white parts), cut into thin shreds

Sugar

1/2 tsp

Roasted Szechuan peppercorns

1/2 tsp (optional)

Chinese Szechuan Beef

Prep:

10 m

Cook:

20 m

Ready in:

30 m

Combine hoisin sauce and chili paste in a bowl.
Heat a wok over medium-high for half a minute. Add oil (1 1/2 tbsp). Add carrots when the oil is hot. Fry for 2 minutes, stirring in salt. Remove the cooked carrots from the wok.
Add more oil (6 tbsp). Add beef when the oil is hot. Fry for 9 minutes, or until crispy and brown. Splash the beef with dry sherry. Keep frying for 1 minute more.
Push the meat up to the sides. Drain, reserving 2 tbsp. Add the hoisin sauce mixture. Fry, stirring, for several seconds.
Add minced ginger and scallions. Fry for several seconds, or until fragrant. Add the carrots.
Add sugar. Add peppercorns if using. Serve and enjoy your spicy Szechuan Beef!