szechwan beef stir-fry
(3 ratings)
An easy stir fry meal if you're looking for a quick dinner.
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(3 ratings)
yield
4 servings
prep time
25 Min
cook time
10 Min
method
Stir-Fry
Ingredients For szechwan beef stir-fry
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1 lb. Boneless beef top sirloin or beef top round steak, cut 3/4 to 1-inch thick
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Marinade:
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2 Tbsp. Soy sauce
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1 Tbsp. Minced garlic
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1 Tbsp. Minced fresh ginger
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1 Tbsp. Dry sherry
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1 tsp. Sugar
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1 tsp. Cornstarch
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Stir Fry Vegetables:
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3 Tbsp. Water
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4 C. (approx. 10–12 oz.) Fresh stir-fry vegetable blend
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1/2 C. Red bell pepper strips
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1 Tbsp. Vegetable oil
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1 1/2 tsp. Crushed red pepper
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Hot cooked white (or brown) rice
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Coarsely chopped dry roasted peanuts (optional)
How To Make szechwan beef stir-fry
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1Cut beef steaks lengthwise in half, then crosswise into 1/8-inch thick strips. Combine marinade ingredients in medium bowl. Add beef; toss to coat. Set aside. Combine water, vegetable blend, and bell pepper in large nonstick skillet or wok; cover and cook over medium high heat 4 to 5 minutes or until crisp-tender. Remove and drain vegetables; keep warm. Heat 2 teaspoons oil in same pan over medium-high heat until hot. Add crushed red pepper; stir-fry 30 seconds. Add half of the beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook top round steak.) Remove from pan. Repeat with remaining 1 teaspoon oil and beef. Return beef and vegetables to pan. Cook and stir about 1 minute or until heated through. Serve over rice, as desired. Garnish with peanuts, if desired.
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