Szechuan  Stir Fry (sallye)

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sallye bates


THis is one of my favorite Asian dishes. It is actually very easy to make.

Try it, I think you'll like it.


★★★★★ 1 vote

4 servings
45 Min
15 Min


  • 1 lb
    boneless top round, thin cut
  • 1 c
    carrot matchsticks
  • 1 bunch
    green onions
  • 3
    ribs of celery
  • 3 Tbsp
    cooking oil

  • 3 Tbsp
    soy sauce
  • 3 Tbsp
    good dry sherry
  • 1 Tbsp
    cooking oil
  • 1 tsp
    ground ginger
  • 1 to 2 tsp
    five spice powder (recipe link in comments)
  • 1/4 tsp
    crushed red pepper flakes (or dash of srircha chili sauce)
  • 1 tsp
    granulated or powder garlic
  • ·
    cooked rice ( options links are in comments below)



  1. Cut meat into thin strips and set aside

    Place marinade ingredients (6 through 12) in mixing bowl. Whisk until well blended. Pour into large ziplock freezer bag.

    Transfer meat to ziplock bag, and shake well so meat is fully covered.

    Marinade at room temperature for at least 30 minutes. Turn bag over a couple of times so meat will be well coated.
  2. While meat is marinating, cut celery into thin julienne strips, slice onions into thin slices.
    Place celery, onions and carrots in bowl you mixed marinade in and stir to lightly coat with marinade residue and set aside.
  3. When meat is ready, heat wok or heavy skillet to medium high heat, add 2 tablespoons of cooking oil. When oil begins to shimmer, quickly add carrots, celery and onions.
    Stir fry for about 3 minutes until veggies are cooked al-dente (still crisp)
  4. Add remaining 1 tablespoon cooking oil and meat. Pour any remaining marinade mix over meat.
    Continue stir frying for about 3 more minutes until meat is no longer red.
  5. Serve over rice (three possible options are shown in comments below)

Printable Recipe Card


Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian

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