As promised, the recipe from last nights dinner. I was looking through the Better Homes and Gardens cookbook this weekend and this caught my eye. I needed something new since dinners were getting rather boring in our household. It seemed fairly easy and I had most of the ingredients so it was a go.

This dish was really delicious! The sauce offered just the right amount of heat and really dressed up the beef and vegetables. I didn’t have any baby corn so I just omitted it but it would be a nice addition next time. I overcooked the beef a little bit but other than that it was a great meal! I served it over brown rice but it would be great with noodles as well.

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Szechwan Beef Stir-Fry

Recipe from the Better Homes and Gardens cookbook

Ingredients

  • 12 ounces boneless beef top round steak or sirloin steak
  • 3 Tbsp dry sherry or orange juice
  • 3 Tbsp soy sauce
  • 2 Tbsp water
  • 2 Tbsp Tbsp hoisin sauce
  • 1 Tbsp grated fresh ginger or 1/4 tsp ground ginger
  • 2 tsp cornstarch
  • 1 tsp sugar
  • 2 cloves garlic, minced
  • 1/4 to 1/2 tsp crushed red pepper (optional)
  • 1 Tbsp cooking oil
  • 1 cup thin bias-sliced carrots
  • 1 can (14 ounces) whole baby corn, drained
  • 1 sweet red pepper, cut into 1-inch pieces
  • thinly sliced green onion (optional)
  • rice or noodles

Thinly slice meat into bite-size strips (partially freeze beef for easier slicing if desired). Set aside.

For the sauce, in a small bowl stir together sherry or orange juice, soy sauce, water, hoisin sauce, ginger, cornstarch, sugar, garlic, and red pepper flakes (if using). Set aside.

In a wok or large skillet heat oil over medium-high heat (add more oil during cooking if necessary). Add carrot and cook and stir in hot oil for 2 minutes. Add corn and sweet pepper. Cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove from wok.

Add beef strips to hot wok. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Push meat from center of wok. Stir sauce and add to the center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok; stir to coat all ingredients with sauce and cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over rice or noodles. If desired, sprinkle with green onion.

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