Szechwan Crispy Beef

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound sirloin steak, rinsed and patted dry
  • Vegetable oil, for frying
  • 1 cup shredded carrots
  • 2 scallions, white part, thinly sliced lengthwise; greens cut on the diagonal, for garnish
  • 1/4 cup stir-fry sauce (recommended: Kikkoman)
  • 1 tablespoon dry sherry
  • 1 tablespoon Vietnamese chili-garlic sauce
Directions

Trim away fat from steak. Slice across the grain into 1/4-inch thick slices. Slice steak again across the grain for matchstick pieces of steak. Set aside.

Add 2 tablespoons of oil to a hot wok or large skillet over high heat. Add carrots and stir-fry for 2 minutes. Remove carrots and set aside.

Add enough oil to coat the bottom of the wok or skillet. Once hot, add beef strips and stir-fry for 8 to 10 minutes, or until beef is dark and crispy. Be careful as beef will splatter for the first 3 to 4 minutes while it loses its moisture.

Remove beef from skillet and drain out all oil, except for 1 tablespoon, if desired. Add scallions and stir-fry for 30 seconds. Add carrots and beef back to skillet. Stir-fry for another 30 seconds. Add stir-fry sauce, sherry, and chili-garlic sauce. Stir-fry for another 30 to 60 seconds. Garnish with green scallions and serve hot.


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