Photo: Szechwan Crispy Beef Recipe
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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By Romulus6cbc
CA
on May 14, 2011
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Not sure why there are so many negative comments, I loved this recipe. It's an easy weeknight dish to make, all most all the ingredients you will have on hand, and you can whip this up in about 30 minutes. Looks like a lot people are having problems getting the beef crispy. Here's what I do. Marinate the beef with a little soy sauce, white or black pepper, and sesame oil. Let sit for ten minutes, or up to an hour. Refrigerate, if an hour. Remove from fridge and add enough corn starch to coat. Heat 3 tablespoons of oil at high heat. Sear the beef, stirring so it does not stick to the pan, about four minutes depending on the thickness of slices. Remove meat and reserve. I would also double the carrots and scallions, add some ginger and garlic. Finally, I like to deglaze the pan with some ginger infused vodka. I took one star off because a lot of ingredients are store bought, instead of fresh. Enjoy!
By Chef Jeanne2001
on January 26, 2011
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If you are not a cook, you need more basic instructions to fry, not to steam the meat, or burned it. Remember what you give you will received!! (karma BE NICE WITH EVERYONE! LOVE EVERYBODY! That will make you feel very good! I agree that some people are jealous of her. Look yourself in the mirror and if you don't like what you see, CHANGE IT!! The recipe turn out to be the best asian beef recipe! Love your tablescapes Sandra!
By amandacash0719_...
Boise, 51
on August 07, 2010
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I recommend draining the meat on paper towels and dredging in flour and cornstarch.
Read all 17 reviews