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Szechwan Crispy Beef Recipe

Szechwan Crispy Beef

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • 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!

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  • 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!

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  • on August 07, 2010

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    I recommend draining the meat on paper towels and dredging in flour and cornstarch.

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  • on January 27, 2010

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    If you didnot like her recipe, ok, that is your option to say so. Be polite and remember she works hard and deserves credit not slander. Yes I have tried some of her recipes. Some were very good and people said they were awful. How could they be awful if you followed the recipe correctly? I think some of you are jealous of her.
    JH

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  • on October 12, 2008

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    Beef doesn't get crispy, but thinly sliced, it's well-cooked and tender. Increased each cooking interval slightly. Used 2 green onions instead of scallions. Added sugar snap peas right before the sauce. Used the Kikkoman Stir-Fry and found the Vietnamese chili-garlic sauce at the local Kroger. I don't care for the taste of Sherry, so I substituted orange juice for that. I doubled the sauce ingredients so there would be plenty of the sauce. This ended up being the best Szechuan we've had here at home! Our teenage son and daughter both LOVED this recipe, and my wife and I definitely put it in our recipe book!

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  • on September 16, 2008

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    i recomend no chili sauce and to deep fry the beef. also instead of garlic use ginger

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  • on September 15, 2007

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    I consider myself an accomplished cook, but as written, I could not save this dish. The order of cooking the ingredients is wrong and nothing ended up being fresh or crispy. Think more dried and burned. A few minor changes could have saved this dish.

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  • on August 20, 2007

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    This recipe, and the others featured on this show, were too salty and mostly flavorless (except for salt!

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  • on August 09, 2007

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    I loved this receipe. I chopped garlic to start, added the carrots - skipped the sherry, added mushrooms with the onions and it was fabulous. I used a very good cut of beef - new york strip.

    There was a lot of liquid when cooking the beef - had have no idea why, but I totally drained this out prior to the 3rd fry of onions (and mushrooms.

    I also did not use Kikoman brand (which is always salty to me I used a specialty asian stir fry.

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  • on August 06, 2007

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    Very dissappointing recipe

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