Ingredients
- 1 1/2 pounds boneless beef sirloin
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice wine or sherry
- 1 egg white, lightly beaten
- 1/2 teaspoon salt
- 2 tablespoons peanut or corn oil
- 4 dried red chiles, split
- 1 tablespoon minced garlic
- 1/2 tablespoon grated ginger
- 1 teaspoon Szechwan pepper, toasted and crushed
- 2 scallions, cut in 1/2-inch pieces
- 1 red bell pepper, cut in pieces
- 2 tablespoons soy sauce
- 3 tablespoons rice wine or sherry
- 2 tablespoons Chinese black vinegar or balsamic
- 1 teaspoon sugar
- 1 cup chicken broth
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- 1/3 cup roasted peanuts
Directions
Trim fat from the steak and cut into 1-inch cubes. Combine the soy sauce, sesame oil, rice wine/sherry, egg white and salt in a glass bowl. Add the beef and stir to coat. Marinate for 1 hour, covered in the refrigerator.
Place peanut/corn oil in a wok, swirling to coat the sides, and place over high heat. Add the chilies and cook until they begin to darken. Add the garlic, ginger and Szechwan pepper; continue to cook to infuse the oil. Add the scallions and bell pepper. Remove the steak from the marinade and add it to the wok. Stir-fry the beef for 3 minutes until brown. Blend in soy sauce, rice wine, Chinese vinegar, sugar and chicken broth. Dissolve the cornstarch slurry and add it to the sauce, stirring, to thicken. Sprinkle in the peanuts and stir to coat. Serve over rice.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 18 reviews
By lisa010_13164420
Cooper City, 48
on September 20, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe was FULL of lovely flavor! Yes there was prep time, but how can you not with stir fry!? The comments that it was "to juicy/saucy" are ridiculous! It had a WONDERFUL sauce to eat with the rice. My house couldn't believe that it didn't come from an upscale restaurant! It will definately be repeated again! Thanks Tyler for yet another delicios recipe!
By DJM
Duluth
on January 11, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
American home cooktops do not have the firepower needed to stirfry 1 1/2 pounds of beef cold from the refrigerator. The meat will exude juice and boil instead of stirfry. 1/2 pound of beef at one time is what most home ranges will stirfry adequately.
Not a winner in this house-has a fruity overtone. Too much sauce .
By adare82_12290941
Panama CIty Bea...
on January 09, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I had tremendous difficulty finding dried red peppers, after shopping at three grocery stores I gave up and substituted as best I could. My biggest complaint was that the sauce did not thicken after adding the corn starch. I won't make this dish again, but I will try more asain recipes.
Read all 18 reviews