Recipe courtesy of Peter Lee
Szechuan Beef
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 334
- Total Fat
- 24
- Saturated Fat
- 5
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 25
- Cholesterol
- 77
- Sodium
- 366
Ingredients
1 pound flank steak, sliced very thinly
1 tablespoon soy sauce
1 teaspoon cooking wine
2 teaspoons cornstarch
4 tablespoons vegetable oil
1 teaspoon sliced fresh garlic
1 teaspoon sliced jalapeno pepper
Six 1-inch sections green onion
Sauce:
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/2 teaspoon sesame oil
Directions
- Mix the sliced beef with soy sauce, cooking wine, and cornstarch and set aside. Heat the wok and 4 tablespoons of vegetable oil. Stir-fry the garlic and jalapeno pepper until fragrant, about 1 minute. Add the beef and the sauce ingredients and stir-fry over high heat just until the beef is no longer pink on the outside, about 2 to 3 minutes. Add the green onions during the last 1 minute of cooking.