Szechuan beef — tender marinated beef stir-fried with crunchy vegetables in a savoury, spicy oyster sauce. A quick, bold Chinese-style dish, lovely served over steamed rice.
- 1/2 lb Beef
- 1/2 tsp Salt
- 1 tsp Sesame Seed Oil
- 1 pinch Pepper
- 1 Egg White
- 3 tbs Starch
- 4 tbs Oil
- 1 tsp Ginger
- 1 tsp Garlic
- 3/4 cup Onion
- 1/2 cup Carrots
- 3/4 cup Green Pepper
- 1 cup Celery
- 1 cup Mushrooms
- 1 tbs Cooking Wine
- 1 cup Water
- 1 tbs Oyster Sauce
- 1/2 tsp Hotsauce
- 1 tsp Sugar
- 1 tbs Soy Sauce
Video
Preparation
- In a bowl, marinate the beef with the salt, sesame oil, white pepper, egg white, 2 tablespoons cornstarch and 1 tablespoon oil.
- Cook the beef first by adding 2 tablespoons oil to a wok and frying until golden brown, then set aside.
- Add 1 tablespoon oil to the wok with the minced ginger and garlic and stir-fry for a few seconds.
- Add all the vegetables, then the cooking wine and 1 cup water.
- To make the sauce, add the oyster sauce, hot pepper sauce and sugar.
- Add the cooked beef back in along with 1 tablespoon soy sauce.
- To thicken the sauce, whisk together 1 tablespoon cornstarch and 2 tablespoons water, then slowly add to the stir-fry until it reaches the right thickness.
