Szechuan Beef
Allergens: Celery, Eggs, Gluten, Molluscs, Sesame, Soya, Sulphites
Sichuan beef strips, crisped then tossed in a hot, numbing sauce.
Ingredients
- Vegetable oil 4 tbsp
- Salt 0.5 tsp
- Black pepper 1 pinch
- Sugar 1 tsp
- Soy sauce 1 tbsp
- Bell pepper 0.75 cup
- Carrot 0.5 cup
- Celery 1 cup
- Fresh ginger 1 tsp
- Garlic 1 tsp
- Mushrooms 1 cup
- Onion 0.75 cup
- Eggs 1
- Cornflour 3 tbsp
- Hot sauce 0.5 tsp
- Oyster sauce 1 tbsp
- Sesame oil 1 tsp
- Beef 0.5 lb
- Rice wine 1 tbsp
Method
- - MARINATING THE BEEF. In a bowl, add the beef, salt, sesame seed oil, white pepper, egg white, 2 Tablespoon of corn starch and 1 Tablespoon of oil.
- - STIR FRY.
- First Cook the beef by adding 2 Tablespoon of oil until the beef is golden brown.
- Set the beef aside.
- In a wok add 1 Tablespoon of oil, minced ginger, minced garlic and stir-fry for few seconds.
- Next add all of the vegetables and then add sherry cooking wine and 1 cup of water.
- To make the sauce add oyster sauce, hot pepper sauce, and sugar. add the cooked beef and 1 spoon of soy sauce.
- To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.