I am posting an update to a great recipe for Schezuan beef originally
posted by Bill Davis in November, 1992. His original posting, which
provided me some recipe information I had been looking for is as
follows:
[You may recall a recent request for schezuan beef and
General Tso's chicken. I got (and posted) a number of
recipes for the chicken, but got no beef recipes. Bill
remedied that with this recipe. MFS]
Schezuan Beef
I have a really good schezuan beef recipe that I got from
watching the chef at my favorite Chinese restaurant.
Marinate 1/3 pound of flank steak cut in two inch long
slender strips in a Tbsp or so each of Sherry and Soy and
enough cornstarch to thicken in the fridge for about an
hour. Marinate as many chopped dried red chile peppers as
you think you can stand in a just enough white vinegar to
get them wet and set aside.
Next cut one medium onion in half starting at the north
pole. Now cut the halves parallel to the original cut at
1/4 inch intervals the idea being to produce slender onion
strips to match the meat. now sliver a carrot into the same
size strips. And sliver three large celery stalks into the
same size strips. Deep fry the beef strips in a wok until
tender, remove, and set aside on some paper towels to soak
up some of the oil.
In just a little oil toss in the onion, carrot and wet
chiles and cook until the onions start looking done. Throw
in about a tablespoon of soy sauce and let it evaporate for
the most part. Add the beef back in and toss together for
ten seconds.
I like this served with white rice on half the plate and
the Szechuan beef on the other.
Serves one hungry or two not so hungry people. Increasing
the amount of ingredients will probably hurt the efficiency
of the wok.
Bill Davis, NetExpress, Foster City Ca. [email hidden]
_____________________________________
I have added a finishing sauce of almost equal parts Hoisin
sauce, soy sauce and sherry, which should be mixed with a
teaspoon of cornstarch and cold water. Mix the cornstarch /
water before adding the other 3 ingredients.
The finishing sauce should be introduced at the end of
Bill's recipe and I believe adds the final taste that I was
looking for. The key that Bill provided was the marinating
of the crushed red chilies in vinegar. Very important. If
you are making a larger quantity, using a deep fryer for the
meat is better....it gives the meat that "crunchy" texture
that is superior to the wok alone.
Thanks Bill, and I hope my added touch is useful!
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