30 Minute Spicy Ginger Szechuan Beef Recipe

INGREDIENTS:

BEEF:

• 1.5 lb flank or skirt steak (or use pre-sliced stir fry beef from the store)
• 1 Tbsp soy sauce
• 1 Tbsp mirin
• 3 Tbsp cornstarch
• 3 Tbsp sesame oil

VEGETABLE TOPPING:

• 3 celery stalks, julienned into thin 2 inch long strips
• 1/2 cup shredded carrots
• 3 green onions, sliced thinly, on a diagonal, into 1/2 inch pieces

SAUCE:

• 1 tsp crushed red pepper flakes
• 1/4 tsp Chinese 5 spice
• 2 cloves garlic, minced
• 2 Tbsp packed brown sugar
• 1 inch of fresh Ginger, grated or very finely minced
• 4 Tbps soy sauce
• 2 Tbsp water
• 1 Tbsp Sriracha
• 1 Tbsp rice wine vinegar
• 2 tsp hoisin sauce
• 1 green onion, thinly sliced

INSTRUCTIONS:

1. Slice steak, across the grain, into 1/4 inch thick strips , and place in a large plastic bag.
2. Add mirin and soy sauce and massage into the meat. Add cornstarch, seal the bag and toss/massage to coat the meat.
3. Let meat marinate for about 10 minutes or so.
4. In a medium mixing bowl, whisk together sauce ingredients and set aside.
5. Slice vegetables and set aside.
6. Add sesame oil to wok (or large saute pan) and heat over MED-HIGH heat.
7. Add beef to hot pan (just enough to cover the bottom of the pan - you'll probably want to do at least 2 batches), and saute about 2-3 minutes. Remove beef to a plate and cook remaining batches.
8. Add sliced vegetables to the hot pan and cook about 1-3 minutes (depending on how tender you want them), stirring often.
9. Pour in Szechuan sauce and cook about a minute, until slightly thickened.
10. Add cooked beef and turn to coat in the sauce.
11. Serve over Veetee Dine In Rice.

Source: The Chunky Chef

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