Beef With Assorted Vegetables - Szechuan Recipe

1 no ingredients


Directions

2/3 lb Beef flank steak
: MARINADE-----
1 ts Dry sherry
1/2 ts Ginger -- minced
1/3 ts Sugar
2 TB Oyster sauce
1 ts Cornstarch
1/2 ts Baking soda
: SEASONING SAUCE-----
1/4 c Chicken stock
1/4 c -water
1 ts Cornstarch
1/4 ts Sugar
1/2 ts Sesame oil
1 TB Soy sauce
1/4 ts Salt
2 Dried hot red peppers --
: chopped
1 Carrot
2 c Boiling water
1 c Snow peas -- or sliced
: beans
1 c Vegetable oil
1 c Fresh mushrooms -- sliced

Use a cleaver to slice beef across the grain and at an angle into
thin strips; cut strips 2 inches long; combine marinade in a medium
bowl; add beef strips mix well and let stand for 30 minutes. Mix
seasoning sauce in a small bowl; mix well; set aside.

Add salt and carrot to water in a small saucepan; boil 15 minutes;
add snow peas or green beans; cook 1 minute; remove from heat and cool
vegetables in cold water; drain well; slice carrot into thin slices.

Heat oil in wok over medium heat for 1 minute; add marinated
beef, stir-frying until lightly browned; remove with slotted spoon,
draining well over wok; set aside.

Remove oil from wok except 1/4 cup; heat over high heat for 30
seconds; add red peppers; stir-fry 15 seconds; add mushrooms;
stir-fry 3 minutes; add seasoning sauce, cooked snow peas, carrots
and cooked beef; stir-fry until sauce thickens slightly. Serve hot.

Chuck in Pok Thursday 10:25 am 11/25 C.OZBURN on GEnie Formatted by
Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993

Recipe By :

Servings: 4 servings

Categories: Asian; Beef; Chinese; Meat; Vegetable

The History of Recipes It is possible to track the history of `recipes` way back into the distant past, in fact as far into history as early Egypt, and potentially, even further back. Having said that, these, old cookbooks were just primitive pictorial recipes for preparing food. Later on, in The time of the roman empire 25BC a man called Apicius assembled a few documents showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, a very modern way of dining. Aspicius also describes how the early Romans used a wide range of herbs, including some that we all recognise for example thyme, mint and asafoetida. Later, in the fifteenth century, the Crusaders brought back a variety of foods and herbs from Arab cooking, including spices like parsley and basil. These new culinary innovations prompted a torrent in manuscripts on cookery, most of which are now in private cookery archives. The arrival of television brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes just like those on the site you are now reading.

[TOP]

We hope you enjoy this Beef With Assorted Vegetables Szechuan recipe.

Recipes Ideas

Home

This Page:
Beef With Assorted Vegetables Szechuan recipe

Beef With Assorted Vegetables - Szechuan Recipe, one of many tasty recipes brought to you by Recipes Ideas

--::|::--