Szechwan Beef Stir-Fry

I am always looking for new ways to cook beef. Â I have made stir-frys’ in the past but none of them were Szechwan. Â What is Szechwan Cuisine? Â Well Szechwan means originating from theÂ Sichuan Province of southwesternÂ China. Â I is known forÂ Â bold flavors, particularly the pungency and spiciness resulting from liberal use ofÂ garlic andÂ chili peppersÂ¹. This stir-fry fits that bill exactly. Â Lots of garlic with a hint of spice. Â Delicious!

Szechwan Beef Stir-Fry – (Adapted from BH&G New Cookbook)

1 pound sirloin beef
3 tbs dry sherry
3 tbs soy sauce
2 tbs water
2 tbs hoisin sauce
2 tsp cornstarch
2 tsp ginger, grated
1 tsp brown sugar
1/2 to 1 tsp crushed red pepper
1/4 tsp black pepper
3 cloves garlic, crushedminced
1 tbs vegetable oil
16 oz frozen stir-fry veggies, thawed
2 cups cooked rice

Thinly slice the beef across the grain into bite sized pieces. Â The easiest way to do this is to partially freeze the beef for 10 minutes in the freezer. Â It will make it a lot easier to cut. Â Plus then you end up with perfect evenly sized pieces.

In a medium bowl, combine the sherry, soy sauce, water, hoisin, cornstarch, ginger, brown sugar, red pepper, black pepper and garlic. Â Stir to combine and set aside.

Preheat a wok or large skillet over high heat. Â Add the vegetable oil and then the veggies. Â Stir-fry for 3-4 minutes till the veggies are crisp and tender. Â Remove them from the wok and set aside.

Add the beef to the wok and stir-fry for 2-3 minutes or until browned and starting to caramelize.

Pam’s Corn Casserole

Push the beef to the edges of the pan forming a well in the center. Â Then pour the sauce into the center of the pan.

Stir the sauce until it starts to bubble and thicken. Â Then stir it into the meat and add the veggies. Â Stir until combined. Make sure the veggies are heated all the way through and serve.