Fiery Szechwan Beef Stir-Fry Delight
Dive into this vibrant and flavorful Fiery Szechwan Beef Stir-Fry Delight that takes your taste buds on an unforgettable journey. Featuring tender strips of beef marinated in an aromatic blend of soy sauce, sherry, and spices, this dish is elevated with a medley of fresh vegetables. The use of quality ingredients, including rich soy sauce, ensures a luxurious taste experience. Perfect for a weeknight dinner or an impressive meal to share with friends and family, this recipe balances heat and flavor, making it a true Szechwan treasure.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
soy sauce
1 tablespoon (for marinade)
dry sherry
3 tablespoons (2 for marinade, 2 for sauce)
egg white
1 (lightly beaten)
cornstarch
2 teaspoons (1 for marinade, 1 for sauce)
rice vinegar
1 tablespoon
hoisin sauce
1 tablespoon
plum sauce
2 teaspoons
round steak
1 lb (trimmed and cut into thin strips)
oil
4 tablespoons
baby carrots
8 (julienne)
celery
2 stalks (cut into 3-inch julienne)
red bell pepper
1 (julienne)
onion
1 (quartered and thinly sliced)
crushed red pepper flakes
1 teaspoon
ginger
1 tablespoon (peeled and finely grated)
Instructions
1
In a zip-lock bag, combine 1 tablespoon of soy sauce, 1 tablespoon of dry sherry, the beaten egg white, and 1 teaspoon of cornstarch to create a marinade.
2
Add the round steak strips to the bag, seal it, and knead gently to coat the beef evenly. Marinate for about 30 minutes, kneading every 5 minutes.
3
While the beef is marinating, prepare the sauce by mixing 2 tablespoons of dry sherry, 2 tablespoons of soy sauce, rice vinegar, hoisin sauce, plum sauce, and 1 teaspoon of cornstarch in a bowl. Set this sauce aside.
4
Heat a wok or large skillet over medium-high heat until hot. Add 2 tablespoons of oil and swirl to coat the pan.
5
Add the julienned baby carrots and stir-fry for 1 minute. Then add the celery, red bell pepper, and onion, continuing to stir-fry for an additional 2 minutes until the vegetables are tender but crisp. Remove the vegetables from the wok and set aside.
6
Reheat the wok and add another 2 tablespoons of oil, swirling to coat. Once hot, add the crushed red pepper flakes and cook for a few seconds until fragrant.
7
Add the marinated beef to the wok and stir-fry for approximately 3 minutes until browned and cooked through.
8
Introduce the grated ginger and stir-fry for an additional 30 seconds, mixing well.
9
Push the beef to the sides of the wok and pour the prepared sauce into the center. Stir and cook for about 30 seconds until it thickens slightly.
10
Return the cooked vegetables to the wok, stirring everything together to heat through and combine the flavors.
11
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Fiery Szechwan Beef Stir-Fry Delight?
It is a vibrant and flavorful dish featuring tender strips of beef marinated in soy sauce, sherry, and spices, combined with fresh julienned vegetables and a savory Szechwan-style sauce.
How long should I marinate the beef?
The beef should be marinated for approximately 30 minutes, kneading the bag every 5 minutes to ensure even coating.
What cut of beef is recommended for this stir-fry?
The recipe calls for 1 pound of round steak, trimmed and cut into thin strips.
What ingredients are used in the beef marinade?
The marinade consists of 1 tablespoon of soy sauce, 1 tablespoon of dry sherry, one lightly beaten egg white, and 1 teaspoon of cornstarch.
What is the purpose of adding egg white to the marinade?
Egg white is often used in stir-fry marinades (a technique called velveting) to help protect the meat and keep it tender during high-heat cooking.
How do I make the stir-fry sauce?
Mix 2 tablespoons of dry sherry, 2 tablespoons of soy sauce, rice vinegar, hoisin sauce, plum sauce, and 1 teaspoon of cornstarch in a bowl.
What vegetables are included in this recipe?
The recipe uses julienned baby carrots, celery, red bell pepper, and thinly sliced onions.
How should I prepare the ginger?
The ginger should be peeled and finely grated before being added to the wok.
What makes this dish fiery?
The heat comes from 1 teaspoon of crushed red pepper flakes, which are cooked in hot oil until fragrant.
Can I substitute the dry sherry?
While the recipe calls for dry sherry, you can often substitute it with Shaoxing rice wine or a dry white wine if necessary.
What type of pan should I use?
A wok is ideal for this recipe, but a large skillet can also be used if a wok is unavailable.
How do I ensure the vegetables stay crisp?
Stir-fry the vegetables for only 1-2 minutes until they are tender but still crisp, then remove them from the pan while cooking the beef.
How long does it take to cook the beef?
The beef should be stir-fried for approximately 3 minutes until it is browned and cooked through.
What should I serve with Szechwan Beef Stir-Fry?
This dish is best served hot over steamed rice or noodles.
Why is cornstarch used in two different steps?
Cornstarch is used in the marinade to coat the beef and in the sauce to help it thicken as it heats in the wok.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and a quick meal suitable for weeknight dinners.
How do I prepare the baby carrots?
The baby carrots should be cut into a julienne style (thin matchsticks) to ensure they cook quickly.
When do I add the ginger to the stir-fry?
Add the grated ginger after the beef is browned and stir-fry it for about 30 seconds to release its aroma.
Can I add other vegetables to this stir-fry?
Yes, stir-fries are versatile; you could add broccoli, snap peas, or water chestnuts if desired.
What is the role of hoisin sauce in this dish?
Hoisin sauce adds a sweet and salty depth of flavor that is characteristic of many Szechwan dishes.
Does this recipe contain plum sauce?
Yes, 2 teaspoons of plum sauce are included in the sauce mixture for a touch of fruity sweetness.
How many tablespoons of oil are needed total?
The recipe uses 4 tablespoons of oil in total: 2 for the vegetables and 2 for the beef.
What is the first step in the cooking process?
The first cooking step after marinating is stir-frying the julienned baby carrots for one minute.
How do I thicken the sauce in the wok?
Push the beef to the sides of the wok, pour the sauce into the center, and stir for 30 seconds until it thickens before mixing everything together.
Can I use rice vinegar for this recipe?
Yes, 1 tablespoon of rice vinegar is a key component of the stir-fry sauce.
Is the onion sliced or chopped?
The onion should be quartered and then thinly sliced.
How do I prep the celery?
Cut the celery into 3-inch julienne strips.
How many ingredients are in this recipe?
There are 15 ingredients used in this Fiery Szechwan Beef Stir-Fry.
What type of cuisine is this?
This is an Asian-inspired dish, specifically categorized as Szechwan cuisine.
Can I make this dish less spicy?
To reduce the heat, you can decrease the amount of crushed red pepper flakes used in the recipe.