Szechwan Spiced Beef Shreds
Ingredients
- 1 lb flank steak
- 0.3 cup oil
- 1 tsp minced ginger root
- 2 tsp minced garlic
- 3 each scallions, cut 1-inch long (use stems)
- 2 each dry red chile peppers, finely chopped
- 1 tbsp dry sherry
- 1 tbsp red wine vinegar
- 6 each water chestnuts, coarsely ground
- 1 cup shredded bamboo shoots
- 0.5 each green bell pepper, thinly sliced
- 0.5 cup water or chicken broth
- 2 tbsp cornstarch
- 1 tbsp water
- 1 tsp sesame oil
- 0.3 tsp salt
- 0.5 tsp Splenda
- 1 tbsp cornstarch
Instructions
- 1
Thinly slice steak against grain, and cut into matchstick size strips.
- 2
Marinate for 2 to 4 hours.
- 3
Heat 4 teaspoons oil in wok to 350 degrees F.
- 4
Add beef mixture and stir to separate pieces.
- 5
Blanch briskly until beef just loses its redness.
- 6
Remove to a bowl.
- 7
Heat 2 teaspoons oil in wok.
- 8
Add ginger, garlic, scallions and chile peppers.
- 9
Stir-fry about 10 seconds.
- 10
Stir in sherry and vinegar.
- 11
Cook until it bubbles gently.
- 12
Add water chestnuts, bamboo shoots and green bell pepper.
- 13
Return beef mixture to wok and blend all together.
- 14
Pour in water or chicken broth.
- 15
When it begins to boil, stir in cornstarch mixture and continue stirring until sauce thickens.
- 16
Add sesame oil, mix well and serve.
- 17
Per Serving: 287 Cal (56% from Fat, 30% from Protein, 14% from Carb); 22 g Protein; 18 g Tot Fat; 10 g Carb; 1 g Fiber; 18 mg Calcium; 2 mg Iron; 166 mg Sodium; 51 mg Cholesterol