Szechuan Shredded Beef
Need a dairy free main course? Szechuan Shredded Beef could be a spectacular recipe to try. This recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 408 calories, 27g of protein, and 22g of fat. This recipe serves 4. A mixture of garlic, sherry, cellophane noodles, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Partially freeze steak. Slice with the grain into 2-inch-wide strips.
Cut strips diagonally across the grain into 1/8-inch-wide slices; stack slices, and cut meat into thin shreds.
Combine 1 tablespoon soy sauce, 1 tablespoon cornstarch, sherry, and 1 tablespoon vegetable oil.
Add steak, and stir. Cover and marinate in refrigerator 1 hour.
Combine sugar, vinegar, sesame oil, and remaining soy sauce and cornstarch.
Pour 1/4 cup vegetable oil around top of preheated wok, coating sides; heat at medium-high (37
for 2 minutes or until hot.
Add noodles, a small amount at a time, and stir-fry 2 to 3 seconds or until noodles expand and turn white.
Remove and drain on paper towels.
Transfer to a serving platter.
Remove steak from marinade. Discard marinade.
Add steak and garlic to wok; stir-fry 5 minutes.
Pour remaining 1 tablespoon oil around top of wok, coating sides.
Add pepper pods; stir-fry 1 minute.
Add carrot and celery; stir-fry 1 minute.
Add vinegar mixture; cook, stirring constantly, 1 minute or until slightly thickened.
Add steak; cook until thoroughly heated. Spoon over noodles; sprinkle with green onions.