Szechwan Beef and Snow Pea Stir-Fry
By chbounds
Ingredients
- 1 lb. beef sirloin steak
- 1 T. reduced-sodium soy sauce
- 1 tsp. cornstarch
- 3 T. reduced-sodium soy sauce
- 2 T. dry sherry or water
- 2 T. Oriental chili sauce or garlic
- 2 T. water
- 1 T. cornstarch
- 1 T. toasted sesame oil
- 1 T. canola oil
- 3 cloves garlic, minced
- 2 T. minced fresh ginger
- 8 oz. fresh mushrooms, quartered
- 3 carrots, halved lengthwise and thinly sliced
- 2 medium red bell peppers, cut into thin bite-size strips
- 8 oz. fresh pea pods, trimmed and halved crosswise
- 1 green onion, thinly sliced
- cashews, optional
Details
Servings 4
Preparation
Step 1
Trim fat from beef. Cut beef into bite-size strips. Place beef in a medium bowl. Add the 1 T. soy sauce and the 1 tsp. cornstarch. Stir to combine. Cover and let stand for 15 minutes. Meanwhile, for sauce, stir together the 3 T. soy sauce, the sherry, chili sauce, the water, the 1 T. cornstarch, and sesame oil. Set aside
In a wok or very large skillet heat canola oil over medium-high heat. Add garlic and ginger, stir-fry for 30 seconds. Add mushrooms, stir-fry for 1 minute. Add carrots, stir-fry for 2 minutes. Add bell peppers and pea pods. Stir fry for 2 minutes. Remove vegetables from wok.
Add beef mixture to wok and stir-fry for 2-3 minutes or until desired doneness. Stir sauce and add to wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return vegetables to wok and stir to coat with sauce. Cook and stir until heated through.
Sprinkle with green onions and cashews if desired.
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