Szechwan Beef With Shiitakes

By á-174942

Ingredients

• 1 pound skirt steak sliced 1/8" thick
• across the grain
• 1 piece fresh ginger - (abt 1") peeled, and chopped or crushed
• 3 garlic cloves chopped or crushed
• 1 dried hot red pepper - (abt 3" long) chopped
• Fresh-ground black pepper to taste
• 1/2 cup dry sherry
• 1/2 pound shiitakes* stemmed
• 1 tablespoon black bean sauce
• 1 tablespoon cornstarch
• 1 tablespoon honey or sugar (optional)
• 1/4 cup beef broth
• 1/4 cup peanut oil
• 1 dash Asian sesame oil
• 1 medium onion cut into wedges
• 1/2 pound asparagus or broccoli florets cut 1/4" diagonally
• 1 tablespoon soy sauce

Details

Servings 4

Preparation

Step 1

* Alternate Mushrooms: Oyster Mushroom

In a bowl, combine the beef, ginger, garlic, red pepper, and black pepper. Add 1/4 cup of the sherry. Stir well and allow to marinate for 1 hour. Cut a shallow cross in the top of each shiitake and set aside. In a bowl, combine the bean sauce, cornstarch, honey, and beef broth.

Add 2 tablespoons of the peanut oil to a hot wok or skillet. When hot, add the meat and seasonings. Stir-fry over high heat until just past rare. Remove to a bowl.

Add the remaining 2 tablespoons peanut oil and the sesame oil. Add the onion, vegetables, and shiitakes and stir-fry 1 minute. Add the remaining 1/4 cup sherry and the soy sauce. Cover. Raise the heat and stir until slightly thickened.

This recipe yields 4 to 6 main course servings.