Sichuan Beef

By á-114543

Ingredients

• 8 oz large dice dark meat chicken
• 1 egg
• 1 tbsp white wine
• 2 tbsp cornstarch
• 2 oz onion large dice
• 2 oz wavy cut carrots, blanched
• 4 oz broccoli florets, blanched
• 2 oz bamboo shoots
• 3 oz straw mushrooms
• 2 oz water chestnuts
• 1 oz ginger, minced
• 1 oz garlic, minced
• 1 oz scallions, chopped
• 1/2 tsp dark mushroom soy
• 2 oz vinegar
• 2 oz sugar
• 1/2 oz chili oil
• 5 dry chili pepper
• cornstarch slurry until thicken
• salt and pepper tt
• 1 c Chinese brown sauce

Preparation

Step 1

Marinate beef with egg, wine, cornstarch, and salt and pepper. In a hot wok with oil stir fry the beef until done, add onions with beef for 20 secs. Strain beef and onions. Add ginger, garlic, and chili peppers to brown off. Add brown sauce and bring to a boil . Thicken with cornstarch slurry. Add all vegetables and remaining ingredients, toss to mix and serve.