Szechuan Beef

By tulawdog

Ingredients

• Marinade:
• 2 tablespoons oil
• 8 oz beef, cut into thin strips
• 2 cloves garlic, minced
• 1/4 small green bell pepper, cut into long strips
• 1/4 small red bell pepper, cut into long trips
• 1-2 baby carrots, cut into matchstick strips
• 1/2 teaspoon chili oil (bottled chili oil), optional
• 2 stalks scallions, cut into 2-inch strips
• 1 teaspoon cornstarch
• 1/2 teaspoon Shaoxing wine (Chinese rice wine)
• 1 teaspoon dark soy sauce
• Sauce:
• 1/2 heaping tablespoon oyster sauce
• 1/2 tablespoon chili garlic sauce
• 1 1/2 teaspoons soy sauce
• 2 teaspoons sugar
• 2 tablespoons water
• 1/2 teaspoon chili oil
• 1/2 teaspoon sesame oil

Preparation

Step 1

Marinate the beef with all the ingredients in the Marinade, for 15 minutes.

Combine all the ingredients in the Sauce, stir and mix well, set aside.

Heat up a wok and add 1 tablespoon of oil. When the oil is fully heated, add the beef and do a few quick stirs, until the surface turns opaque and slightly charred. Transfer out and set aside.

Clean the wok and add the remaining 1 tablespoon of oil. When the oil is fully heated, add the garlic and stir-fry until aromatic. Add all the peppers and carrots and stir a few times before adding the beef back into the wok. Add the Sauce and stir to combine well. Stir in the scallion and chili oil, dish out and serve immediately with steamed rice.

Cook’s Notes:

I used Rooster brand (Huy Foong) chili garlic sauce, which is commonly available in the US. Other brand of coarse chili garlic sauce will work just fine.
Shaoxing wine or Chinese rice wine is optional, however it makes the dish better with a faint aroma.
Szechuan is the old English spelling for Sichuan, a province in China.