Szechuan Beef

Summary

Beef - Chinese

Ingredients

• 227 g VealOriginal: 0.5 lb
  Swaps (1)
• 1 tablespoon Soy sauce
  Swaps (1)
• 180 ml OnionOriginal: 0.75 cups
• 1 teaspoon Garlic
• 1 pinch Pepper
• 120 ml CarrotOriginal: 0.5 cups
• 240 ml CeleryOriginal: 1 cup
• 0.5 teaspoons Salt
• 1 teaspoon Sugar
• 4 tablespoons Vegetable Oil
• 1 teaspoon Ginger
• 240 ml WaterOriginal: 1 cup
• 180 ml Green PepperOriginal: 0.75 cups
• 1 Egg White
  Swaps (1)
• 1 tablespoon Oyster Sauce
  Swaps (1)
• 0.5 teaspoons Hotsauce
• 1 teaspoon Sesame Seed Oil
• 3 tablespoons Starch
• 240 ml MushroomsOriginal: 1 cup
• 1 tablespoon Cooking wine

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

1. 1

   STEP 1 - MARINATING THE BEEF

2. 2

   In a bowl, add the beef, salt, sesame seed oil, white pepper, egg white, 2 Tablespoon of corn starch and 1 Tablespoon of oil.

3. 3

   STEP 2 - STIR FRY

4. 4

   First Cook the beef by adding 2 Tablespoon of oil until the beef is golden brown.

5. 5

   Set the beef aside

6. 6

   In a wok add 1 Tablespoon of oil, minced ginger, minced garlic and stir-fry for few seconds.

7. 7

   Next add all of the vegetables and then add sherry cooking wine and 1 cup of water.

8. 8

   To make the sauce add oyster sauce, hot pepper sauce, and sugar.

9. 9

   add the cooked beef and 1 spoon of soy sauce

10. 10

    To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.