Spicy Szechuan Beef Recipe with szechuan sauce
Beef stir fried with tangy and spicy Szechuan sauce
Spicy Szechuan Beef Recipe
Tender strips of beef stir fried with bell peppers, celery, onions with spicy Szechuan sauce and topped with crunchy Chow Mein Noodles.
Ingredients: 2 servings
12 oz. Beef, sliced 1/4”x2” strips, marinated and velvetized (see below)
2 t. Garlic Ginger Infusion (see below)
½ C. Spicy Szechuan Sauce (Starport 322) or Spicy Red Hunan Sauce (Gluten Free Starport 212)
1 ea. Red bell pepper, sliced
1 ea. Green bell pepper, sliced
1 stlk Celery, cut match stick
¼ ea. Onion sliced
½ C. Crunchy Chow Mein Noodles, optional
2 T. Vegetable oil
1. Marinate and velvetize sliced beef as instructed below.
2. Heat a pan or wok at high heat; add oil then onions, celery, red and green bell peppers let sear about 30 seconds before stirring. Add Garlic-ginger infusion and sauté 30 seconds.
3. Add velvetized beef and let sear about 30 seconds, stir-fry another 30 seconds.
4. Add Spicy Szechuan Sauce or Spicy Red Hunan Sauce, continue sautéing until steaming hot.
5. Remove and place on plate and garnish with crunchy chow mein noodles.
Meat Marinade and Velvetization:
1. To marinate: For 10 lbs. sliced or diced meat, dissolve 0.4 lb. (7/8 C.) Marinade Seasoning (Gluten Free Starport 356) with 1-1/4 C. water and 1 C. oil.
2. Mix well then add meat and marinate for 30 minutes or more. May be covered in a container and refrigerate overnight.
3. To velvetize: Oil blanch meat in deep fryer at 350 F in 2-pound batches for 60-80 seconds, un-clump the meat pieces, remove and drain off oil.
(Oil blanching seals the juice in the sliced meat surfaces and can be quickly reheated in the wok or griddle make cook-to-order fast.)
4. When cool, place in covered container and refrigerate, use as needed. Make batch daily.
Garlic and Ginger Infusion Mixture
– Adds an extra authentic flavor and aroma to the dish
1. Mince and mix 2 parts of garlic with one part of ginger by weight.
2. Place mixture in a pot and add enough vegetable oil to cover the garlic and ginger.
3. Heat mixture at low heat until boil for about three minutes, place in a close container and refrigerate when cool.
4. Keep unused portion refrigerated, make fresh batch once a week.