Oooo. Fancy sounding! I always can hear Ann-Margret from Grumpy Old Men saying “Good. I’m making sessss-shwan.” in her seductive voice whenever I think of this recipe.
I’ve always wanted to try Beef Szechwan, but have been too intimidated to try it in restaurants because it’s typically a really spicy dish, and if you know anything about me, me and spice and heat do not get along very well. I can handle a little zing, but I don’t like my taste buds roasted off. Tasting my food is usually a highlight.
But I digress.
I found this recipe, once again, in my trusty Better Homes & Gardens cookbook. You can also see the recipe here. It’s amazingly rich and original without being ridiculously fatty or unhealthy. It comes highly recommended, I promise! Also…incredibly easy to make.
- 12 ounces boneless beef top round steak or sirloin steak (I used a full pound)
- 3 tbsp dry sherry or orange juice (I used orange juice)
- 3 tbsp soy sauce
- 2 tbsp water
- 2 tbsp bottled hoisin sauce
- 1 tbsp grated fresh ginger or 1/2 tsp ground ginger (I used ground)
- 2 tsp cornstarch
- 1 tsp sugar
- 2 cloves garlic, minced
- 1/4 to 1/2 tsp crushed red pepper (optional – I didn’t use any!)
- 1 tbsp cooking oil
- 1 cup thinly bias-sliced carrot
- 1 14-oz can whole baby corn, drained (I couldn’t find any, so I just used a regular can of “adult” corn.)
- 1 red sweet pepper, cut into 1-inch pieces
- 2 cups hot cooked rice (I used basmati brown – my favorite!)
- thinly sliced green onion (optional)
- If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips, set aside.
- For sauce, in a small bowl stir together sherry/orange juice, soy sauce, water, hoisin sauce, ginger, cornstarch, sugar, garlic, and, if desired, crushed red pepper; set aside.
- In a wok or large skillet heat oil over medium-high heat. (Add more oil, if necessary, during cooking.) Add carrot; cook and stir in hot oil for 2 minutes. Add corn and sweet pepper. Cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove from wok.
- Add beef strips to hot wok. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Push meat from center of wok.
- Stir sauce. Add sauce to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok; stir to coat all ingredients with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with rice. If desired, sprinkle with green onion.
And in my handsome assistant’s own words, “Man…this beef stuff is REALLY good re-heated!!”
Who can argue with leftovers like that?