This Szechwan Spiced Beef Shred is a vibrant and energetic main course that captures the bold flavors of Chinese home cooking. The dish centers on lean flank steak, which is tenderized and shredded to absorb a complex sauce of ginger, garlic, dry sherry, and red wine vinegar. The heat from finely ground dried chilies provides a gentle kick, balanced by the crunch of water chestnuts and bamboo shoots. It&# 226;ÂÂs an excellent choice for weeknight dinners when you crave something substantial yet quick to prepare. Serve over steamed rice to soak up the delicious, glossy sauce. The combination of savory, spicy, and tangy notes makes this a memorable meal that the whole family will enjoy.
Szechwan Spiced Beef Shred B1
Description
This Szechwan Spiced Beef Shred is a vibrant and energetic main course that captures the bold flavors of Chinese home cooking. The dish centers on lean flank steak, which is tenderized and shredded to absorb a complex sauce of ginger, garlic, dry sherry, and red wine vinegar. The heat from finely ground dried chilies provides a gentle kick, balanced by the crunch of water chestnuts and bamboo shoots. It is an excellent choice for weeknight dinners when you crave something substantial yet quick to prepare. Serve over steamed rice to soak up the delicious, glossy sauce. The combination of savory, spicy, and tangy notes makes this a memorable meal that the whole family will enjoy.Ingredients
Directions
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Slice the flank steak thinly against the grain, then shred or cut into thin strips.
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In a small bowl, mix the cornstarch with 1 tablespoon of water to create a smooth slurry. Set aside.
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In another small bowl, combine the dry sherry, vinegar, MSG (if using), and ground chili peppers.
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Heat 2 tablespoons of oil in a wok or large skillet over high heat until smoking.
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Add the beef strips and stir-fry for 2-3 minutes until browned and cooked through. Remove beef from the wok and set aside.
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Add the remaining oil to the wok. Add the minced ginger and garlic, stirring constantly for 30 seconds until fragrant.
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Add the water chestnuts, bamboo shoots, and green bell pepper. Stir-fry for 2 minutes.
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Pour in the water or chicken broth and bring to a boil.
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Stir the cornstarch slurry again and add it to the wok, stirring continuously until the sauce thickens.
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Return the cooked beef to the wok. Add the sherry-vinegar mixture and toss to combine.
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Cook for another 30 seconds to heat through.
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Remove from heat and stir in the sesame oil and scallions.
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Serve immediately over steamed rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 443.9kcal
- % Daily Value *
- Total Fat 33.2g52%
- Saturated Fat 9.9g50%
- Cholesterol 93.1mg32%
- Sodium 82.1mg4%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.1g1%
- Sugars 0.0g
- Protein 33.1g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
