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Szechwan Beef Stir Fry is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 pound beef flank steak, sliced into 1/8 inch strips
2 tablespoons soy sauce
4 teaspoons dark roasted sesame oil
1/2 teaspoon sugar
1 teaspoon cornstarch
2 cloves garlic, crushed
1 tablespoon minced fresh ginger
1/4 teaspoon crushed red pepper pods
1 small red bell pepper, cut into 1 inch pieces
1, 8 ounce package frozen baby corn, thawed
In a bowl, combine the soy sauce, 2 teaspoons of the oil, sugar, and cornstarch; add the beef strips. Heat the remaining 2 teaspoons of the sesame oil in a wok or large skillet over medium high heat. Add the garlic, ginger, and pepper pods; stir fry 30 seconds. Add the bell pepper and corn; stir fry 1 1/2 minutes. Remove the vegetables. Stir fry half the beef strips at one time for 2 to 3 minutes. Return the vegetables to the skillet and heat through. Serves 4.
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