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Recipe Name: Szechuan Spicy Beef Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

1 1/2 Pound(s) Steak, flank sliced
2 Teaspoon(s) Sauce, soy light
2 Tablespoon(s) Wine, rice OR
2 Tablespoon(s) sherry
4 Teaspoon(s) Cornstarch
2 Tablespoon(s) Oil, sesame
2 Tablespoon(s) Water
1 Egg white
1/4 Cup(s) Oil, peanut
1 Celery, stalk sliced
2 Ounce(s) Bamboo shoots, chopped
1/4 Carrot, Chopped
1 Teaspoon(s) Garlic, minced
1 Teaspoon(s) Ginger, minced
1 Teaspoon(s) Peppercorns, Szechuan
or more crushed
1 Teaspoon(s) Paste, bean
1 Teaspoon(s) Vinegar
1 Teaspoon(s) Sugar
1 Teaspoon(s) Sauce, soy dark
1 Teaspoon(s) Oil, pepper hot
1/4 Cup(s) Scallions, minced
Trim the steak and work with half the soy, wine, cornstarch and
sesameoil, as well as the water and egg white. Let stand an hour or
more.Heat peanut oil in a wok and add the marinated meat. Sear and
brown,adding the marinade if any remains on the plate.Add garlic,
ginger, peppercorns, bean paste, and half the remaining soyand wine.Add
all the vegetables and stir fry.In a bowl put the vinegar, sugar, stock
and remaining soy, wine, sesameoil and cornstarch. Mix thoroughly and
add to the wok. Toss and cookfor 30 seconds.Remove to serving dish,
drizzle with hot pepper oil and garnish withminced scallions.Source:
Great Chefs of New Orleans, Tele-record Productions: Box 71112, New
Orleans, Louisiana - 1983: Chefs The Wong Brothers, Trey Yuen
Restaurant, New OrleansFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 547
Calories From Fat: 300
Total Fat: 34.4g
Cholesterol: 134.4mg
Sodium: 171.9mg
Potassium: 734mg
Carbohydrates: 9.5g
Fiber: <1g
Sugar: 2g
Protein: 48.6g

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