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

1 Pound(s) Full cut round steak
Partially frozen
8 Dried hot red pepper pieces
Cayenne or Japanese
1 Tablespoon(s) Dry vermouth
2 Tablespoon(s) Soy sauce
1 1/2 Tablespoon(s) Cornstarch
1 Onion, sliced thinly
1 Green pepper, sliced thinly
1/4 Cup(s) Water
1 Tablespoon(s) Chili paste with garlic
1 Tablespoon(s) Brown sugar
1 Teaspoon(s) Worcestershire sauce
2 Teaspoon(s) Toasted sesame seeds
4 Tablespoon(s) Peanut or vegetable oil
3 Cup(s) Cooked rice
3 Green onions, chopped
1/2 Cup(s) Beer nuts
Slice beef thin across grain.Mix marinade:add beef slices.Let stand
atroom temperature 20 minutes.Mix sauce ingredients in small
bowl;setaside.Cut ends off hot red peppers;shake out seeds.Chop skins
into smallpieces. Heat large non-stick skillet over high heat.Add 2
tbsp.oil;swirl to coat pan.Add chopped hot red peppers;stir until
pepperskins turn black.Remove blackened skins from oil.Add beef and
marinadeto hot oil.Stir-fry beef until beef loses red color and is
browned andhas a satiny sheen.Remove from pan into large bowl. Add 1
tbsp. oil toskillet and add onion.Stir-fry 1 to 1 1/2 minutes. Onion
should becrisp-tender.Remove from pan to bowl with beef mixture. Add 1
tbsp. oilto skillet;stir-fry green pepper until bright green
color,about 1minute.Reduce heat to medium.Add beef-onion mixture from
bowl along withsauce mixture;cook until sauce is thickened,about 3
minutes.Remove toserving bowl.Sprinkle with chopped onion and beer
nuts.Serve immediatelywith rice.Makes 4 servings.From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 190
Calories From Fat: 6
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 576mg
Potassium: 2073.4mg
Carbohydrates: 109g
Fiber: 7.7g
Sugar: 18.1g
Protein: 4.8g

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