Szechwan Crispy Beef Recipes

Steps:

• Trim away fat from steak. Slice across the grain into 1/4-inch thick slices. Slice steak again across the grain for matchstick pieces of steak. Set aside.
• Add 2 tablespoons of oil to a hot wok or large skillet over high heat. Add carrots and stir-fry for 2 minutes. Remove carrots and set aside.
• Add enough oil to coat the bottom of the wok or skillet. Once hot, add beef strips and stir-fry for 8 to 10 minutes, or until beef is dark and crispy. Be careful as beef will splatter for the first 3 to 4 minutes while it loses its moisture.
• Remove beef from skillet and drain out all oil, except for 1 tablespoon, if desired. Add scallions and stir-fry for 30 seconds. Add carrots and beef back to skillet. Stir-fry for another 30 seconds. Add stir-fry sauce, sherry, and chili-garlic sauce. Stir-fry for another 30 to 60 seconds. Garnish with green scallions and serve hot.

Steps:

• Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.
• Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more, and serve.