Szechuan Beef Stir-fry

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 480, total fat 16 G., saturated fats 4 G., proteins 30 G., carbohydrates 49 G., fiber 2 G., cholesterol 74 mg, sodium 1810 mg, sugar 4 G.

This dish is prepared quite quickly, with all ingredients stir-fried in a pan over high heat, stirring frequently. The base of the dish is beef flank steak, which boasts a rich flavor. To ensure it cooks quickly, slice it into very thin slices across the grain. The meat is fried with garlic, ginger, hot pepper, and black bean sauce, giving it a distinctive Asian flavor, aroma, and a luscious shine. Serve with rice and fried cucumbers and celery.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 kg flank steak, cut in half lengthwise and thinly sliced across the grain
2 tablespoons lightly salted soy sauce
2 tsp cornstarch
1 cucumber, peeled and seeded, halved lengthwise and cut into 2cm pieces.
2 stalks celery, chopped + a few leaves for serving
3 tbsp. black bean sauce
4 pickled hot cherry peppers, sliced + 2 tablespoons marinade
2 tablespoons of vegetable oil
2 cloves garlic, crushed
1 tbsp. chopped fresh ginger
1 teaspoon of mixed peppercorns
4 cups of cooked jasmine rice

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large bowl, toss the steak pieces with 1 tablespoon soy sauce and 1 teaspoon cornstarch. In a separate bowl, combine the cucumber and celery.
In a small bowl, combine the black bean sauce with the remaining 1 tablespoon soy sauce, 1 teaspoon cornstarch, the cherry pepper brine, and 1/4 cup water.

In a large nonstick skillet, heat 1 tablespoon of vegetable oil over high heat. Add the cucumber-celery mixture and cook, undisturbed, for 1 minute. Stir and continue cooking, stirring occasionally, until the vegetables are crisp-tender, 1-2 minutes. Transfer to a bowl.
Heat the remaining 1 tablespoon of oil in the same skillet. Add the steak, spreading it out in a single layer. Cook until browned on the bottom, about 1 minute. Stir-fry and continue cooking, stirring, until almost cooked through, another 1 minute. Add the garlic, ginger, and pepper and cook, stirring, until the meat is cooked through, another 1-2 minutes.
Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until the meat is glossy, about 1 minute. Stir in the cucumbers and celery.
Serve the stir-fry with cooked rice. Garnish with celery leaves.

Categories:

recipe / Calorie content of prepared meals / Main courses / Meat / / Food Network - recipes / Asian cuisine

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