Szechuan Beef

by on May 29, 2013
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Flank steak (sliced thin)
1 tbl Kikkoman soy
1 tbl sesame oil
¼ cu black vinegar (alt balsamic)
1 tbl souchein wine (or dry sherry)
1 tbl sugar
canola oil
3 cloves garlic
2 tbl fresh ginger
3 tbl long cut chives
Thai red chilis
Chives (long cut)

Marinate; 1 tbl soy, 1 tbl sesame oil, ¼ cu vinegar, 1 tbl wine, 1 tbl sugar. Marinate steak over night, partially frozen to cut.

Smoking hot wok w 2 tbl canola oil, heat 3 cloves of garlic, 2 tbl ginger, 3 tbl chives. Add Thai redchilis and cook 3-5 min. Add meat, cook till brown, fold in sauce.

Serve over rice

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