Szechuan Beef, Chicken or Pork

by on August 6, 2012 » Add the first comment.
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1 LB flank steak
Marinade as described below
Canola oil
3 cloves garlic
5 green onions
Thai red chilis – to taste


1. Put meat into freezer for 30 minutes to firm it up
2. Slice meat thin
3. Marinate 8 -12 hours
4. Dice green onions, garlic and Thai chilis
5. Bring canola oil up to smoke point in large skillet
6. Brown all ingredients till browned
7. Add remaining marinade and reduce liquid
8. Serve over brown rice

Special Steps Marinate meat in the following solution for about 12 hours:

1 TBL Kikoman soy sauce
1 TBL Sesame oil (Green writing on bottle)
1 TBL Sauchin Wine or Dry Sherry (or rice vinegar)
2 TBL black vinegar (Chinese market) or Balsamic
2 TBL ginger juice (grate using small grater and squeeze liquid)

Variations Handwritten notes to a similar recipe are scanned in PDF document at


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