( formerly Szechwan or Szechuan )
Before we begin…
- If you want to know the differences between some of these traditional Chinese dishes, [popup url=”https://www.grandpacooks.com/recipes/mongolian-sichuan-kung-pao-mandarin-hunan/”]CLICK HERE.[/popup]
- Sichuan Beef usually includes Thai peppers or some other very hot peppers
Ingredients to feed 4 people
| 1 lb. beef flank steak 2 cloves garlic, crushed 1 tbsp. fresh ginger root, minced 6-24 Thai hot peppers – depending on taste 1 sm. red bell pepper, cut into 1-inch pieces 8 oz. frozen baby corn, defrosted 1/4 pound pea pods, julienned |
2 tbsp. soy sauce, low sodium 4 tsp. Oriental dark roasted sesame oil, divided 1 1/2 tsp. sugar 1 tsp. cornstarch |
Step by Step
- Put flank steak in freezer for 30 minutes
- Combine soy sauce, 2 tsp. oil, sugar and cornstarch; stir into strips.
- Heat remaining 2 tsp. oil in wok or large skillet over medium-high heat.
- Add garlic, ginger and peppers; cook 30 seconds.
- Add bell pepper and corn; stir-fry 30 seconds.
- Remove vegetables.
- Stir-fry beef strips (half at a time) 2 to 3 minutes.
- Return vegetables and beef to wok and heat through.
- Serve with hot cooked rice.
Oh, one more thing…
-
You might have heard of a Ming vase. This is a VERY expensive antique produced in the Szechuan Province of China
- The Sichuan Province is about the size of Spain
- The big Buddha of Le Shan is the tallest stone-carved Buddha in the world. It is 71 meters (250 feet) tall.
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