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Low Fat Szechwan Beef Stir-Fry Recipe
Ingredients
1 pound boneless beef sirloin steak
8 dried mushrooms, 1 cup
1/4 cup hot bean sauce or hot bean paste
1/4 cup dry sherry
2 tablespoons soy sauce
3/4 teaspoons whole szechwan peppers, crushed, or whole black peppercorns, crushed
1/2 teaspoon cornstarch
1/2 teaspoon chili oil
1 tablespoon cooking oil
2 medium carrots, bias sliced
1 clove garlic, minced
1 1/2 cup broccoli flowerets, or 10-ounce frozen cut broccoli, thawed
8 1/2 ounces bamboo shoots, drained, and cut into narrow strips
3 cups hot cooked rice
2 tablespoons sliced green onion
Method
Trim fat from beef.
Partially freeze beef.
Thinly slice across the grain into bite- size strips.
Set aside.
Cover mushrooms with warm water; let soak for 30 minutes.
Rinse; squeeze to drain thoroughly.
Slice thinly, discarding stems.
Set aside.
For sauce, in a small bowl combine bean sauce or paste, sherry, soy sauce, crushed Szechwan peppers or black peppercorns, cornstarch, and chili oil.
Set aside.
Spray a wok or large skillet with nonstick spray coating.
Heat over medium heat.
Stir-fry carrots and garlic for 2 minutes.
Add broccoli; stir-fry for 2 minutes.
Add the mushrooms and bamboo shoots; stir-fry for 1 to 2 minutes more or till vegetables are crisp-tender.
Remove the vegetables.
Add cooking oil to the hot wok or skillet.
Add half the beef and stir-fry for 2 to 3 minutes or to desired doneness.
Remove beef.
Repeat with remaining beef.
Return all beef to the wok or skillet, pushing it from the center.
Stir sauce.
Add the sauce to the center of wok or skillet.
Cook and stir till thickened and bubbly.
Return cooked vegetables to the wok or skillet.
Stir all ingredients together to coat with sauce.
Cook and stir about 1 minute more or till heated through.
Stir green onion into rice.
Serve meat mixture with hot rice.
Makes 6 servings.
Daily value: 62% vitamin.
:A, 50% vitamin.
C, 28% iron.
