Szechuan Beef

Method10 steps

1. 1

   Step 1: Slice all the raw boneless beef (½ lb) thinly across the grain on a clean board. Wash hands and clean the board and knife after handling the raw beef.

   Uses ½ lb raw boneless beef for stir-frying

2. 2

   Step 2: Mix all the sliced beef with the salt (½ tsp), sesame oil (1 tsp), ground white pepper (1 pinch), egg white (1), first two tablespoons cornstarch and first tablespoon cooking oil until evenly coated. Keep the coated beef chilled while preparing the vegetables.

   Uses All prepared raw beef slices · ½ tsp salt for beef coating · 1 tsp sesame oil for beef coating · 1 pinch ground white pepper for beef coating · 1 egg white for beef coating · First 2 tbsp cornstarch for coating · First 1 tbsp cooking oil for coating

3. 3

   Step 3: Peel and mince the fresh ginger (1 tsp) and garlic (1 tsp), measuring a teaspoon of each. Peel and slice the onion (¾ cup) and carrot (½ cup); wash, deseed and slice the green bell pepper (¾ cup), wash and slice the celery (1 cup), and clean and slice the mushrooms (1 cup). Measure the stated quantities of each prepared vegetable and keep them ready for the wok.

   Uses 1 tsp minced fresh ginger · 1 tsp minced garlic · ¾ cup sliced onion · ½ cup thinly sliced carrot · ¾ cup sliced green bell pepper · 1 cup sliced celery · 1 cup sliced mushrooms

4. 4

   Step 4: Heat the next two tablespoons cooking oil in a wok. Fry all the coated beef in uncrowded batches until golden and fully cooked, with the egg-white coating set and at least 71°C / 160°F throughout.

   Uses All coated beef · Next 2 tbsp oil for beef pan

5. 5

   Step 5: Lift all the fully cooked beef onto a clean plate and hold it ready, keeping the used wok for the vegetable stage.

   Uses All cooked beef; retain used wok

6. 6

   Step 6: Add the final tablespoon cooking oil to the used wok. Add all the prepared minced ginger and garlic and stir-fry briefly until fragrant, keeping them from burning.

   Uses The retained used wok; keep beef aside · All prepared ginger and garlic only; hold sliced vegetables · Final 1 tbsp oil for aromatic pan

7. 7

   Step 7: Add all the prepared onion, carrot, green pepper, celery and mushrooms to the aromatic wok. Pour in the sherry cooking wine (1 tbsp) and the full cup of vegetable-pan water (1 cup). Stir-fry and simmer until the vegetables are cooked but still retain some bite.

   Uses The complete fragrant aromatic pan · All prepared onion carrot pepper celery and mushrooms · 1 tbsp sherry cooking wine · 1 cup water for vegetable pan

8. 8

   Step 8: Stir all the oyster sauce (1 tbsp), hot pepper sauce (½ tsp) and sugar (1 tsp) into the cooked vegetable pan until combined and the sugar dissolves.

   Uses The complete vegetable pan · 1 tbsp oyster sauce · ½ tsp hot pepper sauce · 1 tsp sugar

9. 9

   Step 9: Return all the held cooked beef to the sauced vegetables, add the full tablespoon soy sauce (1 tbsp) and toss the complete wok together until hot.

   Uses The complete sauced vegetable wok · All held fully cooked beef · 1 tbsp soy sauce

10. 10

    Step 10: In a clean bowl, whisk the remaining tablespoon cornstarch with the separate two tablespoons fresh slurry water. Stir again and add the slurry gradually to the hot stir-fry, stopping when the sauce has the thickness you want. Bring the added slurry to a boil and stir until the sauce is glossy with no raw starch taste. Serve the finished beef and vegetables, portioning as desired.

    Uses The entire hot stir-fry · Remaining 1 tbsp clean cornstarch for slurry · 2 tbsp fresh water for separate cornstarch slurry