Szechuan Shredded Beef

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 lb unscored flank steaks or 1 lb lean boneless blade steak
• 2 teaspoons mild soy sauce
• 2 teaspoons sherry wine
• 1 teaspoon rice vinegar or 1 teaspoon vinegar
• 1 tablespoon cornstarch
• 1 tablespoon chopped jalapenos or 1 tablespoon chili pepper, fresh or canned
• 1 tablespoon finely chopped gingerroot
• 2 cloves garlic, finely chopped
• 1 pinch five-spice powder
• 1 tablespoon vegetable oil
• 1 teaspoon granulated sugar
• 3/4 cup chicken stock
• 1 tablespoon sherry wine
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce

Recipe

• 1 place meat in freezer until partly frozen to make it easy to slice.
• 2 (time will vary according to efficiency of your freezer but check at 30 minutes.).
• 3 cut meat across grain into 1/4 inch slices, then cut into 1/4 inch strips.
• 4 stir together soy sauce, sherry and vinegar; blend in cornstarch until smooth.
• 5 toss meat strips in mixture, coating well; let stand for 1 hour at room temperature or longer in refrigerator.
• 6 marinade should be completely absorbed by meat but if any remains, reserve and add to wok with sauce.
• 7 stir together jalapeno pepper, ginger root, garlic and five spice powder; set aside.
• 8 sauce:.
• 9 stir all ingredients together and set aside.
• 10 in wok or skillet, heat oil.
• 11 add beef strips and cook over high heat, tossing and stirring to separate, for 1 minute.
• 12 sprinkle with sugar and cook, tossing and stirring, for 1 minute longer.
• 13 lift pan from heat; add spice mixture and cook for 1 minute in heat of pan.
• 14 add sauce and any remaining marinade.
• 15 return to heat and cook, stirring, for about 3 minutes or until sauce is thickened.