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02-08-2016 08:45 PM
Here's a wonderful recipe I make occasionally. It is not a "throw in the pan and be done in 5 minutes" type of dish. But, for those of us who enjoy Chinese food and wish to increase our recipe stash at home, this is a good one. (Chef Chu's cooking classes were great!)
Szechuan Beef – Chef Chu
Strips of marinated beef are deep-fried twice to create a light, crispy texture on the outside. Just before serving, the beef is hot-mixed in a tangy sauce made with garlic, ginger, soy sauce and red rice vinegar, then served on top of puffy rice noodles.
Makes: 6-8 servings
Cooking Time: 15 minutes
1 pound flank steak or hot iron steak
Marinade
2 tsp light or regular soy sauce
1 egg white
1 Tbs cornstarch
1 Tbs vegetable oil
Batter
½ cup cornstarch
¼ cup water
Vegetable oil, for blanching
2 ounces rice sticks
Sauce
5 Tbs soy sauce
¼ cup water or chicken broth
1 Tbs red rice vinegar (or red wine vinegar)
1 Tbs sugar
½ tsp minced fresh ginger
1 large clove garlic, minced or pressed
Cornstarch paste
1-1/2 tsp hot chile oil
½ tsp sesame oil
1 green onion (including top), chopped
02-08-2016 09:26 PM
We love Chinese, sounds really good and does not seem difficult to make, thanks for the recipe.
02-08-2016 10:09 PM
02-19-2016 02:08 PM
I purchase a cookbook by Chef Chu many years ago. It is my go-to for chinese at home. We have had the Roast Pork and Szechuan Dry Braised Shrimp MANY times!! Highly recommend the book...can be found very reasonably priced (25 cents plus shipping!!) on amazon!
02-20-2016 07:34 PM
@QSuzy Thanks for the info on your book along with the link. I'm looking for a good Chinese cookbook.
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