Best Szechuan Beef!

subheading: OverNight Beef Prep:

Cut Beef it to Strips, Lay them Flat in A glass Pyrex dish, sprinkle with Baking Soda and Pepper Flakes, Cover with Tinfoil Baking Soda acts as a tenderizer

Next Morning Add some Garlic Everything seasoning and Black Pepper to meat. Baking Soda acts as a tenderizer

subheading: BEEF MARINADE:

1 ½ pounds flank steak cut across the grain into ¼ thin slices then cut into 3 to 5” length pieces

2 tablespoons reduced sodium soy sauce

1 tablespoon cornstarch

1 tablespoon Japanese rice wine or dry sherry see notes in post

1 teaspoon Asian chili sauce like Sambal Oelek ( I Used Crispy Chili Garlic Oil)

1 teaspoon sesame oil- (I Omitted This) Since I had Oil in The Chili Sauce)

½ teaspoon garlic powder (I used 3 Cloves Fresh Garlic)

½ teaspoon ginger powder ( I Used Fresh Ginger)

Marinate Beef a Minimum of 1 hr up to 4 hours in a Plastic Bag

subheading: SZESHUAN SAUCE:

3 tablespoons oyster sauce

2 tablespoons reduced sodium soy sauce

3 tablespoons water

2 tablespoons brown sugar

1 tablespoon Japanese rice wine or dry sherry see notes in post

1 to 2 tablespoons Asian chili sauce like Sambal Oelek (I Used Crispy Chili Garlic Oil)

1 teaspoon sesame oil

1 teaspoon cornstarch

1 teaspoon ground Szechuan peppercorn ( Szechuan powder)

½ teaspoon red pepper flakes

zest of an Orange

1 tsp garlic everything seasoning

3 cloves crushed garlic

½ teaspoon Chinese 5 spice (Optional)

salt to taste

Add Dried Pepper Flakes To Taste

Have a Cornstach Slurry On The Side just in case you need to thicken things more

subheading: STIR FRY:

4 carrots sliced

4 to 6 celery stalks Sliced

2 cans water chestnuts

1 can Bamboo Shoots

1 Can Baby Corn (Optional)

3 to 4 Green Onions Chopped

3 to 4 Minced Garlic Cloves

3 to 4 Smal Fresh Red chili peppers (Or Add some Extra Dried Chili Flakes)

Note: Ingredients may have been altered from the original.

Directions at carlsbadcravings.com

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