Szechuan Beef

Name: Szechuan Beef (Sei Chun Chau Ngau Yuk)
Cuisine: China
Ingredients: 2 garlic cloves, minced; 1 large hot red pepper; 1 tablespoon dried Chinese black mushrooms: soak in hot water for 30 minutes, wash, discard stems, cut into julienne; 1 medium-size carrot; ½ teaspoon ginger juice mixed with 1 teaspoon Shao-Hsing wine or sherry; 2 teaspoons cornstarch; 1 teaspoon dark soy sauce; 1 slice of fresh ginger; ⅓ cup bamboo shoots; 1½ tablespoons julienne pieces of Szechuan mustard pickle; 2 teaspoons cornstarch mixed with 2 tablespoons cold water; ½ small cucumber; Pinch of white pepper; 12 ounces “oyster cut” London broil; 1 teaspoon sesame oil; ½ medium-size green pepper; 1 tablespoon oyster sauce; ½ sweet red pepper; 1 teaspoon sugar; ½ teaspoon salt; 3 tablespoons peanut oil

Sei Chun Chau Ngau Yuk

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

This is perhaps the best-known, the most universal of today’s Chinese dishes. There are, however, many different versions of it, most of them sweetened, Westernized adaptations of the traditional Szechuan way of stir-frying beef. What follows is most traditional.

Ingredients

12 ounces “oyster cut” London broil

Asia
China
Main course
Spicy

Method

Slice beef into pieces 2 inches long, ½ inch wide. Slice thinly and evenly. Marinate for at least 1 hour.
Wash and dry vegetables thoroughly; cut into thin matchstick-size pieces. Mince the hot pepper. Set aside.
Brown vegetables: Pour 1½ tablespoons peanu