Wolfgang Puck’s Sichuan-style Beef

Wolfgang Puck is undoubtedly one of the most successful chefs in America today. An Austrian, the trained in France and honed his art in Los Angeles. His well-deserved success comes from his ability to blend the best of America into a cuisine of his own. In fact, the is among the world’s pioneers in the art of fusion cooking. This recipe is an adaptation of puck’s version of Sichuan beef: instead of the traditional stir-frying, the relies on the grill to cook the beef. Sliced and paired with