Szechuan is the largest province of China, and its cuisine has a reputation for spiciness and bold, pungent flavors. Beef is more common here than in other parts of the country, and it is typically "dry-fried," as in this recipe with little liquid added.
- For the Rice:
- 1 cup rice
- 2 1/2 cups water
- For the Stir-Fry:
- 2 eggs, beaten
- 1 pound tip sirloin, cut into thin strips 1 inch long and 1/8 inch thick
- 4 tablespoons sherry
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons toasted sesame oil
- 2 tablespoons peanut oil
- 2 garlic cloves, minced
- 2 tablespoons minced ginger
- 1 tablespoon black bean paste
- 1/2 tablespoon soy sauce
- 1 teaspoon hot chili sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 3 carrots, julienned
- 1 small red bell pepper, seeded and julienned
- 1 rib celery, julienned
- 1/4 cup sliced scallions
- 1/4 teaspoon freshly ground Szechuan pepper (optional)
FOR THE RICE:
Place the rice, water, and a pinch of salt in a saucepan with a tight-fitting lid. Bring to a boil, and turn down the heat to a simmer. Stir once and cook, covered, for 15 to 20 minutes or until the rice has absorbed all the liquid. Remove from the heat and let stand for 5 minutes. Fluff with a fork before serving.
FOR THE BEEF:
Place the eggs in a shallow bowl, add the beef, and coat thoroughly. Add 1 tablespoon of the sherry, the cornstarch and the salt, and mix the ingredients so the beef is well coated. Heat the sesame oil and peanut oil in a wok over high heat. When just smoking, add the beef and 1 tablespoon more of the sherry and stir-fry over high heat for about 3 minutes, until the beef is browned and no longer sticks together. Turn down the heat to medium and continue to stir-fry for 2 minutes longer.
Add the garlic, ginger, bean paste, soy sauce, hot chile sauce, hoisin sauce, sugar and the remaining 2 tablespoons of sherry, and stir-fry for 1 minute. Increase the heat to high again and add the carrots, bell pepper and celery. Stir-fry for 2 minutes. Add the scallions and pepper, stir together well, and serve over the rice.
Tip: Ideally, the beef, carrots and celery should be julienned into strips about the size of matchsticks. For best results, freeze the beef for 30 minutes before cutting it. The beef and egg mixture may seem a little "clumpy", when you begin cooking it, but it will soon separate and "dry-fry." WINE RECOMMENDATION: <br>A very full-bodied, rich wine is needed here, such as Hungarian Egri Bikaver (Bull's Blood), Chilean Cabernet or Italian Barbera. A hearty California Zinfandel will also match successfully.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
556 calories; 21g total fat; 174mg cholesterol; 551mg sodium; 55g carbohydrates; 3g fiber; 32g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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