Szechuan Beef And Bean Sprouts Recipes

SZECHUAN BEEF AND BEAN SPROUTS

Steps:

• Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, 30 to 60 minutes.) In medium bowl, mix broth, soy sauce, Sichuan sauce and red pepper. Stir in beef. Let stand 10 minutes.
• Drain beef; reserve marinade. Heat 12-inch nonstick skillet over medium-high heat. Add half of the beef to skillet; stir-fry 2 to 3 minutes or until brown. Remove beef from skillet. Repeat with remaining beef. Return all beef to skillet.
• Add reserved marinade, the tomatoes and bean sprouts to beef in skillet; stir-fry about 1 minute or until vegetables are warm. Sprinkle with cilantro.

SZECHUAN BEEF

Steps:

• Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.
• Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more, and serve.

BEEF AND BEAN SPROUT STIR-FRY

Steps:

• Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in medium mixing bowl. Add beef and stir to coat. Cover and refrigerate 30 minutes.
• Combine cold water, oyster sauce, if using, remaining 3 teaspoons soy sauce, remaining cornstarch, and bouillon granules in small mixing bowl. Combine well and set aside.
• Heat 2 tablespoons oil in large skillet. Add beef mixture and stir-fry over medium-high heat until beef is browned. Remove mixture from the skillet and set aside. Heat remaining oil to the skillet and add the mushrooms and onions. Stir-fry over medium-high heat 1 minute. Add bean sprouts and water chestnuts and stir-fry for another minute. Stir in the cornstarch mixture and the beef and cook until thickened and bubbly. Serve with rice and additional soy sauce, if desired.

CLASSIC BEAN SPROUT STIR FRY

Steps:

• In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.

BEEF WITH BEAN SPROUTS

Steps:

• Marinate beef with 2 tablespoons light soy sauce and 1 tablespoons tapioca starch or cornstarch for 5 to 10 minutes.
• Heat wok. Add 1 tablespoons peanut oil. Add ginger, garlic and onion and stir fry for half a minute. Add beef and stir fry until meat changes colour. Remove and set aside.
• Add all vegetables and stir fry until tender crisp.
• Return beef to wok, add sauce, bring to a boil and mix well.

BEEF & BEAN SPROUTS

Steps:

• Cut beef into very thin slices.
• Mix together the next 5 ingredients, and marinate the beef in this mixture for 1/2 hour.
• Heat a little oil in a frying pan and saute the beef mixture for 2 minutes.
• Mix together the cornstarch, oil and water and add it to the beef mixture.
• Cook until the cornstarch is clear, and set aside.
• Saute the bean sprouts in a little hot oil for 2 minutes.
• Mix with the beef and serve immediately.

SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS

Steps:

• Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
• Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
• Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
• Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.