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Szechuan Ginger Beef
Submitted by: FoFa

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FoFa says: "Yum, just server with rice.
I like to substitute pablanos for the bell pepper, but that is just me.
To spice it up a little you can also use a jalapeņo or two depending on your heat level.
I also use fresh ginger when I can't find prepared red ginger (which is most of the time). Grate it so you don't have any of those nasty chewy chunks.

1 pound of flank steak.
1 scallion.
1 egg white.
3 cups of oil for deep-frying.
1/2 cup of preserved red ginger.
1/4 cup fresh red bell pepper.
1 tablespoon of sesame oil.
1 tablespoon of corn starch.
1 tablespoon of oil for stir-frying.
1 teaspoon of salt or to taste.

Trim the fat from beef.
Cut across grain into strips 3-inches long and 1 1/2-inches wide.
Cut again, and julienne.
Combine beef, salt, egg white, and 1 tablespoon cornstarch.
Mix well with hand.
Heat oil in wok (or stir-fry pan) A skillet can be used, but the results are not as good.
Deep-fry beef for 1 minute.
Drain and Remove.
Combine sauce ingredients in a small

Reheat 2 tablespoons of oil in wok.
Stir-fry red ginger, bell pepper, and scallion 1 minute.
Pour in sauce.
Bring to boil.
Pour in beef.

Stir-fry for 30 seconds.
Add the sesame oil.
Stir-fry quickly until thoroughly heated.

Have a question about this recipe?   » Email FoFa


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