Traditional Food Recipes! Your complete guide to traditional food and traditional recipes. Traditional Afghan, African, Amish, Asian, Cajun, Caribbean, Chinese, Croatian, Dutch, English, French, German, Austrian, Greek, Hungarian, Indian, Indonesian, Irish, Italian, Japanese, Jewish, Korean, Mennonite, Mexican, Middle Eastern, Native American, Oceanian, Pennsylvania Dutch, Philippine, Polish, Portuguese, Russian, Scandinavian, South American, Southwestern, Spanish, Swiss, Tex Mex, Thai, Ukrainian, Vietnamese and Welsh.
Szechwan Beef
Cooking Sauce
1 pound lean boneless beef steak
(such as top round, flank or sirloin)
2 tablespoons vegetable oil
16 dried hot red chiles
2 large carrots, cut into 3-inch long julienne strips
1 (8 ounce) can sliced bamboo shoots,
drained (and thinly sliced, if desired)
Fresh cilantro leaves (optional)
Prepare Cooking Sauce and set aside.
Cut beef with the grain into 1 1/2-inch wide strips; then cut each strip across the grain into 1/8-inch thick slanting slices. Set aside. Place a wok over high heat; when wok is hot, add oil. When oil is hot, add chiles and cook, stirring, until chiles just begin to char. Remove chiles from wok; set aside.
Add beef to wok and stir fry until browned (1 1/2 to 2 minutes); remove from wok and set aside. Add carrots to wok and stir fry until tender-crisp to bite (about 3 minutes). Add bamboo shoots and stir fry for 1 more minute.
Return meat and chiles to wok; stir Cooking Sauce and add. Stir until sauce boils and thickens. Garnish with cilantro, if desired.
Makes 4 servings.
Cooking Sauce
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons granulated sugar
1/2 teaspoon cornstarch
Stir together all ingredients.
