3 Dragons Szechuan Steak Recipes

3 DRAGON'S SZECHUAN STEAK

Steps:

• Partially freeze beef and slice thinly against the grain. Toss with Corn Starch, add Soy, and marinate for 15 to 30 minutes.
• Thinly slice onion, dice celery and mince garlic.
• Combine all ingredients for sauce.
• Heat wok over high heat until almost smoking.
• Add pepper flakes if desired and oil.
• Cook beef ½ at a time until meat is medium, remove and set aside.
• Add onion, celery to hot wok and stir-fry for 30 seconds, then add garlic and beef. Toss together.
• Add sauce and cook for 1 - 2 minutes.
• Garnish with chopped green onion.

SZECHUAN STEAK AND MUSHROOM STIR-FRY

Steps:

• While beef is still partially frozen, trim away excess fat and slice thinly.
• Whisk together marinade and pour over beef in a ziplock bag; refrigerate several hours or overnight.
• Whisk together sauce in a small bowl and keep nearby.
• Heat oil in a wok over high heat, stir-fry beef with marinade, mushrooms and onions until cooked through.
• Add sauce to wok, and cook, stirring, until sauce thickens.
• Serve stir-fry with steamed rice if desired.

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.

SZECHUAN NOODLES

Steps:

• Place the first thirteen ingredients (garlic through cayenne pepper) into a blender, and blend until smooth.
• Cook the noodles of your choice according to package directions.
• Drain pasta and place in a large serving bowl.
• While still warm, toss the pasta with about 3/4 of the sauce.
• Add the julienned bell peppers and scallions and toss well.
• This dish is great served warm or even at room temperature.
• Remaining sauce can be added if pasta seems too dry.