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steak carrots sherry soy sauce warm bean sauce peppercorns oil chili oil fresh pea pods straw mushrooms peanuts garlic
Viewed: 9 - Published at: 2 years agoIngredients
- 1 pound beef top round steak
- 5 carrots, roll cut (1 1/2 c.)
- 2 tbsp. dry sherry
- 1 tbsp. soy sauce
- 1 tbsp. warm bean sauce
- 3/4 - 1 teaspoon crushed szechuan peppercorns
- 1 tbsp. veg. oil
- 1 teaspoon chili oil
- 2 c. fresh pea pods or possibly 1 (6 ounce.) pkg. frzn pea pods, thawed
- 1 (15 ounce.) can straw mushrooms, liquid removed
- 1/2 c. peanuts
- Garlic chives or possibly sm. green onions (optional)
Method
- Partially freeze beef.
- Cut on the bias into thin bite size strips.
- Cook carrots covered in a small amount of boiling salted water for 3 1/2 min.
- Drain.
- For sauce stir together dry sherry, soy sauce, warm bean sauce and peppercorns.
- Set sauce aside.
- Preheat a wok or possibly large skillet over high heat.
- Add in veg.
- oil and chili oil.
- (Add in more oil as needed during cooking.)
- Stir-fry carrots in warm oil for 30 seconds.
- Add in pea pods.
- Stir-fry for 1 minute.
- Add in straw mushrooms and cook for 1 more minute, or possibly till crisp tender.
- Remove vegetables from the wok.
- Add in half of the beef to the warm wok.
- Stir-fry for 2-3 min or possibly till done and remove from wok.
- Repeat with remaining beef.
- Add in sauce to center of the wok and cook about 30 seconds or possibly till heated through.
- Return vegetables.
- Stir ingredients together to coat with sauce.
- Cook for 1 minute.
- Stir in peanuts.
- Garnish with garlic, chives or possibly green onions if you like.
- Serve immediately.
- Makes 2 servings.
