Stir-Fried Beef and Vegetables in Szechwan Chile Sauce
NOTE: Precook
broccoli and cauliflower before stir-frying. Blanch broccoli for 1
to 2 minutes; cauliflower, for 1
minute.
3/4 pound flank steak, sliced thin (see figures 10 and 11)
1 tablespoon soy sauce
1 tablespoon dry sherry
1 recipe Szechwan Chile Sauce
3-4 tablespoons peanut or vegetable oil
4 cups broccoli florets, blanched until crisp-tender
3 cups cauliflower florets, blanched until crisp-tender
1 red bell pepper, cleaned and cut into 3- by 1/2-inch strips
2 tablespoons minced scallions, white parts only
2 tablespoons minced garlic
1 tablespoon minced fresh gingerroot
INSTRUCTIONS: Follow Master
Recipe instructions for Basic Stir-Fry, cooking beef in two batches,
each in 1 tablespoon oil, until seared, about 1 minute. Add
broccoli and cook 1 to 2 minutes. Add cauliflower and cook 1
minute. Add pepper and cook 1 minute.