Szechuan Beef

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb beef tenderloin
• 3 tablespoons hoisin sauce
• 2 tablespoons yellow bean sauce (optional)
• 2 tablespoons dry sherry
• 1 tablespoon brandy
• 2 tablespoons peanut oil
• 2 red chilies, deseeded and sliced
• 8 scallions, trimmed and copped
• 2 garlic cloves, peeled and chopped
• 1 piece gingerroot, peeled and cut into matchsticks (about 1 inch)
• 1 carrot, peeled, sliced lengthwise and cut into short lengths
• 2 green bell peppers, deseeded and cut into 1 inch pieces
• 8 ounces water chestnuts, drained and sliced
• 1 sprig cilantro
• 1 lb cooked noodles or 1 lb steamed rice, with
• freshly ground szechuan peppercorns

Recipe

• 1 trim the beef and cut into 1/4 inch strips.
• 2 place in a ziploc bag or shallow dish.
• 3 mix together the hoisin sauce, yellow bean sauce, sherry and brandy together until well blended.
• 4 pour over beef, turning to evenly coat.
• 5 cover and marinade for at least 30 minutes.
• 6 heat a wok or large skillet, add the chilies, scallions, garlic and ginger and stir-fry for 2 minutes or until softened.
• 7 transfer to a plate and keep warm.
• 8 add the carrot and bell peppers to the wok and stir-fry for 4 minutes or until slightly softened.
• 9 transfer to plate and keep warm.
• 10 drain the beef, reserving the marinade, add to the wok and stir-fry for for 3-5 minutes or until browned.
• 11 return the chili mixture and vegetable mixture and the marinade to the wok.
• 12 add the water chestnuts and stir-fry for 2 minutes or until heated through.
• 13 garnish with cilantro.
• 14 serve immediately with rice or noodles.