30 Minute Spicy Ginger Szechuan Beef

• Gluten free

• Meat

  • 1 1/2 lb Flank or skirt steak

• Produce

  • 1/2 cup Carrots
  • 3 inch Celery
  • 2 cloves Garlic
  • 1 inch Ginger, fresh
  • 1 Green onion
  • 3 inch Green onions

• Condiments

  • 2 tsp Hoisin sauce
  • 1 tbsp Mirin
  • 1 tbsp Soy sauce
  • 1 tbsp Sriracha
  • 4 Tbps soy sauce

• Baking & Spices

  • 2 tbsp Brown sugar, packed
  • 1/4 tsp Chinese 5 spice
  • 3 tbsp Cornstarch
  • 1 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Rice wine vinegar
  • 3 tbsp Sesame oil

• Liquids

  • 2 tbsp Water

Found on thechunkychef.com

Description

Directions

• Slice steak, across the grain, into 1/4 inch thick strips (see picture tutorial HERE), and place in a large plastic bag.
• Add mirin and soy sauce and massage into the meat. Add cornstarch, seal the bag and toss/massage to coat the meat.
• Let meat marinate for about 10 minutes or so.
• In a medium mixing bowl, whisk together sauce ingredients and set aside.
• Slice vegetables and set aside.
• Add sesame oil to wok (or large saute pan) and heat over MED-HIGH heat.
• Add beef to hot pan (just enough to cover the bottom of the pan - youll probably want to do at least 2 batches), and saute about 2-3 minutes. Remove beef to a plate and cook remaining batches.
• Add sliced vegetables to the hot pan and cook about 1-3 minutes (depending on how tender you want them), stirring often.
• Pour in Szechuan sauce and cook about a minute, until slightly thickened.
• Add cooked beef and turn to coat in the sauce.
• Serve over Veetee Dine In Rice.