Szechuan Beef Takeout

• Produce

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

• Condiments

  • 1 tbsp Liquid aminos or soy sauce
  • 1 tbsp Sriracha

• Baking & Spices

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

• Oils & Vinegars

  • 3 tbsp Sesame oil
  • 1 tbsp Vinegar

• Beer, Wine & Liquor

  • 1 tbsp White wine

• Liquids

  • 2 tbsp Water

• Other

  • 1.5 lbs. steak (I used NY Strip
  • 4 tablespoons liquid aminos (or soy sauce

Found on sndwchsetc.com

Ingredients

• 1.5 lbs. steak (I used NY Strip)
• 1 tablespoon liquid aminos or soy sauce (I use Bragg’s brand because it’s wheat-free)
• 1 tablespoon white wine
• 3 tablespoons cornstarch
• 3 tablespoons sesame oil
• 3 celery stalks, julienned
• 1/2 cup shredded carrots
• 3 green onions, sliced into 1/2 inch pieces, whites and all
• 1 inch fresh ginger, grated
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon 5 spice
• 2 cloves garlic, minced
• 2 tablespoons packed brown sugar
• 1 tablespoon Sriracha
• 4 tablespoons liquid aminos (or soy sauce)
• 1 tablespoon vinegar
• 2 tablespoons water

Directions

• Cut steak into 1/4 inch strips. If you’ve bought precut meat, then just toss it into a bowl and add the white wine and soy sauce. Mix until well coated, add the cornstarch and mix again. Let it marinate for ten minutes.
• Mix all your ingredients for the sauce in a bowl.
• Next put the sesame oil in a large pan (or wok) and turn it to medium heat. (You want the pan to slowly get hot while you’re prepping your veggies, if it starts smoking turn it down a little.)
• Slice your celery and green onions, grate the ginger, and measure your carrots, set aside on a plate.
• Divide beef into two batches and add your first to the now hot pan. The meat should just cover the bottom surface so you can cook it evenly. (Around 3-4 minutes per batch.) Remove beef to a paper towel lined plate and cook second batch.
• Turn heat up to high, add a hit of oil (if needed) and toss the veggies and ginger in. Stir every minute or so for 3-4 mins. Once they’ve reached your desired doneness (I prefer mine cooked through), add your Szechuan sauce and cook for an additonal minute.
• Toss in the beef, mix well and serve over white rice.