1/1 Photo of Szechuan Shredded Beef
Sue Lau's Note:
The trick to this is cutting the meat nice and thin while it is still a bit frozen. I like it hotter, I put an average amount of red peppers down in the recipe. If you like it mild, take them out.
My Private Note
Units: US | Metric
- 1 lb beef rump, partially frozen
- 2 tablespoons hot bean paste
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 1 1/4 teaspoons sugar
- 1 1/2 teaspoons minced ginger
- 2 -3 tablespoons oil
- 3 celery ribs
- 1 carrot
- 1 medium onion
- 1 green bell pepper
- 3 -5 dried red chilies
- 6 -8 cloves garlic, minced
- 1 1/2 teaspoons sesame oil
- hot steamed rice
- 1Cut partially frozen beef into thin slices, then julienne into a fine shred (cutting beef while part frozen keeps meat thinner); set aside.
- 2Mix bean paste, soy sauce, rice wine, sugar, and ginger; pour over beef in shallow dish or plastic bag, coating meat well.
- 3Marinate meat 2 hours.
- 4Cut celery, carrot, and green pepper into thin shreds; cut onion into thin slivers, and set aside.
- 5Heat 1 tbsp oil in wok and add dried chilies and minced garlic; cook until aromatic, then add vegetables.
- 6Stir-fry vegetables 2 minutes then remove from wok.
- 7Add 1-2 tbsp oil to wok, heat to high then add meat; stir-fry until meat is dark and slightly crispy at edges; keep meat pieces separated.
- 8Return vegetables to wok; mix well; stir in sesame oil.
- 9Serve with steamed rice.
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Nutritional Facts for Szechuan Shredded Beef
Serving Size: 1 (161 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 452.1
- Calories from Fat 234
- Total Fat 26.0 g
- Saturated Fat 7.1 g
- Cholesterol 92.2 mg
- Sodium 632.1 mg
- Total Carbohydrate 17.7 g
- Dietary Fiber 3.3 g
- Sugars 8.5 g
- Protein 35.9 g
The following items or measurements are not included:
hot bean paste