Spicy Ginger Szechuan Beef

Ingredients:

• Beef:
  • 1.5 lb flank or skirt steak
  • 3 tbs soy sauce
  • 3 tbs mirin
  • 3 tbs cornstarch
• Vegetables:
  • 1 celery stalk cut into 2 inch pieces then julienned into thin strips
  • 1/2 cup shredded carrots
  • 3 green onions sliced thinly, on a diagonal
• Sauce:
  • 1 tsp crushed red pepper flakes
  • 1/4 tsp Chinese 5 spice
  • 2 cloves garlic minced
  • 2 tbs packed brown sugar
  • 1 inch of fresh Ginger grated
  • 4 tbs soy sauce
  • 2 tbs water
  • 1 tbs Sriracha
  • 1 tbs rice wine vinegar
  • 2 tsp hoisin sauce
• Toppings:
  • 1 green onion thinly sliced
  • Cilantro
  • Rice

Directions:

• Start rice cooking. About 2-3 cups.
• Slice steak, across the grain, into 1/4 inch thick strips about 2 inches long and place in a large plastic bag.
• Add mirin, soy sauce and cornstarch to the meat. Seal the bag and 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 cooking 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 - you'll probably want to do 2-3 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.
• Put rice in bowl, add Szechuan meat, then top with green onion & cilantro.

Notes:

• Servings = 2-3
• To increase the heat, add 1-2 diced habanero's to the sauce.
• Original Recipe:
  • https://www.thechunkychef.com/30-minute-spicy-ginger-szechuan-beef/