Beef \"Szechuan Art\"

Name: Beef \"Szechuan Art\"
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Carrots; 2 stalks of celery; 1-2 Spring onions; 1 red chilli pepper; 500 g hoof steak, 3 tablespoons oil; 1 TEASPOON Szechuan peppercorns; 1 crossed out. Tbsp. starch; 3 coated tablespoons sugar, salt; 3 TABLESPOONS Rice vinegar (substitute white wine vinegar); 5 TABLESPOONS Rice wine; 2 TABLESPOONS Sesame Oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Carrots
2 stalks of celery
1-2 Spring onions
1 red chilli pepper
500 g hoof steak, 3 tablespoons oil
1 TEASPOON Szechuan peppercorns
1 crossed out. Tbsp. starch
3 coated tablespoons sugar, salt
3 TABLESPOONS Rice vinegar (substitute white wine vinegar)
5 TABLESPOONS Rice wine
2 TABLESPOONS Sesame Oil

Directions

1
Peel or clean, wash and chop the vegetables. Slice, seed, wash and finely dice the chillies. Peel ginger. Wash the meat and dab dry. Cut both into fine strips
2
Heat the oil in a wok or large frying pan. Brown the meat in it in portions and take it out. Roast Szechuan pepper in frying fat. Add vegetables, ginger and chilli and fry over high heat for 3-4 minutes, stirring continuously. Deglaze with approx. 1/4 l water, bring to the boil
3
Stir starch, sugar, approx. 1 teaspoon salt, vinegar and wine until smooth. Stir into the vegetables,
4
bring to the boil and simmer briefly. Heat meat in it. Season to taste with sesame oil. Also
5
fits long grain rice
6
Drink: cool beer, e.g. Chinese Tsingtao