Szechwan Crispy Beef

1. 1

   Trim away fat from steak.

2. 2

   Slice across the grain into 1/4-inch thick slices.

3. 3

   Slice steak again across the grain for matchstick pieces of steak.

4. 4

   Set aside.

5. 5

   Add 2 tablespoons of oil to a hot wok or large skillet over high heat.

6. 6

   Add carrots and stir-fry for 2 minutes.

7. 7

   Remove carrots and set aside.

8. 8

   Add enough oil to coat the bottom of the wok or skillet.

9. 9

   Once hot, add beef strips and stir-fry for 8 to 10 minutes, or until beef is dark and crispy.

10. 10

    Be careful as beef will splatter for the first 3 to 4 minutes while it loses its moisture.

11. 11

    Remove beef from skillet and drain out all oil, except for 1 tablespoon, if desired.

12. 12

    Add scallions and stir-fry for 30 seconds.

13. 13

    Add carrots and beef back to skillet.

14. 14

    Stir-fry for another 30 seconds.

15. 15

    Add stir-fry sauce, sherry, and chili-garlic sauce.

16. 16

    Stir-fry for another 30 to 60 seconds.

17. 17

    Garnish with green scallions and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.