Szechwan Beef

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Cooking Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon cornstarch


  • 1 pound lean boneless beef steak (such as top round, flank or sirloin)
  • 2 tablespoons vegetable oil
  • 16 dried hot red chiles
  • 2 large carrots, cut into 3-inch long julienne strips
  • 1 (8 ounce) can sliced bamboo shoots, drained (thinly sliced, if desired)
  • Fresh cilantro leaves (optional)


  1. Cooking Sauce: Stir together all ingredients; set aside.
  2. Beef: Cut beef with the grain into 1 1/2-inch wide strips; then cut each strip across the grain into 1/8-inch thick slanting slices. Set aside. Place a wok over high heat; when wok is hot, add oil. When oil is hot, add chiles and cook, stirring, until chiles just begin to char. Remove chiles from wok; set aside.
  3. Add beef to wok and stir fry until browned (1 1/2 to 2 minutes); remove from wok and set aside. Add carrots to wok and stir fry until tender-crisp to bite (about 3 minutes). Add bamboo shoots and stir fry for 1 more minute.
  4. Return meat and chiles to wok; stir Cooking Sauce and add. Stir until sauce boils and thickens.
  5. Garnish with cilantro, if desired.

Makes 4 servings.