Peppery, hot flavors mix with a sweet and sour sauce in this quick Szechuan stir-fried beef.
Any type of steak can be used for this recipe. Many markets sell beef already cut into stir-fry pieces. This will save you a few minutes in the kitchen. Another time-saver: The rice is stir-fried in the same wok as the beef.
The wok or skillet should be very hot, otherwise the ingredients will steam and not become crisp.
After cooking the beef, don’t rinse the wok; the rice will pick up the beef sauce flavor as it cooks.
Fred Tasker’s wine suggestions: A hot and spicy beef dish is actually easier to match than some of the subtler Chinese recipes. Up to about medium hotness, a fruity pinot noir or soft merlot would be a nice match. If the dish makes smoke curl from your ears, you’d better go with cold beer.
Helpful Hints
• Microwaveable rice is used. 1 1/2-cups rice is needed. Any remaining rice can be used for another dinner.
• A small amount of tomato paste is used. Freeze extra for another use.
Countdown
• Microwave rice and set aside.
• Prepare and stir fry beef.
• Stir-fry rice.
Shopping List
Here are the ingredients you’ll need for tonight’s Quick Fix dinner.
To buy: 1/2 pound skirt steak, 1 small bunch celery, 1 small piece fresh ginger (or ground ginger), 1 small bunch scallions, 1 package microwaveable brown rice, 1 can tomato paste, 1 small package frozen peas, 1 bottle sesame oil and 1 bottle crushed red pepper.
Staples: Carrots, soy sauce, cornstarch, fat-free, low-salt chicken broth, vegetable oil spray, sugar, salt and black peppercorns.
Szechuan Beef and Rice
1 package microwaveable brown rice to make 1 1/2-cups cooked rice
1 tsp. crushed red pepper
1 Tbsp. low-salt soy sauce
2 tsp. sugar
1 Tbsp. tomato paste
1/4 cup fat-free, low-salt, chicken broth
1 tsp. cornstarch
Vegetable oil spray
1/2 lb. skirt steak (strip, flank or tenderloin can be used)
1 Tbsp. chopped fresh ginger or 1 teaspoon ground ginger
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1 tsp. sesame oil
Salt and freshly ground black pepper
1 cup frozen peas
4 sliced scallions
Cook rice according to package instructions. Measure 1 1/2-cups and set aside.
Mix red pepper, soy sauce, sugar, tomato paste, chicken broth and cornstarch together and set aside. Remove visible fat from meat and cut into very thin strips about 2 inches long and 1/2-inch wide. Spray wok or skillet with vegetable oil spray and heat. When smoking, add beef, ginger, carrots and celery. Stir fry 2 minutes and move to side of pan. Pour sauce into center of pan. Stir the beef and vegetables into the sauce and toss over heat for 1 minute. Remove meat and sauce to a plate. Add salt and pepper to taste.
Add sesame oil to wok. When oil is hot, add rice and frozen peas. Toss 1 minute. Add salt and pepper to taste. Serve rice with meat and sauce spooned on top. Sprinkle scallions over the meat and rice. Makes 2 servings.
Per serving: 482 calories (30 percent from fat), 16.3 g fat (4.5 g saturated, 7.3 g monounsaturated), 72 mg cholesterol, 32.6 g protein, 53.4 g carbohydrates, 7.6 g fiber, 413 mg sodium.
About the Author
