Big Daddy's Kitchen

Big Daddy's Cooking with Attitude

Thai Chile

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Sichuan Beef and Broccoli

The sweet and spicy flavor is pure heaven. You won’t want to stop eating!

Sauce Ingredients:
4 tablespoons	hoisin sauce
2 ½ tablespoons	dry sherry
4 tablespoons	light soy sauce
½ teaspoons	sugar

Marinade Ingredients:
1 large	egg, beaten
¼ teaspoon	pepper
1 tablespoon	cornstarch (see notes)
1 tablespoon	dry sherry
Stirfry Ingredients:
1 ½ pound	good round steak ( ½" thick is best) (see Notes)
1 tablespoon	garlic, minced
1 tablespoon	ginger, minced
1 bunch	scallions, trimmed and sliced
1 cup	sliced shiitake mushrooms
2 cups	fresh broccoli florets, steamed until barely tender (use more if you wish)
1-2	dried red chiles, crushed (Thai, Serrano or equivalent)
1 tablespoon	cornstarch
1 tablespoon	water
peanut oil

Mix the marinade ingredients. Slice the steak into pieces about 2" long and ½" wide and toss with the marinade until the meat is evenly coated. Allow to sit in fridge for at least ½ hour and up to 1 day.

Mix the sauce ingredients and set aside.

Heat one tablespoon of the oil in wok over high heat. Add beef slices to just cover wok bottom (about 1/3 of the steak) and brown – approximately one minute on each side. Remove beef and set aside. Repeat until all beef is browned.

In 2 tablespoons oil stir fry the ginger and garlic for about 30 seconds then add the scallions, chiles and mushrooms. Continue to stir fry for 2-3 minutes. Add the sauce and allow to come to a boil. Mix the cornstarch and water and add to sauce to thicken. Add the steak and the broccoli and allow to heat through for 1-2 minutes.

Serve over rice.

Notes:

As with any beef the better the cut the better the resulting dish. Round steak is okay when properly marinated, but don't hesitate to upgrade.
Sift the cornstarch well prior to combining with the egg and wisk briskly otherwise it will clump.