Thursday, January 23, 2014

Szechwan Beef and Vegetables

Time for a quick and easy meal?

When that's what I'm looking for I turn to stir frys instead of take-out.

Quick and easy to make you can have dinner on the table in about 20 minutes.  Don't you just love that?  And what's even better is this particular stir fry, Szechwan Beef and Vegetables has been made lighter to keep the waistlines in tact!

This dish carries a little heat, being Szechwan and if you want to tone that down a bit to make it more kid-friendly just dial back on the amount of red pepper flakes you use.  Me? I'm all about the heat baby!

Using lean sirloin help keep the calories down and instead of frying this I marinated the meat to infuse flavor and tenderize the meat.  The result?  succulent beefiness...yum!  For veggies I used a combination of cut of bok choy, broccoli, and snap peas.  Lots of greens = lot of nutrients!

All this in a wonderful spicy szechwan sauce...heaven in 20 minutes.


Szechwan Beef and Vegetables

serves 4
1 lb lean sirloin, cut into thin slices
1 T sherry
2 T low sodium soy sauce
1 t minced ginger
2 t cornstarch
2 T water
1 T oil
1 lb chopped mixed vegetables like bok choy, snap peas, broccoli
1/3 c whole cashews
1 t minced garlic
¼ c beef broth
2 t hoisin sauce
1/8 t red pepper flakes

Place meat in a bowl and add the sherry, soy sauce, and ginger.  Toss until well coated.  Set aside.

In another small bowl whisk together the cornstarch with 2 Tablespoons of water.  Set aside.

Heat a large skillet on medium high.  Add oil to the skillet.  Add half the beef and stir fry quickly until no longer pink.  Remove from skillet and repeat with remaining meat.  

Add vegetables to the skillet and stir fry until tender crisp.  About 4-5 minutes.  Add garlic and cashews, stirring to toast.  Add beef back to the skillet.  Add beef broth, hoisin sauce, and red pepper flakes.  Stir to coat.  Add cornstarch mixture and stir until sauce thickens.  

Serve over rice.

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