Patter Fam Sauces

Szechuan Beef
1 pound sirloin steak, cut into bite size strips  
1 tablespoon Tamari  
2 teaspoons cornstarch  
1/4 teaspoon crushed red pepper  
1 clove garlic, minced  
2 tablespoons vegetable oil 
3 cups fresh broccoli florets  
2 small onions, cut into wedges  
1 (8 ounce) can water chestnuts, drained  
1/4 cup red wine  
1/2 cup peanuts
Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.
Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in wine, and bring to a boil. Stir in peanuts, cook one minute more, and serve over basmati rice.

Basmati Rice
2 cups rice
4 cups water
1 cup diced onion
1 cup diced bell pepper
2 T butter
2 T olive oil

 

Sauté onion and bell pepper in butter and olive oil until softened.  Add the rice and sauté for about one minute.  Add liquid and bring to a boil.  Lower heat to a simmer, cover and cook for 15 minutes or until the liquid is absorbed.

 

 

 

AsianClassRecipes

Written by Joyce Peters — April 16, 2016

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