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Szechuan (Sichuan) Beef Stew

 

Szechuan (Sichuan) Beef Stew recipe
82

Yield

4

servings

Prep

20

min

Cook

3

hrs

Ready

3

hrs

Trans-fat Free, Low Carb
 

Ingredients

4 scallions, spring or green onions
trimmed
1 ginger
thinly sliced, 1 inch pieces
*
3 orange zest
*
2 pounds beef, flank steak (london broil)
halved
3 star anise
*
¼ cup lard
softened, or other frying oil
Seasoning
2 teaspoons garlic
finely chopped
½ cup soy sauce, light
cup rice wine
or dry sherry
*
1 tablespoon bean paste
hot
*
1 tablespoon peppercorns
chinese brown
2 tablespoons soy sauce, dark
2 tablespoons bean paste
sweet
*
2 teaspoons sugar

Directions

Cut the meat into 5 cm (2-inch) cubes and place in a deep pot with the spring onions, ginger, star anise, and the orange peel.

Cover with water and bring to a boil, skim and then simmer for 2 hours, tightly covered over low heat.

Heat the lard and fry the seasoning ingredients for 1 minute, then pour into the pot and recover. Simmer 1 hour more or until meat is very tender.

Transfer meat to a serving dish and thicken the sauce with a paste of corn flour and cold water.

Pour over the meat after discarding the onion, ginger, star anise and orange peel.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 301g (10.6 oz)
Amount per Serving
Calories 47648% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 1693mg 71%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 104g
Vitamin A 3% Vitamin C 6%
Calcium 8% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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