Cousin Zane's Sichuan beef from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

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Notes about this recipe

  • JoanN on October 08, 2018

    p. 95 -- Everyone on Wok Wednesday keeps raving about the sauce. Didn't do it for me. Probably the catsup which I don't care for under any circumstances, and the hoisin. I just don't like all that sweetness with my meat. Fine technique, but I'd prefer a different flavor profile.

  • Jane on January 25, 2011

    I had to do a bit of adjusting to this recipe since I didn't exactly match on the ingredients. The flank steak was sirloin tips and the green bell pepper was broccoli. But really liked it, and the kids did too. The beef was marinated in rice wine, soy and ginger for 30 mins before being drained. The beef is then stir-fried with more ginger then drained while the vegetables cook. The sauce of hoisin, chile bean paste, ketchup and soy was really tasty, not too spicy for the kids, but enough flavor for me. Definitely going in my stir-fries rotation.

  • Breadcrumbs on January 19, 2011

    p. 95 - Another hit from BoaW! We loved this dish. Like many of Young’s recipes, you sear your beef for a minute then stir-fry until it's beginning to brown then in this case you remove it along w any pan juices and drain it over a plate. Well, my juices were plentiful and later on when the directions said to stir the broth back in, I accidently poured those juices in, forgetting my broth. Not sure how things would have turned out if it had been made properly but we loved it this way. There was plenty of rich-flavoured, gravy-like sauce that was just delicious. I’m almost afraid to make it the right way since we enjoyed this so much. One of our favourites so far. I’d highly recommend this dish. k9

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