o 1 hour.
Remove beef from marinade, pat dry and
Cook rice in water as directed on package.
Meanwhile, in 12-inch nonstick skillet, brown ground beef until thoroughly cooked. Remove beef from skillet; drain.
In same skillet, combine pea pods, frozen vegetables, water chestnuts and stir-fry sauce; mix well. Cover and cook on medium 7 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
Return beef to skillet; mix well. Cook 2 to 4 minutes or until thoroughly heated, stirring occasionally.
Serve over rice; sprinkle with peanuts.
Dissolve cornstarch in sherry, oyster sauce and water.
Add pepper flakes.
In a wok or large skillet heat oil over medium-high heat.
Add ginger and garlic.
Stir-fry 1 minute.
Add broccoli, stir-fry 3 minutes.
Add red pepper, celery and green onions.
Stir-fry 3 minutes.
Add cornstarch mixture and beef.
Stir-fry 3 minutes.
Serve with rice.
Thread beef strips onto dampened bamboo skewers. Roll in Szechuan seasoning to coat all over. Grease a large frying pan and heat on medium. Cook skewers 2 mins, turning, until cooked. Remove from pan.
In the same pan, cook Chinese broccoli on high heat 2-3 mins, until wilted. Add oyster sauce and 2 tbsp water and cook 1 min. Arrange on a serving plate, top with beef skewers and drizzle with pan liquid. Serve with rice.
Partially freeze beef and slice thinly against the
Gently mix beef, water chestnuts, 2 teaspoons cornstarch,
Cut partially frozen beef into thin slices, then julienne
ntil smoking. Pat the ground beef dry with a paper towel
areful of splattering).
Remove beef from marinade and stir-fry
br>Pour Onion soup mix, beef, and chicken broths over roast
ver high heat.
Pat beef dry.
Add to skillet
Slice steak into thin slices, cutting across grain.
In a small bowl, stir next eight ingredients together until smooth.
Heat oil in a hot wok or deep skillet.
Add garlic and beef strips; stir-fry over high heat for 3-4 minutes or until cooked to the medium stage.
Quickly stir in sauce, continue to stir until sauce has lightly thickened and is bubbly.
Serve immediately over rice.
Crisp snow peas make the perfect accompaniment.
br>Mix together the cornstarch, beef broth, chili sauce and Worcestershire
br>Salt and pepper the beef all around.
Preheat grill
boil the beef brisket to use water sparingly.
Prepare rice according to package directions.
Meanwhile, in large saucepan, bring broth, soy sauce, ginger, sesame oil and garlic to boil. Add mushrooms and snow peas. Reduce heat and simmer for 5 minutes or until snow peas are tender-crisp. Add beef and cook for 2 minutes. Divide rice among 4 bowls; ladle soup over rice. Top with hot sauce if using.
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Stirfry the peppers and onions in oil.
.Put in a bowl.
Stir fry the beef.
Add the veggies,sesoning,water.
Season to taste.
Simmer to the way you want it.
All measurments are approximate.
Never use the whole envelope of spice.
Serve with rice,mashed pototoes,noodles.
With extra vegetables this could serve 3 or 4 people.
When peppers are on sale I buy several and cut them up to use in recipes like this and put them in baggies in the freezer.
Enjoy.
l do.
Pre-ground Szechuan peppercorns *might* be available at
Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.
Toss avocado with lemon juice in a seperate bowl.
Then add the avocado to the black-eyed pea mixture.
Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado.
Toss black-eyed pea mixture with Szechuan sauce dressing.
f you can't get Szechuan peppercorns, you can substitute \"bird