Thursday, June 18, 2015

Szechuan Fried Shredded Beef w/ carrots and baby corn & Product Review

I have heard you, and there will be some changes as to what I post on the blog. I know many of you desire  more recipes and I am definitely willing to offer them more than just once a week. I am working on a new "schedule of sorts" so bare with me as we transition the blog into the pretty little box that you desire more of!

Last night I made something that the husband and I like to order from a local place close to my parents house. Because it is a  70 mile round trip, we do not get it very often. Now that I have made this, we can enjoy it more often, and it is probably a bit healthier too.

1 1/2 pounds of thin sirloin half frozen
8 Carrots cut into matchsticks
1 white onion sliced in thin strips
1 can of whole baby corn ~ cut in half and drained
3 tsp minced garlic cloves
1 tsp minced garlic cloves
1 tsp onion powder
1 tsp celery salt
1 tsp black pepper
1 tsp red pepper flakes
3 TBS Peanut oil
2 TBS Sesame Oil
1/4 cup Szechauan Stir Fry Sauce
1/4 cup Szechauan Stir Fry Sauce
1/4 cup Teriyaki Sauce (I like to use Kikoman w/ sesame seeds)
Soy Sauce

1. Defrost your steak later in the day, or put it back in the freezer for thirty minutes. It makes it very easy to slice it thin.
2. In a bowl add your sliced sirloin, onion powder, 1 tsp minced garlic cloves, 2 TBS Sesame Oil, 1/4 cup Szechauan stir fry sauce and stir to coat meat well. Allow to sit on the counter to marinate for about 10 to 20 minutes.
3. In a large bowl stir together carrots, onions, celery salt, black pepper, 3 tsp minced garlic cloves, and red pepper flakes.
4. In a wok or a large pot with heat on high add peanut oil and let it get hot. Drop in bowl of veggies and stir often until until carrots begin to soften a bit and you see color change on them as well as the onions.
5. Add veggies back to bowl adding the baby corn with them, and then dump meat in same pot. Stir to coat with remaining oil and allow the meat to seer for a few minutes. Add in Teriyaki sauce and a good couple hard shakes of soy sauce. When the meat has cooked for no more than eight minutes, add veggies in and stir together.
6. Serve over rice.

Now when I set out to first make this dish, I was looking for a different ingredient but happened to catch a glimpse of this. I figured since I was making a new to me recipe "Why not?". 

I give this stuff 4 stars out of 5. It was very tasty, but there was something missing from it that I was looking for taste wise. That is why I added in the teriyaki sauce. Thankfully I had some on hand. Will I use it again? Yes. Do I recommend it? Yes! And while it does have a kick ... I wouldn't call it spicy. It could have had more heat, but for family cooking I am glad it didn't. I found this at my local family owned grocery store, but looking at their website online I discovered that it can be found at many popular grocery stores, most likely one you shop at on a regular basis. Just check out the "International" food isle. 

I am excited to have this recipe in my recipe box now! I make a Chicken Teriyaki that is liked by the family, and I am excited to try another new one in the next week or two. This would also go GREAT with egg rolls! Too bad I didn't' have any of my homemade ones left in the freezer! 


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