Szechuan Shredded Beef Stir Fry

IMG_1444This is another recipe that I made simply because it looked interesting. It wasn’t too difficult, although cutting up the carrots took a lot of time.  I probably could have done better cutting the carrots into “match sticks”.  I got the carrots cut pretty thin but then they were wide.  So it took longer to cook those than the recipe stated.  Be aware that you might have to go to more than one store for the dressing (if you decided to make it that is).  The regular store that we go to didn’t have it.  I also omitted the green onions, as the ones I had in the fridge had gone bad.  I used a wok to cook it since we had it (and it seemed appropriate) but the skillet works just fine I’m sure.

(recipe taken from the Kraft Food and Family magazine, Holiday ’12)

1 lb beef sirloin steak, well-trimmed
3 cloves of garlic, minced
1/4 TSP crushed red pepper (oh and I left this out as well – see previous posts about spice foods in my house)
1/4 cup Kraft Lite Asian Toasted Sesame Dressing
2 TBSP hoisin sauce
2 TBSP lite soy sauce
2 TSP cornstarch
2 TSP oil
1 cup matchlike carrot sticks
2 stalks of celery, thinly sliced
3 large green onions, sliced

Cut steak into thin slices.  Place meat in medium bowl.  Add garlic and crushed red pepper; mix lightly to combine.  Mix next four ingredients in a separate bowl.

Heat oil in a large skillet on medium-high heat.  Stir-fry meat, in batches (if needed, my wok was big enough to do it all at once) for a few minutes or until it’s done.  DO NOT overcook.  Transfer meat to a plate.

Add carrots and celery to skillet.  Stir fry 2 minutes (or longer to get the carrots wilted a bit – depends on the size of the carrots).  Return meat to the skillet.  Add the dressing mixture.  Stir fry one to two minutes to combine, heat through and finish cooking the meat if needed.  Stir in onions.  Serve over rice.

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