Szechuan Shredded Beef

Recipe from

Oxmoor House

Nutritional Information

Calories 461
Caloriesfromfat 66 %
Fat 33.6 g
Satfat 8.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.3 g
Carbohydrate 15.3 g
Fiber 0.0 g
Cholesterol 57 mg
Iron 0.0 mg
Sodium 953 mg
Calcium 0.0 mg


1 (1-pound) lean flank steak
1/4 cup soy sauce, divided
1 tablespoon plus 1 teaspoon cornstarch, divided
1 1/2 tablespoons dry sherry
1/4 cup plus 2 tablespoons vegetable oil, divided
2 teaspoons sugar
2 teaspoons rice wine vinegar
2 teaspoons dark sesame oil
2 ounces cellophane noodles, uncooked
1 clove garlic, crushed
4 dried red chile pepper pods
1 cup shredded carrot
1 cup shredded celery
1/4 cup sliced green onions


Partially freeze steak. Slice with the grain into 2-inch-wide strips. Cut strips diagonally across the grain into 1/8-inch-wide slices; stack slices, and cut meat into thin shreds. Combine 1 tablespoon soy sauce, 1 tablespoon cornstarch, sherry, and 1 tablespoon vegetable oil. Add steak, and stir. Cover and marinate in refrigerator 1 hour. Combine sugar, vinegar, sesame oil, and remaining soy sauce and cornstarch.

Pour 1/4 cup vegetable oil around top of preheated wok, coating sides; heat at medium-high (375°) for 2 minutes or until hot. Add noodles, a small amount at a time, and stir-fry 2 to 3 seconds or until noodles expand and turn white. Remove and drain on paper towels. Transfer to a serving platter.

Remove steak from marinade. Discard marinade. Add steak and garlic to wok; stir-fry 5 minutes. Remove steak. Pour remaining 1 tablespoon oil around top of wok, coating sides. Add pepper pods; stir-fry 1 minute. Add carrot and celery; stir-fry 1 minute. Add vinegar mixture; cook, stirring constantly, 1 minute or until slightly thickened. Add steak; cook until thoroughly heated. Spoon over noodles; sprinkle with green onions.