Szechuan Shredded Beef

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 461
  • Calories from fat: 66%
  • Fat: 33.6g
  • Saturated fat: 8.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.3g
  • Carbohydrate: 15.3g
  • Fiber: 0.0g
  • Cholesterol: 57mg
  • Iron: 0.0mg
  • Sodium: 953mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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