Szechuan Lamb With Peppers And Spinach Food

SZECHUAN LAMB WITH PEPPERS AND SPINACH

Steps:

• Slice the lamb across the grain into strips 1/2 inch thick.
• In a medium bowl or resealable plastic bag, mix 2 tsp soy sauce, all of the hoisin sauce, 2 of the minced garlic cloves, and 1/4 tsp of the red pepper flakes; add lamb and marinate in the refrigerator for 2 hours.
• During this time, thaw the spinach and allow to come to room temperature; press out as much moisture as possible.
• Heat a wok over high heat and add 1 tsp of the oil; when the oil is hot, add the lamb and stir-fry until the pink color is gone, about 2-3 minutes.
• Remove the lamb to a plate and set aside.
• Add the remaining 2 tsp oil to the wok and when warm stir in ginger, remaining garlic and pepper flakes.
• Cook, stirring constantly, until fragrant, about 1 minute.
• Stir in the pepper and scallion strips and remaining 2 tsp soy sauce; reduce heat slightly and stir-fry for one minute.
• Add 1 TBS water and stir-fry for 1 minute more.
• Stir in the spinach and mix well with other ingredients.
• Add the cornstarch to the chicken broth, mixing well, then add this to the wok, along with the lamb and any juices that have collected on the plate.
• Cook, stirring frequently (or it will stick!) until the lamb and spinach is heated through and the juices are thickened, about 1 minute.
• Serve immediately.

REAL-DEAL SZECHUAN BEEF STIR FRY

Steps:

• Beat the egg in a medium sized bowl. Add the sliced beef, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.
• Combine everything for the sauce in a big bowl and mix well.
• When you're ready to cook, drain the extra liquid from the bowl of beef. Add the cornstarch. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.
• Heat oil in a large nonstick skillet (or a cast iron pan) over medium high heat until hot. Add the beef and spread into a single layer in the skillet. Separate the beef pieces with a pair of tongs or chopsticks.
• Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
• Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.
• Add the onion, pepper, and dried chili pepper. Cook and stir for 1 minute.
• Add the ginger and garlic. Stir a few times to release the fragrance.
• Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.
• Add back the beef pieces. Stir to coat beef with sauce.
• Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.
• Serve hot over steamed rice as a main dish.