Szechuan Beef

1. STEP 1 - MARINATING THE BEEF
2. In a bowl, add the beef, salt, sesame seed oil, white pepper, egg white, 2 Tablespoon of corn starch and 1 Tablespoon of oil.
3. STEP 2 - STIR FRY
4. First Cook the beef by adding 2 Tablespoon of oil until the beef is golden brown.
5. Set the beef aside
6. In a wok add 1 Tablespoon of oil, minced ginger, minced garlic and stir-fry for few seconds.
7. Next add all of the vegetables and then add sherry cooking wine and 1 cup of water.
8. To make the sauce add oyster sauce, hot pepper sauce, and sugar.
9. add the cooked beef and 1 spoon of soy sauce
10. To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.

Cooking notes

When scaling protein-led dishes, weigh the meat rather than counting pieces, and remember that the pan size limits how much you can sear at once.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.