Spicy Szechuan Beef

For the beef:
1.5 lbs. steak (I used longhorn)
1 tablespoon liquid aminos or soy sauce (I use Bragg’s brand because it’s wheat-free)
1 tablespoon white wine
3 tablespoons cornstarch
3 tablespoons sesame oil
For the veggies:
3 celery stalks, julienned
1/2 cup shredded carrots
3 green onions, sliced into 1/2 inch pieces, whites and all
1 inch fresh ginger, grated
For the sauce:
1 teaspoon crushed red pepper flakes (or more)
1/2 teaspoon 5 spice
2 cloves garlic, minced
2 tablespoons packed brown sugar
1 tablespoon Sriracha
4 tablespoons liquid aminos (or soy sauce)
1 tablespoon vinegar
2 tablespoons water

Cut steak into 1/4 inch strips. If you’ve bought precut meat, then just toss it into a bowl and add the white wine and soy sauce. Mix until well coated, add the cornstarch and mix again. Let it marinate for ten minutes.
Mix all your ingredients for the sauce in a bowl.
Next put the sesame oil in a large pan (or wok) and turn it to medium heat. (You want the pan to slowly get hot while you’re prepping your veggies, if it starts smoking turn it down a little.)
Slice your celery and green onions, grate the ginger, and measure your carrots, set aside on a plate.
Divide beef into two batches and add your first to the now hot pan. The meat should just cover the bottom surface so you can cook it evenly. (Around 3-4 minutes per batch.) Remove beef to a paper towel lined plate and cook second batch.
Turn heat up to high, add a hit of oil (if needed) and toss the veggies and ginger in. Stir every minute or so for 3-4 mins. Once they’ve reached your desired doneness (I prefer mine cooked through), add your Szechuan sauce and cook for an additonal minute.
Toss in the beef, mix well and serve over white rice.

Serving Size: 5

Number of Servings: 5

Recipe submitted by SparkPeople user CHYNAORCHID.