Szechwan Beef

1/2 pound tri-tip steak sliced thinly
For Sauce:
3 Tbs light soy sauce
4 Tbs Chinese rice wine
4 Tbs water
4 Tbs cornstarch
2 tsp splenda sugar blend
Add the Vegetables:
1 Tbs oil
2 garlic cloves, minced
6 dried whole red chili peppers
or 1 tsp crushed rep pepper
2 tsp gingerroot
2 carrots thinly bias sliced
4 green onion cut into 1-inch pieces
4 asparagus cut on the bias
2 cups cooked rice

Partially freeze the beef. Thinly cut across the grain into 1/4 inch thick slices. Stack slices and cut into thin strips.

For Sauce:
In a bowl stir together soy sauce, rice wine, water, cornstarch, and sugar blend. Set aside.

Preheat a wok or large skillet. Add oil, add more oil if needed. Stir fry garlic, dried peppers, and gingerroot in hot oil for 30 seconds. Add carrots and stir-fry for 1 minute. Add green onions and stir-fry for 1 minute more. Remove from wok.

Add of the beef to the wok. Stir-fry for 3 minutes or till done. Push meat from the center of the wok. Stir sauce, add the sauce to the center of the wok. Cook and stir till mixture is thickened and bubbly. Cook and stir for 1 minute more. Stir in vegetable mixture. Serve over 1/2 cup rice.


Number of Servings: 4

Recipe submitted by SparkPeople user ROSIE19531.