|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Results 1 - 5 of 5 for szechuan beef
Partially freeze beef; slice thinly ... oil. Crush the Szechuan peppercorns and add ... vegetables; cover and cook 1 minute. Serve over steamed or fried rice.
Partially freeze beef. Cut on ... 1 minute. Stir in peanuts. Garnish with garlic, chives or green onions if desired. Serve immediately. Makes 2 servings.
Cut flank steak into shreds, then heat 4 cups oil for deep frying; deep fry steak over high heat for 1 minute; remove and drain about 1 minute. ...
Combine soy sauce, sherry and sugar and coat steak. Stir fry peppers and onions in oil in wok for 1 minute. Remove vegetables, add more oil, stir fry ...
Slice beef across grain in ... minutes. Add Napa or watercress, wine bouillon, water and salt. Stir-fry 45 seconds. Pour beef with this and serve on rice.
top of page