The trick is to smoke the meat and not make the meat smoke
SHREDDED BEEF WITH SWEET PEPPERS
Date:January 20, 2013 Favorite:Stir Fry Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients were fairly simple: Thinly sliced flank steak, red & green bell peppers cut into strips, Sichuan sweet bean paste, dry sherry, light soy sauce, chicken stock, table salt, corn starch & peanut oil.
The flank steak was sliced into strips similar to the size of the bell pepper strips. The beef was tossed with a marinade consisting of dry shery, rice wine & corn starch.
The bell peppers are diced and the ingredients have been combined for the sauce. It is time to go out to the Egg.
The ingredients are out at the Egg which has been stabilized at 550 degrees. The wok has been heated & the peanut oil is now heating. The ingredients are on a half sheet pan, grouped by order of use.
First up are the red & green bell peppers which are stir-fried after being seasoned with some table salt & then removed until later.
The beef is stir-fried next. Some peanut oil is mixed in before adding the beef to the wok. From sitting in the marinade with lots of corn starch at first it acts like a single solid mass of beef.
As the beef started cooking through it began to separate into separate pieces again.
The beef is cooked through & is once again individual pieces.
The Sichuan sweet bean paste is added stir-fried briefly until fragrant.
The red & green bell peppers are added back in and stirred to combine.
Since I can't have the plate out at the wok due to the cold weather, I pull the wok 30 seconds early & bring it into the Kitchen.
Unlike most Sichuan dishes, this one was NOT intended to be spicy. It was very tasty and had a wonderful strong beefy flavor.
This dish was excellent! It was short on ingredients and long on flavor.
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One of the members of the Egghead forum posted this recipe together with pictures of the version he made. I love Sichuan food and one of the things that intrigued me was the fact it was a Sichuan recipe that was not hot. The recipe was quite simple too, consisting of beef, red & green bell peppers as the main ingredients. I am so glad I made this recipe. As of this date it is my favorite beef stir-fry that I have made. So far all of the top stir-fries I have done have been chicken based. I've liked the beef stir-fries, but I've consistently liked some of the chicken ones more. This recipe ended that. Even though the ingredients were simple, the flavors were amazing. The flank steak had such a beefy flavor. It was really amazing. The sauce was not what I was expecting and it took me a few bites to come around. But soon I was loving the flavor of this as well. The recipe was everything I have come to love about stir-frying: Quick & easy to make, short list of ingredients, quick cook and great flavors.
Land of Plenty: Authentic Sichuan Recipes Shredded Beef with Sweet Peppers - Page 234