Daging Sapi Szechuan (Lebih Baik dari PF Chang)
Savor the bold flavors of Szechuan Beef, with tender beef, colorful bell peppers, and a spicy, savory sauce. It's easy to make and impossible to resist, just like the renowned dish at PF Chang's.
Foto: Rasa MalaysiaBahan-bahan
- 2 tablespoons oil
- 8 oz (225g) beef (cut into thin strips)
- 2 cloves garlic (minced)
- 1/4 small green bell pepper (cut into long strips)
- 1/4 small red bell pepper (cut into long trips)
- 1 -2 baby carrots (cut into matchstick strips)
- 1 teaspoon chili oil (chili oil "la yu" in a bottle)
- 2 stalks scallions (cut into 2-inch strips)
- 1 teaspoon cornstarch
- 1/2 teaspoon Shaoxing wine (Chinese rice wine)
- 1 teaspoon dark soy sauce
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon chili garlic sauce
- 1 1/2 teaspoons soy sauce
- 2 teaspoons sugar
- 2 tablespoons water
- 1/2 teaspoon sesame oil
Langkah-langkah
Marinate the beef, with all the ingredients in the Marinade, for 15 minutes.
Combine all the ingredients for the Sauce, stirring and mixing thoroughly, set aside.
Heat a wok over high heat and add 1 tablespoon of oil. Once the oil is hot, add the beef and stir-fry briefly until the surface turns opaque and slightly charred. Remove the beef from the wok and set it aside.
Clean the wok and add the remaining 1 tablespoon of oil. Once the oil is fully heated, add the garlic and stir-fry until aromatic. Then, add all the peppers and carrots, stirring a few times before adding the beef back into the wok.
Add the sauce and stir to combine well. Then, stir in the scallions and chili oil. Dish out and serve immediately with steamed rice.
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