Szechwan Beef

Demonstrated by: Chef Shaw P. Yen, Owner of Dew Drop Inn.
Featured in the Narcissus Cooking Program on December 1, 1995.



Szechwan Beef

  • 1/2 lb lean beef
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons sugar
  • Dash of pepper
  • 1 lb Chinese cabbage
  • 2 cups salad oil
  • 1 teaspoon chili pepper powder
  • 1 tablespoon minced garlic
  • 1 tablespoon vinegar
  • Few drops sesame oil
  • 1/4 cup slivered green onions


Thinly slice beef. Combine water, 1 tablespoon of the soy sauce, cornstarch, 1/2 teaspoon of the sugar, and the pepper; add beef and marinate for at least 20 minutes or in refrigerator overnight. Cut cabbage in 1-inch pieces; blanch. Drain and place on serving platter. In a wok or skillet, heat the salad oil. Add 1 tablespoon of the hot oil to the chili pepper powder; return to wok. Deep-fry beef for 1 minute; drain oil. Add garlic, the remaining 1 tablespoon soy sauce, the remaining 1 teaspoon sugar, the vinegar, and sesame oil to beef. Add green onions and stir-fry a few more seconds; place on cabbage. Makes 4 servings.


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