Comments on: Szechuan Beef Stir Fry

By: bigMoose

bigMoose — Fri, 20 Jan 2023 19:09:18 +0000

Elaine, I can't seem to find it...but I think you taught the technique of tenderizing beef with baking soda. If so do you have a recipe or video of your technique?
All the best, Dave

By: Elaine

Elaine — Mon, 01 Aug 2022 14:07:13 +0000

In reply to Eleanor. In most cases, I use tenderloin because it is much easier to buy and cheaper.

By: Eleanor

Eleanor — Sat, 30 Jul 2022 02:55:58 +0000

Hello! I would like know what kind of beef did you use for this dish? I usually use flank steak but the cut is different. Thank you!

By: Elaine

Elaine — Fri, 25 Sep 2020 12:45:54 +0000

In reply to Jennifer H.. Thank you so much for your lovely feedback, Jennifer!!

By: Jennifer H.

Jennifer H. — Fri, 25 Sep 2020 03:14:40 +0000

Excellent! And very flavorful. The instructions were easy to follow. My son and I loved this, and will make again.

Thank you so much for sharing this.

By: Elaine

Elaine — Sun, 31 May 2020 09:12:42 +0000

In reply to Freek. Thanks for your feedback, Freek!

By: Freek

Freek — Sat, 30 May 2020 18:14:37 +0000

Awesome! Even my wife from china likes it when i cook this.

By: » Quarantine Cooking

» Quarantine Cooking — Sat, 11 Apr 2020 20:44:35 +0000

[…] Szechuan Style Beef. A new recipe this week – except it wasn’t that new because the marinade sauce is just a similar one that I’ve used before. I did like the addition of celery though, since I have a few stalks left and I never know what to do with celery except for eat it raw with chicken wings or make mirepoix. […]

By: Elaine

Elaine — Sun, 09 Feb 2020 13:22:27 +0000

In reply to Florian. Florian, You can choose a shortcut version pickled peppers or you can chop peppers and then add vinegar. Then rest overnight before using.