{"id":15386,"date":"2014-10-15T10:00:00","date_gmt":"2014-10-15T09:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=15386"},"modified":"2021-11-17T19:42:37","modified_gmt":"2021-11-17T19:42:37","slug":"szechwan-stir-fry-beef","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/szechwan-stir-fry-beef\/","title":{"rendered":"Szechwan Stir-Fry Beef"},"content":{"rendered":"<p>From Stop and Shop<\/p>\n<p>&nbsp;<\/p>\n<h4>Ingredients<\/h4>\n<p>1 pound boneless top sirloin steak, trimmed of fat<img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/Recipes\/szechuan%20beef.jpg\" width=\"211\" height=\"211\" \/><br \/>\n1\/4 cup light soy sauce<br \/>\n1\/4 cup dry sherry<br \/>\n2 tbsp water<br \/>\n2 tsp cornstarch<br \/>\n2 tsp fresh gingerroot, peeled and minced<br \/>\n1\/2 tsp crushed red (or Szechwan) pepper flakes<br \/>\n1\/2 tsp freshly ground black pepper<br \/>\n1 tsp chili powder<br \/>\n1 Tbsp vegetable oil<br \/>\n2 tsp minced garlic<\/p>\n<p>&nbsp;<\/p>\n<h4>Method<\/h4>\n<p>Slice steak into thin slices, cutting across grain.<\/p>\n<p>In small bowl, stir next eight ingredients together until smooth.<\/p>\n<p>Heat oil in a hot wok or deep skillet. Add garlic and beef strips, stir-fry over high heat for 3-4 minutes or until cooked to the medium stage.<\/p>\n<p>Quickly stir in sauce, continue to stir until sauce has lightly thickened and is bubbly.<\/p>\n<p>Serve immediately over cellophane noodles or rice. Crisp snow peas make the perfect accompaniment.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Stop and Shop &nbsp; Ingredients 1 pound boneless top sirloin steak, trimmed of fat 1\/4 cup light soy sauce 1\/4 cup dry sherry 2 tbsp water 2 tsp cornstarch [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23482,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[2245,126,2461,127],"class_list":["post-15386","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-beef","tag-chinese","tag-recipes","tag-szechuan"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15386","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=15386"}],"version-history":[{"count":3,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15386\/revisions"}],"predecessor-version":[{"id":15483,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15386\/revisions\/15483"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23482"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=15386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=15386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=15386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}