Sichuan Beef Tenderloin

Sichuan Beef Tenderloin

adapted from Food Network

You can adjust the heat of the dish by removing some of the chiles or by leaving the seeds in the chiles.

If the sauce gets too thick while it is resting, thin it out to your liking with a little water.

Makes 3 servings                                                            6 WW pts / serving

2 tsp. corn starch
2 tsp. egg whites
2 tsp.Chinese cooking wine or white wine
1 tsp. minced garlic
1 tsp. garlic powder
1/2 tsp. Freshly ground black pepper
Pinch Kosher salt
10 ounces beef tenderloin, cut into 3/4-inch cubes

2 Tbp. soy sauce
2 Tbsp. sugar substitute
2 Tbsp. Chinese black vinegar

2 Tbsp. water
2 tsp.corn starch

5 ounces vegetable oil
6 pieces dried chile de arbol, stems & seeds removed, 1/4-inch dice
2 tsp. scallions, white and light green parts, chopped
1 tsp. minced garlic
1 tsp grated ginger
1 cup steamed broccoli

1 1/2 cups cooked white rice for serving

Chopped scallion greens for garnish.

1. Combine the corn starch, egg whites, wine, garlic, garlic powder, pepper and salt in a bowl; Whisk together. 
2. Add in the cubed beef; Set aside to marinate for 15 minutes.
3. In a small saucepan bring the soy sauce, sugar and vinegar to a boil. 
4. Combine water and the corn starch in a small bowl to make a slurry; Stir into the sauce.
5. Cook the mixture for 1 minute; Remove from the heat and set aside.
6. Heat vegetable oil in a wok until just hot (a drop of water will sizzle); Pour rhe oil into a heat proof container and reserve.
7. Return the pan to the heat and cook the marinated beef  until seared on both sides.; Remove the beef from the pan; Set aside.
8. Add 2 teaspoons of the reserved oil to the pan; Add the dried chiles and saute for 30 seconds
9. Add in the onions, garlic and ginger, and saute until the onions are lightly wilted and the garlic and ginger are slightly caramelized, about 1 minute.
10. Return the beef to the pan, and add the broccoli and sauce.
11. Serve over the rice garnished with scallions.

Enjoy!