Thursday, December 6, 2007

Sichuan Dry-fried Beef with Green Beans

Next up: Top Round

I wanted to use the piece of top round in a stir-fry. Tigers & Strawberries recently posted a recipe for Sichuan Dry-fried Beef that looked really tasty, so I gave it a try.

My dry-frying skills need work, since I didn't manage the lovely textures she describes.
It was a bit spicier than I expected, but tasty. Served it on top of some brown basmati rice with some sliced Bartlet pears on the side. Wasn't quite worth the work, but I'm glad I tried it.

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