{"version":"1.0","provider_name":"Robert Wesley Branch","provider_url":"https:\/\/www.robertwesleybranch.com\/robertwritings","author_name":"Robert Wesley Branch","author_url":"https:\/\/www.robertwesleybranch.com\/robertwritings\/author\/admin\/","title":"Szechuan Beef - Robert Wesley Branch","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"KsPFlCJGXy\"><a href=\"https:\/\/www.robertwesleybranch.com\/robertwritings\/rwb-food\/szechuan-beef\/\">Szechuan Beef<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.robertwesleybranch.com\/robertwritings\/rwb-food\/szechuan-beef\/embed\/#?secret=KsPFlCJGXy\" width=\"600\" height=\"338\" title=\"&#8220;Szechuan Beef&#8221; &#8212; Robert Wesley Branch\" data-secret=\"KsPFlCJGXy\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.robertwesleybranch.com\/robertwritings\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","description":"This is a Rachael Ray recipe. Steak and Marinade: 1 \u00bc to 1 \u00bd pounds flat iron steak, flank steak or thin-cut sirloin steak 3 tablespoons cornstarch 2 tablespoons rice wine vinegar 1 tablespoon soy sauce or low-sodium soy sauce 1 \u00bd teaspoons ground cumin 1 \u00bd teaspoons ground Szechuan peppercorns 1 \u00bd teaspoons ground turmeric (only if not using fresh) For the steak and marinade: Place steak in freezer for a few minutes, to firm up a bit, then thinly slice on a bias against the grain. In a shallow dish, stir up marinade and spices: cornstarch, rice wine vinegar, soy sauce, cumin, Szechuan pepper, and ground turmeric (if using). Add meat and coat, then let stand 10 to 15 minutes. Vegetables and Sauce: 1 \u00bd inches ginger root 1 \u00bd inches turmeric root (or add ground turmeric to marinade) 4 garlic gloves About 1\/3 cup soy sauce (or low-sodium soy sauce) 2 tablespoons Shaoxing rice wine (or dry sherry \u2013 a fat splash) 1 tablespoon sweet chile sauce, chili garlic sauce or sriracha 1 tablespoon toasted sesame oil 1 tablespoon cornstarch 1 large carrot 1 red field pepper (or other mild pepper, such as bell) 4 to 5 Read More ...","thumbnail_url":"https:\/\/www.robertwesleybranch.com\/robertwritings\/wp-content\/uploads\/2021\/07\/Szechuan-Beef-88-Plated.jpeg"}