Mouthwatering spicy beef, dry-fried • Sichuan Recipe • Taste Show
Beef stir fry that tastes like nothing else. Recipe:
#beefstirfry #stirfrybeef #chinesebeef
The spicy dry-fried beef is a perfect example of the dry-frying technique unique to Sichuan cuisine. The shredded beef is un-marinated, quickly stir fried in a wok to drive off the moisture and intensify the beef flavor. The shredded beef will be stir fried twice with aromatic spices to absorb more flavor. The end result is spicy and aromatic beef with crispy and chewy bites.
The key to this dish is to control the temperature when dry frying the beef, otherwise the shredded beef can be easily overcooked.
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How to make Crispy Chilli Beef | Easy & Simple
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How to make Crispy Chilli Beef | Easy & Simple
Crispy beef steak in an aromatic sweet chilli sauce. This mouthwatering dish can be prepared with simple ingredients and anyone can easily make at home.
* About Khin
Khin is an Burmese-Asian lives in UK. Born and raised in Rangoon, Burma. Khin's passion is cooking and loves to share Authentic Asian family home cooking recipes to her friends and all Asian food lovers.
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Orange Beef Stir-Fry - Chinese Style Cooking Recipe
Learn how to cook/make Orange Beef Stir-Fry
Welcome to Xiao's Chinese Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
500g Beef Fillet
2 Oranges
2 Spring Onions
1 Tsp Chinese 5 Spice
2½g Ginger
1 Star Anise
3-5 Dried Red Chillies
1 Clove Garlic
1 Tbsp Dark Soy Sauce
1 Tbsp White Sugar
1½ Tbsp Brown Sugar
5 Tbsp Cornflour
2 Tsp Olive Oil
Salt To Taste
Method:
1. Finely chop the garlic and ginger
2. Roughly chop spring onions
3. Peel the oranges, remove the white flesh from the inside of the peel using a knife
4. Cut the orange peels into thin strips
5. Squeeze the orange juice into a bowl, add the white sugar and 2 Tbsp of hot water, mix well
6. Slice the beef thinly and place into a large mixing bowl
7. Add the olive oil and 4½ Tbsp of the cornflour, mix well for even coating
8. Place the remaining cornflour and 50ml of cold water in a small bowl, mix well
9. Heat 1 Tbsp of oil in the wok over medium heat
10. Place the orange peel in the wok, fry for a minute
11. Add the orange juice mixture, bring to the boil, then remove from wok into a bowl
12. Heat 1 Tbsp oil in the wok over high heat
13. Place beef in the wok, stir-fry until it changes colour, remove from wok
14. Heat another 2 Tbsp of oil over low heat
15. Place the star anise, chillies, ginger and garlic in the wok, fry for a minute
16. Turn heat to high, add the orange juice and peel from above, stir well
17. Add the beef, soy sauce and brown sugar and then stir
18. Pour in the cornflour mixture, spring onion, pinch of salt, stir fry for a minute
19. Transfer onto a dish and serve
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Orange Zest Beef - Quick Spicy Orange Beef - Easy Low-Fat Alternative to Chinese Take-Out
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Orange Beef 101: How to Make Crispy Orange Beef 香橙牛肉 | Hunger Pangs
Hunger Pangs is a new series about cooking great Chinese food at home, starring ATK's Kevin Pang and his father Jeffrey. In this episode, they make Crispy Orange Beef.
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Citrus beef stir fry with grilled peppers
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***RECIPE, SERVES FOUR***
1-1.5 lbs (approx. 500g) beef for stir fry, ideally skirt steak
1-1.5 lbs (approx. 500g) small peppers
2 limes
1 orange
1 bunch green onions
molasses (or any other form of sugar)
soy sauce
gochujang (or tomato paste or ketchup if you don't want the heat)
mustard
ginger (I used dried but you could use a small thumb of fresh)
starch
cilantro (or any fresh herb you like)
oil
salt
pepper
white rice (make as much as you want however you want)
Ideally the night before, marinate the beef. Combine the juice of one of the limes, an equal quantity of soy sauce, the juice of the orange, a big glug of molasses, a spoonful of gochujang, a spoonful of mustard, a dash of dried ginger (or a spoonful of fresh chopped), enough water to give you one total cup of liquid, then stir in 1-2 teaspoons of starch, depending on how thick you want the sauce.
Slice the green onions into thin rounds. Stir the whiter half of the onions into the sauce. Reserve the greener half — stir those and the juice of the remaining lime into your cooked rice shortly before you eat.
Slice the beef against the grain into strips about half a centimeter thick. Assuming you have time to marinate the beef before you cook, dump the meat into the marinade and refrigerate. (You could instead just used the marinade as a sauce.)
When you're ready to actually cook, rub down a wide cast-iron pan with a thin layer of oil, put it onto an outdoor grill and get the grill going as hot as possible. Close the lid to retain heat.
Cut all the peppers in half and take out the seeds. Toss with oil, salt and pepper. Fish the beef out of the marinade, squeeze out as much liquid as possible (retaining it In the bowl) and dry the beef on paper towels. Toss the beef with a little oil. Take the beef, peppers and a handful of cilantro outside along with the reserved bowl of marinade.
The pan is hot enough when the oil has completely burned off and the pan is no longer smoking. Drop in the beef and push it into an even, thin layer on the pan. Drop the peppers on to the grill grates, and close the lid to retain heat.
A minute or two later, the peppers should be brown on the first side and you can flip them with tongs. The beef pieces should be brown on the bottom but still not cooked through. Pour in the marinade and stir to deglaze the pan. Close the lid again.
A minute or two later, the sauce should be thick and the peppers almost cooked. Stir in the cilantro, drop the peppers into the pan, and use thick oven mitts to carry the pan inside.
Serve over the rice you tossed with the onion greens and lime juice.