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How To make Szechuan Beef Stew
2 lb Boneless beef chuck
2 Cloves garlic; pressed
4 tb Soy sauce; divided
3 ts Sugar; divided
1 c Water
3/4 ts Crushed red pepper
3/4 ts Fennel seed, crushed
1/4 ts Black pepper
1/4 ts Ground cloves
1/4 ts Ground ginger
1 tb Oil
2 tb Cornstarch
2 tb Water
Cut beef into 2" cubes. Combine garlic, 2 Tbsp. soy sauce and 1 tsp. sugar in large bowl; stir in beef cubes until well coated. Let stand 15 minutes. Meanwhile, combine 1 cup water, remaining 2 Tbsp. soy sauce, 2 tsp. sugar, red pepper, fennel, black pepper, cloves and ginger; set aside. Heat oil in Dutch oven or large skillet over high heat. Brown beef on all sides in hot oil. Stir in soy sauce mixture. Bring to boil; reduce heat and simmer, covered, 2 hours, or until beef is very tender. Combine cornstarch with 2 Tbsp. water; stir into beef mixture. Cook and stir until mixture boils and thickens, about 1 minute. Serves: 6
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INCREDIBLE Beef Noodle Soup Recipe!
It's Wok Wednesday and Jeremy Pang is making a warming dish of slow-cooked beef noodle soup. With tender melt in the mouth beef and a rich broth, this dish is a serious bowl of comfort food.
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- INCREDIBLE Beef Noodle Soup Recipe! | Wok Wednesday -
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Shuizhu Beef - How to Make Sichuan chili poached beef (水煮牛肉)
Shuizhu niurou, or Shuizhu beef. Always a favorite, this Sichuan dish simmers marinated beef in a chili bean paste-based broth before topping it off with a heaping quantity of chili oil.
This traditional Sichuan recipe was taught to us by the Sichuan chefs at our buddy Adam's restaurant in Beijing. A special thanks to Adam for being a guest cook and narrator!
As always, the detailed written recipe's over here on /r/cooking:
And the recipe card for use in the kitchen's over here:
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last ten years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
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Taiwanese Beef Noodle Soup Recipe (红烧牛肉面) - A Rich Tradition with a Hearty Soup
This Taiwanese beef noodle soup (Niu Rou mian) is one of Taiwan's most beloved comfort food.
Full recipe:
Tender beef, springy noodles, leafy greens accompanied with a rich, flavourful beef broth, this classic Taiwanese street food is not to miss out on.
With a bite of this beef noodle soup recipe, you'll be transported back to the streets of Taiwan!
#themeatmensg #easyrecipe #chinesefood
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Ingredients:
2 Beef shank
5 slices of ginger
2 Ginger
3 scallions
1 bunch garlic
1 White Onion
4 Shallots
1/2 Apple
1 Tomato
2 tbsp Soy bean paste (豆瓣酱)
3 Tbsp Light Soy sauce
2 Tbsp Dark Soy sauce
100ml Rice wine
1 piece rock sugar
1 tbsp sesame oil
Bok choy
White wheat noodles
Cilantro
Spices: 1 cinnamon stick, 1 tsp fennel seeds, 1 tsp sichuan peppercorn, 1 star anise, 5 cloves
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How To Make Taiwanese Beef Noodle Soup
Richard Ho of Ho Foods in NYC makes Taiwanese beef noodle soup, a dish he’s so passionate about, he devoted his restaurant to it.
Richard’s adoration for this complex dish and a lack of Taiwanese restaurants in New York City inspired him to perfect this beef noodle soup recipe, which requires building flavors with ingredients like ginger, goji berries, ginseng, cinnamon, licorice, a variety of soy bean pastes, fuji apples, rock sugar, and more. This fragrant soup also features braised beef shank and crunchy pickled mustard greens.
Check out the recipe here:
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Szechuan beef stir fry - How to make in four easy steps (updated)
Growing up eating Cantonese food that is light and subtle, the bold and intense 'mala' flavor of Szechuan food makes me fall in love and win over my palates.
So I cook up the Szechuan beef stir fry 干煸牛肉, not to claim its authenticity with some trace of Cantonese influences. But that is what I like and to share my recipe here.
Recipe:
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Ingredients A (Marinade)
400g beef
2 tbsp cooking oil
1/2 tsp salt
Ingredients B (Stir-fry sauce)
1 tbsp vinegar
2 tbsp Shaoxing wine
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp chili oil
1.5 tbsp doubanjiang
2 tbsp sugar
1/2 tsp cornstarch (optional)
2 tbsp water
Ingredients C (Vegetables)
1 dried chili
1 tsp minced garlic
1 tsp minced ginger
70g (2.5 oz) bell pepper, strips
70g (2.5 oz) onion, diced
70g (2.5 oz) celery, strips
30g (1 oz) carrot, strips
Ingredients D (Garnish)
White sesame seeds
Instruction:
- Cut the beef into thin slices across the grain.
- Marinate the beef with salt and oil.
- Prepare the stir fry sauce by combining all the ingredients in B.
- Cut all the vegetables into strips in C.
- Dry fry the beef with some oil until both sides turn slightly brown.
- Saute the minced garlic and ginger until romantic, add the vegetables and stir-fried.
- Add stir fry sauce then return the beef into the pan. Combine.
- Dish up and garnished with white sesame seeds.
#SzechuanBeef #干煸牛肉 #SzechuanDryFryBeef #SzechuanBeefStirFry
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