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How To make Szechuan Beef Stir Fry
1 lb Beef flank steak
2 tb Reduced-sodium soy sauce
4 ts . Oriental dark roasted
-sesame oil, divided 1 1/2 ts Sugar
1 ts Cornstarch
2 Cloves garlic, crushed
1 tb . fresh ginger, minced
1/4 ts Red pepper pods, crushed
1 sm Red bell pepper, cut into 1
-inch pieces 1 pk (8 oz's.) frozen baby corn,
-defrosted 1/4 Ib pea pods, julienne s
Cut beef steak lengthwise into two strips; slice across the grain into 1/8-inch thick strips. Combine soy sauce, 2 teaspoons oil, sugar and
cornstarch; stir into strips. Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds. Add bell pepper and corn; stir-fry 1 1/2 minutes. Add pea pods; stir-fry 30 seconds. Remove vegetables. Stir-fry beef strips 1/2 at a time) 2-3 minutes. Return vegetables and beef to skillet and heat through. Makes
4 servings.
SERVING SUGGESTION: Hot cooked rice. FOOD FACTS: Per l/4 of recipe, calories 267; protein 26 g; fat 13 g; carbohydrate 10 g; iron 3.2 mg (17.5 percent RDA); sodium 392 mg; cholesterol 57 mg. Per l/2 cup rice, calories 132; protein 3 g; fat 0 g; carbohydrate 29 g; iron 1.1 mg (6.2 percent RDA); sodium 2 mg; cholesterol 0 Mg.
From the files of Al Rice, North Pole Alaska. Feb 1994
How To make Szechuan Beef Stir Fry's Videos
Szechuan Beef
This Szechuan beef recipe is not overly hot but has the perfect amount of kick to make the taste buds sing with a hint of warmth from the ginger in the marinade.
RECIPE AND INSTRUCTIONS HERE! -
Ingredients
1 1/2 pounds boneless sirloin steak fat trimmed and sliced to 1/4 inch
1 Tablespoon olive oil
1 cup Sante Fe chili pepper julienned. or other hot red pepper
1/2 cup carrots julienned
2 1/2 Tablespoons shallots sliced
1/2 teaspoon cornstarch
green onions sliced, optional as garnish
Marinade
1/2 cup soy sauce
2 teaspoons sesame oil
1 1/2 Tablespoons chili garlic sauce
1/2 teaspoon minced ginger
1 1/2 Tablespoons oyster sauce
1 teaspoon salt
Instructions
Slice steak thinly against the grain into 1/4 inch pieces.
Mix all marinade ingredients. Stir marinade and steak together, toss to coat well. Cover with plastic wrap or foil. Set aside to marinade at room temperature for 40 minutes.
Heat olive oil in deep skillet or wok over medium-high heat. Add meat and stir fry until just no longer pink, about 3-5 minutes. Do not overcook.
To the meat in the skillet, add peppers, carrots, and shallots. Cook for a 2-3 minutes, tossing with the meat constantly.
At this point the dish is already done, but to thicken the sauce follow the next step.
Drain off about 1/2 cup of the juice from the pan. If you don’t have enough, you can use beef broth the make up the difference. Place cornstarch in a small dish and dribble in a little of the reserved juice you just removed from the pan. Mix with cornstarch to form a paste then add that mixture back into the remaining juices. Add cornstarch mixture back to the skillet and cook for 2-3 minutes more.
Serve with rice or noodles.
Notes
Have all your ingredients ready to go before you begin stir frying the meat.
You can use flat iron, flank steak, or skirt steak instead of sirloin steak if desired. It's important to slice the beef thinly against the grain because if you do not, you will likely end up with chewy and tough beef strips.
Another tip is to slice the meat when it’s partially frozen as it’s much easier to slice through and gives you nice straight cuts.
Leftovers can be stores in an airtight container in the fridge for 3-4 days.
Szechuan Beef Stir Fry Recipe
Here is the written instructions for this Szechuan beef recipe:
Mouthwatering Szechuan Beef • Sichuan Recipe • Taste Show
Although the name of the dish is often translated as “sliced beef poached in chili oil”, it has so much more. Recipe:
The chef uses stir fried vegetables as the base, then poach the sliced beef in chicken stock with added spices. Then the sliced beef is topped with chili peppers, and a ladle of scorching hot oil to give it a good sizzle. This beef dish actually has a wide range of flavors and is not limited to bland spiciness.
Use beef tenderloin for this dish and the result is amazing.
Subscribe for more awesome Chinese recipes:
#beeftenderloin #beefrecipe #chinesebeef
Ingredients:
Beef tenderloin
Rice wine
Soy sauce
Egg
Cornstarch
Indian lettuce (A choy)
Green onion
Winter bamboo shoots
Sichuan peppercorn
Chili pepper
Garlic
Chinese cooking wine
Bean sprouts
Ginger
Pixian county bean paste
Chicken stock
Soy sauce
Sugar
White pepper
Cornstarch
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How to Make Szechuan Beef - Hot and Spicy Sichuan Beef Recipe Easy and Quick!!!
How to Make Szechuan Beef - Hot and Spicy Sichuan Beef Recipe Easy and Quick!!!
Realtime video - just like a cookalong.
Szechuan beef is a real spice connoisseur's dish. As well as being hot, this dish has a real depth and subtlety of flavour, largely because of the szechuan or sichuan peppercorns used in the recipe. These are interesting because not only are they not actual peppercorns, they have a very unusual affect on your tastebuds. Watch the video to find out more.
The use of toban djan - a chilli, garlic paste is also really instrumental to the deliciousness of this dish.
If you want to check out these ingredients check out these links:
Szechuan/Sichuan peppercorns
Toban Djan
Szechuan Beef Recipe
250g/8oz sirloin steak or another cut of beef if desired
1/2 a white onion
1 bell pepper
3 medium sized mushrooms
1 tsp szechuan/sichuan peppercorns
2 tbsp light soy sauce
1 tbsp dark soy sauce
3 tbsp honey
1/2 tbsp sesame oil
1 tbsp rice wine vinegar
1 tbsp rice wine
1 tbsp toban djan
3 cloves of garlic, finely chopped
1 thumb sized chunk of ginger, finely chopped or minced
1/2 tsp of chinese 5 spice powder
A pinch of salt and pepper
1 tbsp of cornflour/starch in a little water for thickening
2 tbsl of cooking oil
A few dry chillies for extra heat (optional)
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:
( )
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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