How To Make Stir-Fried Cumin Beef 孜然牛肉 | Hunger Pangs
Hunger Pangs is a series about cooking great Chinese food at home, starring ATK's Kevin Pang and his father Jeffrey. In this episode, they make Stir-Fried Cumin Beef 孜然牛肉.
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Sichuan Poached Beef Recipe (Shui Zhu Niu Rou 水煮牛肉)
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This includes a very unique method to cook beef which makes the meat extra tender and juicy. It is a classic Sichuan-style food. If you like spicy food as well, give this a try soon.
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Ingredients for the beef marinade [Serves 3-4 people]
- 300 grams of beef slices
- 3/4 tsp of salt
- 1/4 tsp of baking soda [Amazon Link:
- Ginger garlic scallion water (2 cloves of garlic +2 slices of ginger + 3 pieces of the white part of spring onion+ 1/4 cup of water)
- 1 egg white
- Corn starch water (1 tbsp of water +1 tbsp of cornstarch)
Ingredients for the Dao Kou La Jiao [刀口辣椒]
- 2/3 cups of dry hot chilies [Amazon Link:
- 1 tbsp of Sichuan peppercorn [Amazon Link:
- 2 tbsp oil to stir fry
Ingredients for the vegetables to put on the bottom [底菜]
- 2/3 cup of carrot
- 2/3 cup of bean sprout
- 2/3 cup of shredded cabbage
- 2/3 cup of celery
- 1/2 tsp of salt or to taste
Ingredients for the spicy broth
- 3 tbsp of oil
- 4 slices of ginger
- 4 cloves of garlic, roughly minced
- 4 pieces of the white part of spring onion
- 2 tsp of Sichuan peppercorn
- 3 tbsp of Sichuan Dou Ban Jiang [Amazon Link:
- Few pieces of Chinese pickled chili, finely diced (optional)
- 1.5 tsp of chili flake (adjust the heat level to your own preference) [Amazon Link:
- 2.5 cups of water or beef stock
Ingredients to add at the end
- Dao Kou La Jiao [刀口辣椒]
- 2 tsp of toasted sesame seeds [Amazon Link:
- 3 tbsp of minced garlic
- 3 tbsp of hot oil to pour on the top
- Cilantro and scallion for garnish
MARINATING THE BEEF
- Slice 300 grams of beef in 3 mm thick pieces. Sirloin, Fillet or Tenderloin work the best for this recipe. Blade or Topside will also work as well.
- Make aromatic water: blend 2 cloves of garlic, 2 slices of ginger, 3 pieces of the white part of spring onion, and 1/4 cup of water into a puree. Let it go through a sieve to get rid of the solid part. Save the liquid.
- Marinade the beef with 3/4 tsp of salt, 1/4 tsp of baking soda, aromatic water, 1 egg white. Mix the beef within one direction until all the liquid is gone. Pour in some cornstarch water in batches (1 tbsp of water mixed with 1 tbsp of cornstarch). Keep messaging it for another 3 minutes until you can feel that the beef has a velvety texture. Cover it. Let it sit for 20 minutes.
MAKING THE DAO KOU LA JIAO刀口辣椒
- Add 2 tbsp of oil, 1 tbsp of Sichuan peppercorn, and 2/3 cup of dry hot chilies to the wok. Keep the flame on medium-low and stir this for a minute.
- Take the chilies and Sichuan peppercorns out. Leave the oil in the wok.
- Roughly chop the chilies and finely dice the Sichuan peppercorn. Set it aside.
PREPARE THE DI CAI [底菜].
- In the same wok, add in the carrot, the bean sprout, the shredded cabbage and, the celery. Toss them on high heat for a minute. Add some salt to taste. Put the veggies in the bottom of the bowl. Set that aside.
MAKING THE SPICY BROTH TO POACH THE BEEF
- Add more oil to the same wok. Add 4 slices of ginger, 4 pieces of the white part of spring onion, 4 cloves of garlic, roughly minced, 2 tsp of Sichuan peppercorn, 3 tbsp of Sichuan Dou ban Jiang, 1.5 tsp of chili flake, some diced Chinese pickled chilies. Stir everything on low heat for a minute or until everything is fragrant. Pour in 2.5 cups of beef stock or water.
- Bring it to a boil. Taste and adjust the saltiness. Turn the heat to low and let it simmer for another 5 minutes.
- Add in the marinated beef. Stir it gently. Turn the heat to maximum. Bring this to a full boil to make sure all the meat is cooked through. Turn off the heat. Pour this on top of the vegetable Di Cai that we made before.
- Sprinkle the Dao Kou la jiao on the top. Add 2 tsp of sesame seeds, some diced garlic. Heat up 3 tbsp of oil to smoking hot and pour it on the top. Top some cilantro and green onion for garnish. And you are ready to serve.
Sichuan 'Sauce Fried' Beef (川式酱烧牛肉)
Sauce frying! Or, I guess, sauce... 'simmering'? Sauce... 'cooking'? This's kind of a tough one to translate lol.
Whatever the translation, this is certainly a classic flavor profile - and while not unique to Sichuan, definitely is quite popular there. This beef dish is made with a certain Sichuan-style sweet bean paste, which we'll be swapping for a miso-based sub (for ease of international replication). That said, I'm a total idiot and forgot in the video that there *is* one place you can buy the Sichuan-style sweet bean paste online! That is, our friends over at Mala Market (...doh!):
(If you're using that, use one packet - it should be about 1-2 tbsp. For this ingredient, it will not combine with the oil as much as the miso does - just cook in the same way for 1-2 minutes and trust us. Then, use ~1/2 tbsp of cornstarch in the slurry instead of ~1 tbsp.)
Written recipe's over here on /r/cooking:
As always, huge thank you to Trevor James a.k.a. the Food Ranger for being super chill and letting us continue to use stuff from his videos for B-Roll. The bit re Beijing Duck (I'm uh... gunna stop saying 'Peking Duck' I think) is from this video. Lots of good stuff there:
And check out our Patreon if you'd like to support the project!
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Friday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shunde, 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 eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Chinese Spicy Sichuan Beef Stir Fry Recipe (Chinese Spicy Stir Fry Recipe)
Chinese Spicy Sichuan Beef Stir Fry Recipe (Chinese Spicy Stir Fry Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught 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 pick-up new Asian/Chinese recipes.
This is one of my favourite dish with tender beef and the heat from chilli & green peppercorn. Try it if you like spicy food!
Ingredients:
600g beef joint
3 tablespoons green peppercorn
2 whole star anise
1 cinnamon stick
1 onion
6 red chilli peppers
6 tablespoons soy sauce
6 cloves garlic
2cm ginger root
Small bunch fresh coriander
Salt to your taste
Method:
Place beef in a pan with 2 to 3 litres of water
Add star anise, cinnamon stick, 1 tablespoon green peppercorns and soy sauce
Boil for 1 and a half to 2 hours on medium heat until beef is tender
Remove from water onto a dish to rest
Slice garlic, ginger, chilli peppers and onion and roughly chop coriander
Slice beef thinly
Heat 2 tablespoons of oil in a wok
Add rest of the green peppercorn, garlic, ginger and beef and stir-fry for 5 minutes
Add soy sauce, chilli pepper and onion
Drizzle 1 tablespoon of sesame oil, salt to your taste and serve
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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:
( )
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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Simple Beef Stir Fry Recipe That Is Awesome • Taste Show
Masterchef John Zhang shares tips on how to make juicy and tender beef stir fry with savory black pepper sauce following step by step instruction. Recipe:
#BeefRecipes #wok #chineserecipes
Tips:
Slice Beef Against the Grain:
It’s not just the cut of meat that determines how tender it is, it’s also how you cut the meat. First, find the direction of the grain (which way the muscle fibers are aligned), then slice across the grain rather than parallel with it. By cutting against the grain, we want to cut through the fibers and shorten them, rather than cut in the same direction that they run.
Stir-fry over the biggest flame you can muster:
Another key! One of the essentials of Chinese-restaurant stir-frying is what they call “the taste of the wok.” This taste comes from high-heat contact between ingredients and metal.
Beef are marinated and pre-cooked before stir-frying:
This is another key element in a stir-fry! Most home cooks are surprised to realize that the proteins of Chinese-restaurant stir-fries are often pre-cooked before they go into the stir-fry! The most important form of pre-cooking beef is: frying in deep oil!
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