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How To make Szechwan Beef Stir Fry
1 pound beef flank steak
2 teaspoons dark sesame oil
2 cloves garlic
crushed
1 tablespoon minced fresh ginger
1/4 teaspoon crushed red pepper
1 small red bell pepper :
cut into 1-inch
pieces 1 can whole baby corn (15 ounces) drained
1/4 pound pea pods :
julienned
MARINADE 2 tablespoons reduced-sodium soy sauce
2 teaspoons dark sesame oil
1 1/2 teaspoons sugar
1 teaspoon cornstarch
Cut beef steak lengthwise in half and then crosswise into 1/8-inch thick strips. In medium bowl, combine marinade ingredients; add beef, tossing to coat. In large skillet, heat 2 teaspoons sesame oil over medium-high heat until hot. Add garlic, ginger and crushed red pepper; cook 30 seconds. Add bell pepper and corn; stir-fry 1-1/2 minutes. Add pea pods; stir-fry 30 seconds. Remove vegetables. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Return vegetables and beef to skillet and heat through.
MAKES 4 SERVINGS
How To make Szechwan Beef Stir Fry's Videos
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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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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Whole30 Sichuan Beef Stir Fry | The Defined Dish
A delicious Whole30 and veggie-packed beef stir fry! For the full recipe:
Szechuan Beef Stir Fry
The nice lady at Hormel Foods, the parent company of House Of Tsang's, whose name is Ellen, sent me a case of Szechuan Stir Fry sauce to try out. It Rocks! Want some? Just give me a thumbs up and leave a comment, you could win some!
Aug 12, 2008: Szechuan Beef Stir-Fry
C2C-081208-beefStirFry