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.
The Crispiest, Tastiest Crispy Chilli Beef EVER!
Crispy chili beef is my favourite dish from the Chinese takeaway, so it has a lot to live up to. I'm going to show you how to get that lovely craggy exterior and even better, we don't need to use the deep fryer! Perfect crispy strips of beef in a tangy spicy sauce, mmmm soo good!
Free printable crispy chilli beef recipe on our site:
Ingredients:
• ¾ lb (360g) thin cut sirloin steaks - (approx 3 steaks) cut into thin strips*
• 1 small egg
• 4 tbsp cornflour (cornstarch)
• ¼ tsp salt
• ¼ tsp black pepper
• 1/8 tsp white pepper
• 4 ½ tbsp sunflower oil, divided
• 1 medium onion, sliced into thin strips
• 1 red chilli – finely sliced- discard the seeds if you don't like it too hot
• 1 tsp minced ginger
• 3 garlic cloves - peeled and minced
• 2 tbsp rice vinegar
• 3 tbsp dark soy sauce
• 2 tbsp tomato puree
• 6 tbsp caster (superfine) sugar
• 2 tbsp tomato ketchup
• 2 tbsp sweet chilli sauce
Process:
• Place the steak strips in a bowl and add the egg. Mix together to thoroughly coat the steak in the egg.
• Add the 4tbsp cornflour, ¼ tsp each of salt and pepper and 1/8 tsp of white pepper.
• Toss together to coat the steak. It will be a sticky mixture.
• Heat 3 tbsp of the oil in a large frying pan (skillet) or wok over a high heat until very hot.
• When the oil is hot, add the beef in a strip at a time and spread it out. You will probably need to work in 2 batches.
• Fry the steak until dark brown and crispy. Try not to move the meat around too much as this reduces the amount of crispiness you get. It generally takes about 5 or 6 minutes to crisp up the beef, with about 3 or 4 stirs during that time.
• Using a slotted spoon, remove the beef from the pan and place it in a bowl lined with kitchen roll to soak up excess fat.
• Add a further tablespoon of oil and repeat - cooking the second batch of beef and then placing in the bowl with the first batch.
• Once you’ve removed all the beef from the pan, Its time to make the crispy chilli beef sauce, add the remaining ½ tbsp of oil to the pan and turn the heat down to medium.
• Add in the sliced onion and cook for 2 minutes until slightly softened.
• Add in the finely chopped chilli, 1 tsp minced ginger and 3 minced cloves of garlic and cook whilst stirring for 30 seconds.
• Add the 2 tbsp rice vinegar, 3tbsp soy sauce, 2 tbsp tomato puree, 6 tbsp sugar, 2 tbsp tomato ketchup and the 2 tbsp sweet chilli sauce to the pan. Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little.
• Add the beef back in, give it a stir and heat through for 1-2 minutes – until the beef is hot.
• Serve with Egg fried rice, boiled rice or noodles.
#Fakeaway #CookingShow #Recipe
My Crispy Beef Stir Fry That Actually Stays Crispy
Ingredients -
Beef Marinade -
300g (10.5oz) - Rump or Scotch Fillet Steak, Thinly Sliced
1 Tbsp (20ml) - Low Sodium Soy Sauce
Ground White Pepper To Taste
3/4 tsp (3.5g) - Bi-Carb Soda (Bicarbonate of Soda)
1 Cup (100g) - Corn Flour, To Coat
Sweet Chilli Sauce -
2 Tbsp (40ml) - Low Sodium Soy Sauce
1/4 Cup (90g) - Sweet Chilli Sauce
1 1/2 Tbsp (30g) - Tomato Ketchup
1 Tbsp (20ml) - Rice Wine Vinegar
2 tsp (10ml) - Sesame Oil
2 - Garlic Cloves, Minced
Ground White Pepper To Taste
Vegetables -
1 Tbsp (20ml) - Peanut Oil
1 - Brown (Yellow) Onion, Thinly Sliced
1 - Red Bell Pepper (Capsicum), Thinly Sliced
3 - Large Spring Onions (Scallions), Thinly Sliced, Green Stem Used For Garnish
1 Tbsp (10g) - Sesame Seeds, Toasted
Method -
Place a pan over medium-high heat. Add the sesame seeds and toast for 1 1/2 -2 minutes or until lightly golden. Remove and place in a bowl.
Add the thinly sliced steak, soy sauce, pepper to taste, and bi-carb soda in a bowl. Mix well and set aside for 20 minutes.
In a separate bowl for the sauce, add the soy sauce, sweet chilli sauce, tomato sauce, rice wine vinegar, garlic and ground white pepper to taste. Mix well and set aside.
Pour the sunflower oil into a large pan, pot or wok and heat over high to 190.c - 375.f
Add the corn flour to a mixing bowl, and coat the beef all over in batches. Shake off any ex cess flour and fry in the hot oil for 2 -3 minutes or until crispy and golden. Remove, drain and repeat with the remaining batch.
Place a pan, pot or wok over high heat, add a splash of the frying oil, add in the brown (yellow) onion and bell pepper (capsicum), and stir fry for 3 minutes or until golden softened. Add in the root ends of the spring onion (scallion) and fry for a further 1 minute. Add the sauce mixture and crispy beef and toss until coated all over. Remove from stovetop.
Serve with rice, noodles or on its own. Garnish with the green stem spring onion (scallion), toasted sesame seeds and chilli. Dig in.
#shorts #stirfry #beefstirfry
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!
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