How To make Szechuan Beef Stew

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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Chef Wang teach you: Sichuan style Beef stew, with white radish, a must-have dish in winter

Today's dish is White radish beef stew, this is not only a tasty dish, but also have further thoughts in it, both beef and white radish will warm your body, and eat this dish in a casserole make it even better. Make it a must-have dish on Chinese table during winter. Hope you enjoy today's dish.

Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on Youtube sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
Thumbs up if you like it!

Translated and rerecorded by Voiceman Jay

Taiwanese Beef Noodle Soup

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Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce | Serious Eats

Fuchsia introduces what is arguably Sichuan's most famous flavor, known as málà, or numbing and spicy, via a recipe for Boiled Beef in Fiery Sauce from her book, The Food of Sichuan. It features the enlivening combination of Sichuan peppercorns and dried red chili peppers that produce a wonderful tingling sensation. In the coming weeks, we'll release more videos showcasing some of the other flavor profiles she prepared in our test kitchen, so stay tuned—Sichuan cooking may start with málà, but it absolutely doesn't end there.

Full Story:

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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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Beef Noodle Soup: from Sichuan, to Taiwan, and back

Beef noodle soup! In this video we'll show you the Sichuan style, touch on the Taiwan style, and talk a bit about how that soup ended up circling back to the mainland.

0:00 - Introduction
0:24 - How Beef Noodle Soup got to Taiwan
1:28 - Why don't we cover Taiwan food?
2:02 - Taiwan Noodle Soup Journeys Back to the Mainland
3:02 - How to Make Sichuan-style Red Braised Beef
6:35 - Introduction to the Sichuan Noodle shop style
7:07 - Sichuan-style Component 1, Pork Stock
8:23 - Sichuan-style Component 2, Toasted Chili Oil
10:19 - Sichuan-style Component 3, Stewed Peas
11:47 - Sichuan-style Component 4, Fresh Alkaline Noodles
13:19 - Assembling the Sichuan Noodle shop Style
14:12 - The Instant Noodle Version
16:23 - The use of stock?

VIDEOS WE ENJOYED RE THE TAIWAN STYLE

Cate Food Travel had a fantastic video of a beef noodle soup shop in Taiwan:

Taiwan Duck (really cute channel) had a nice video if you were looking for more of a recipe video:

SICHUAN RED BRAISED BEEF

* Water, ~2L
* Aromatics for the poaching liquid: ginger (姜), ~2 inches, smashed; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ~1 tbsp; scallions, ~3, tied in a knot
* Beef brisket (牛腩), 700g
* Red Oil Chili Bean Paste, Pixian Doubanjiang (红油郫县豆瓣酱), 4 tbsp
* Oil to fry the bean paste, 6 tbsp
* Seasoning for the braise: soy sauce (生抽), 2 tbsp; dark soy sauce (老抽), 1 tsp; salt, 1 tsp
* Spices for the braise: Sichuan peppercorns (花椒), 1/2 tbsp; star anise (八角), 2; cloves (丁香), 6; dried sand ginger (沙姜), 8 psc; white cardamom (白蔻), 4; Tsaoko a.k.a. Chinese black cardamom (草果), 1

Process at 3:30. TL;DW: poach the beef for 5 minutes, then let it cool. Slice, then fry til browned. Fry the minced chili bean paste on low to stain the oil, and quickly fry the beef with it. Add the beef and red oil back to the pot together with the seasoning and spices. Simmer for 90 minutes.

NOODLE SHOP STYLE COMPONENT #1: PORK BONE STOCK

* Pork bones (猪骨), 350g (with some meat still attached)
* Aromatics for the stock: ginger (姜), ~1 inches, smashed; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ~1 tbsp; scallions, ~1, tied in a knot

Process at 7:16. TL;DW: Blanch the pork bones in water together with a slug of Shaoxing. Remove, then to a new pot of ~2.5L of water add the blanched pork together with the aromatics for the stock. Simmer covered for three hours.

NOODLE SHOP STYLE COMPONENT #2: TOASTED CHILI OIL

* Dried chilis, 50g (we used Sichuan erjingtiao, 二荆条)
* Oil, 150g (or 3/4 of a cup). We used Caiziyou (Chinese rapeseed oil), but you can also use Indian mustard seed oil or peanut oil
* Aromatics for the oil: Ginger, ~1 inch, smashed; Onion (洋葱), ~1/4 of an onion, sliced
* Spices for the oil (optional but recommended): Cinnamon (桂皮), ½ stick; Star Anise (八角), 1; Fennel Seed (小茴香), ¼ tsp

Process at 8:36. TL;DW: Slice, then toast the chilis until brittle. Shake over a strainer to get out some of the excess seeds, then pound into a coarse powder. Heat your oil up to smoke point, let it cool down a bit, then fry the aromatics until golden brown. Add the spices, fry for a minute, then strain. Heat the oil til it bubbles around some chopsticks (~150C), then add in the chili flakes and shut off the heat.

NOODLE SHOP STYLE COMPONENT #3: STEWED PEAS

* Yellow split peas (黄豌豆), preferably whole, 100g
* Baking soda (小苏打), 1/4 tsp - if using whole split peas

Process at 10:45

NOODLE SHOP STYLE COMPONENT #4: FRESH ALKALINE NOODLES

* AP Flour (中筋面粉), 200g
* Salt, 1/2 tsp
* Sodium carbonate (碱面) -or- kansui (枧水), 1/2 tsp
* Water, 90g

Process at 11:56.

NOODLE SHOP STYLE: ASSEMBLY

* Fresh noodles, 150g (or ~100g dried noodles)
* Seasoning per bowl: salt, 1/4 tsp; MSG (味精), 1/8 tsp; Sichuan peppercorn powder (花椒粉), 1/2 tsp; soy sauce (生抽), 1 tsp, toasted chili oil from above -or- Lao Gan Ma chili crisp (老干妈香辣脆油辣椒), 1 tbsp
* Baby bok choy, ~1, blanched
* Stock, enough to cover everything, ~350mL
* Braised beef, ~3 tbsp; braised beef liquid, ~2 tbsp
* Stewed peas, ~1 tbsp
* Sliced scallions, ~1 tbsp
* Chopped cilantro, ~ 1 tbsp

Process at 13:24

INSTANT NOODLE VERSION

* Dried noodles, 100g (or ~150g fresh noodles) - we used 公仔面
* Seasoning: chicken bouillon powder (鸡粉), 2 tsp; salt, 1/8 tsp; white pepper powder (白胡椒粉), 1/8 tsp, onion powder (洋葱粉), 1/16 tsp; garlic powder (大蒜粉), 1/16 tsp; cayenne pepper (辣椒面), 1/16 tsp; MSG (味精), 1/16 tsp
* Baby bok choy, ~1, blanched
* Carrot, ~1 inch knob, julienned and blanched
* Braised beef, ~3 tbsp; braised beef liquid, ~2 tbsp
* Fried egg, 1
* Sliced scallions, ~2 tbsp

Process at 15:50
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Footage of the hilarious instant noodle parody of Bite of China is here:


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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):