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
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.
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.
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Translated and rerecorded by Voiceman Jay
How to make SPICY SZECHUAN BEEF RECIPE | Chinese Take-out
Everyone loves a quick stir-fry mid week dish that tastes like a Chinese takeaway, then this dish is ideal... You can adjust your own spiciness by adding less or more chilli flakes. The ground szechuan peppercorns also give a background numbing heat without being too overpowering.
Ingredients:
450g beef steak
1 Tbsp Shaoxing wine
1 Tbsp light soy sauce
1 tsp sugar (not Tbsp, error in video)
Few dashes of ground white pepper
1-2 heaped Tbsps corn flour
3 cloves of garlic, chopped finely
3 shallots, quartered
1 yellow pepper, cut into strips
1 celery stalk, cut into strips & celery leaves
1 large tomato, quartered
1 spring onion, cut into 2cm strip
1 Tbsp ground szechuan peppercorns (feel free to add more for more numbing heat!)
1/2 tsp chilli flakes (add more if you prefer more heat!)
Drizzle of 1 tsp sesame oil
#szechuanbeef #beefdish #spicybeef #chineserecipes
If you like to see more videos of chinese take-out dishes, please give it ????and subscribe to my channel.
You can also follow me: for more recipes.
Szechuan Beef : In the Kitchen with Maile
A little spicy dish to enjoy! I love spicy food and this is a dish I enjoy eating. I hope you love this recipe.
Szechuan Beef Recipe
Ingredients:
2 tablespoons oil
8 oz beef, cut into thin strips
2 cloves garlic, minced
1/4 small green bell pepper, cut into long strips
1/4 small red bell pepper, cut into long trips
1-2 baby carrots, cut into matchstick strips
1/2 teaspoon chili oil (bottled chili oil), optional
2 stalks scallions, cut into 2-inch strips
Marinade:
1 teaspoon cornstarch
1/2 teaspoon Shaoxing wine (Chinese rice wine)
1 teaspoon dark soy sauce Sauce:
1/2 heaping tablespoon oyster sauce
1/2 tablespoon chili garlic sauce
1 1/2 teaspoons soy sauce
2 teaspoons sugar
2 tablespoons water
1/2 teaspoon chili oil
1/2 teaspoon sesame oil
Method:
Marinate the beef with all the ingredients in the Marinade, for 15 minutes. Combine all the ingredients in the Sauce, stir and mix well, set aside. Heat up a wok and add 1 tablespoon of oil. When the oil is fully heated, add the beef and do a few quick stirs, until the surface turns opaque and slightly charred. Transfer out and set aside. Clean the wok and add the remaining 1 tablespoon of oil. When the oil is fully heated, add the garlic and stir-fry until aromatic. Add all the peppers and carrots and stir a few times before adding the beef back into the wok. Add the Sauce and stir to combine well. Stir in the scallion and chili oil, dish out and serve immediately with steamed rice.
Enjoy and see you soon!
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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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