How To make Beef with Assorted Vegetables Szechuan
2/3 pound Beef flank steak
MARINADE:
1 teaspoon Dry sherry
1/2 teaspoon Ginger minced
1/3 teaspoon Sugar
2 tablespoons Oyster sauce
1 teaspoon Cornstarch
1/2 teaspoon Baking soda
:
SEASONING SAUCE----- 1/4 cup Chicken stock
1/4 cup -water
1 teaspoon Cornstarch
1/4 teaspoon Sugar
1/2 teaspoon Sesame oil
1 tablespoon Soy sauce
OTHER INGREDIENTS:
1/4 teaspoon Salt
2 Dried hot red peppers chopped
1 Carrot
2 cups Boiling water
1 cup Snow peas :
or sliced
beans 1 cup Vegetable oil
1 cup Fresh mushrooms -- sliced
Use a cleaver to slice beef across the grain and at an angle into thin stri ps; cut strips 2 inches long; combine marinade in a medium bowl; add beef stri ps mix well and let stand for 30 minutes. Mix seasoning sauce in a small bowl; mix well; set aside.
Add salt and carrot to water in a small saucepan; boil 15 minutes; add snow peas or green beans; cook 1 minute; remove from heat and cool vegetables in cold water; drain well; slice carrot into thin slices.
Heat oil in wok over medium heat for 1 minute; add marinated beef, sti r-frying until lightly browned; remove with slotted spoon, draining well over wok; set aside.
Remove oil from wok except 1/4 cup; heat over high heat for 30 seconds; add re d peppers; stir-fry 15 seconds; add mushrooms; stir-fry 3 minutes; add seaso ning sauce, cooked snow peas, carrots and cooked beef; stir-fry until sauce th ickens slightly. Serve hot.
Chuck in Pok Thursday 10:25 am 11/25 C.OZBURN on GEnie Formatted by Elaine Ra dis BGMB90B; December, 1993 Posted on Prodigy; November, 1993
How To make Beef with Assorted Vegetables Szechuan's Videos
Beef Stir Fry With Szechuan Pepper | Asian Bites
The Dumpling Sisters are back in the Scoff kitchen creating some authentic flavoured dishes for you. This week they show you how to make a delicious stir fry with Szechuan peppers. Full ingredients & method:
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Gordon Ramsay's Stir Fry Guide
Here's a quick guide to how to cook two deliciously simple stir fry recipes.
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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:
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
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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!
MONGOLIAN BEEF AT HOME BUT JUST LIKE YOUR FAVORITE CHINESE TAKEOUT! | SAM THE COOKING GUY
Thanks to Keeps for sponsoring this video! Head to to get 50% off your first Keeps order.
▪️We're showing you how to make the most amazing Mongolian Beef from the comfort of your home. Chinese take-out is great...but sometimes we all need a little 'homemade'!
00:00 Intro
00:42 Cutting steak
1:50 Coating steak
3:04 Making a stir fry sauce
3:38 Cooking steak
4:55 Cooking vegetables
5:30 Adding the sauce
5:45 Keeps Ad
6:48 Adding back the steak
7:10 Adding green onion
7:49 Plating
8:30 First Bite
8:43 Outro
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Vegetable stir fry – How to prepare in four easy steps (with in-depth explanation)
Vegetable stir-fry is a quick and easy Chinese dish.
Recipe: Please refer to the blog post: )
Ingredients A (vegetables)
100 g broccoli
100 g cauliflower
100 g carrot
100 g snow peas
100 g capsicums
Ingredients B (Seasonings)
1 teaspoon salt
3/4 teaspoon sugar
Dash ground white pepper
1 tablespoon oyster sauce
1/4 teaspoon cornflour
2 tablespoons water
1 tablespoon chopped garlic
1 tablespoon vegetable oil
Instructions
Prepping the vegetables
1. Cut the broccoli and cauliflower into florets.
2. Peel and cut the carrots into wedges.
3. Remove the stings of the snow peas.
4. Cut the capsicums into triangular pieces
5. Blanch the vegetables. Drained and set aside.
Stir-frying
1. Heat up the vegetable oil in the wok.
2. Saute the garlic until fragrant over low heat.
3. Add the salt, sugar, ground white pepper, oyster sauce, cornflour and water. Cook until the sauce becomes translucent.
4. Add the blanched vegetables. Stir-fried over high heat until it turns fragrant.
5. Dish out and serve.
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Spicy Szechuan Stir Fry
Learn how to make Sizzlin’ Spicy Szechuan Stir-Fry. It's quick and easy to make with beef, chicken, shrimp or tofu.
Here's the recipe:
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