Szechuan Crispy Beef Recipe
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These little treats are so delicious that every time I think about it, my mouth is watering. I like to snack it when I am watching movies, with some cold drink. It is just such a relaxing thing to do.
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Ingredients For Cooking The Beef In The Water
- 1.5 pounds of beef (brisket, round, chuck will work well for this recipe)
- 2 tbsp of Chinese cooking wine
- Few slices of ginger
- 2 pieces of scallion
- Enough water to cook the beef
Ingredients For The Spice Mix
- 3 to 20 pieces of red dry chilies (depending on your preference) [Amazon Link:
- 2 pieces of bay leaves [Amazon Link:
- 1 star anise [Amazon Link:
- a small stick of cinnamon [Amazon Link:
- 1/4 tsp of fennel seeds [Amazon link:
- 1/2 tsp of white peppercorn [Amazon Link:
- 1 tbsp of Sichuan peppercorn [Amazon Link:
- 1/2 of black cardamom [Amazon Link:
- 1 tsp of cumin seed (grind half and leave the other half whole)
- 2 tbsp of sesame seeds [Amazon Link:
- 1 +1/2 tsp of salt (Sorry that in the video I said 1.5 tbsp, that was a mistake, please use 1.5 tsp in this recipe)
- 1.5 tsp of sugar (Sorry that in the video I said 1.5 tbsp, that was a mistake, please use 1.5 tsp in this recipe)
Ingredients To Season The Oil
- 1 cup of oil to deep fry the beef
- a bunch of scallions
- 6 slices of ginger
- half of a small size onion
- 5 cloves of garlic
Others
- 1/4 cup of water as needed
INSTRUCTION
- Cut the beef into a few big pieces.
- In a pot, add the following ingredients: 1 liter of water, the beef, 2 tbsp of Chinese cooking wine, few slices of ginger, 2 pieces of spring onion. Bring it to a boil. Use a sieve to skim all the blood crumbs. Turn the heat to low. Let it cook for 15 minutes.
- In a blender, add the following spices and blend into a fine powder: a bunch of hot dried chilies, 2 pieces of bay leaves, 1 star anise, a small stick of cinnamon, 1/4 tsp of fennel seeds, 1/2 tsp of white peppercorn, 1 tbsp of Sichuan peppercorn, 1/2 of a black cardamon, 1 tsp of cumin seeds (1 am only put in half of it, reserve the other half for later).
- Put it in a bowl, continue by adding 2 tbsp of sesame seeds, the other half of the cumin seed, 1.5 tsp of salt, 1.5 tsp of sugar. Mix well and set aside.
- Take out the beef out of the pot and rinse under running water. Slice into 1/8 of an inch thick pieces, then into strips.
- In a large wok, add in 1 cup of oil along with a bunch of green onion, 6 slices of ginger, a handful of onion slices, 5 cloves of garlic that I crushed it. Keep the flame on medium-low and fry them for about 5-6 minutes. Some of the aromatics should be slightly crusty and golden. Take them out and discard them.
- Heat the oil to 370 F. Add in the well-drained beef. Keep flipping them so each piece cooks evenly. We will fry them for 5-6 minute in total. The beef should be brown on the outside, kind of like beef jerky. Now you can turn off the heat. Take out the beef. Pour out most of the oil. You can reuse it, don’t need to waste that.
- Leave 1/4 cup of oil in the wok. Put the beef back in along with the spice mix. I will suggest you add it in batches so you can adjust the spicy level. I also pour in 1/4 cup of water. Because the salt and sugar, they don’t attach to oil. It is hard to get the sodium infused into the meat without the water. Stir everything for another 3 minutes until all the water is gone.You can take it out. By the way, because I add the salt directly into the spice mixture, so if you use half of the spice mix, you will need to adjust the saltiness a little bit.
- Now comes to the hardest part of this recipe. You have to let it sit in the fridge for 3 hours until it cools down. This dish taste better when it is cold. Sprinkle some spring onion on it before serving.
The Most Tender Juicy BEEF TAPA Recipe You'll EVER Need
This is the traditional version of beef tapa, this is very famous in the philippines where it is in every corner of almost every restaurant. it is usually paired with garlic fried rice and fried egg. The soy sauce provides the savory taste and paired with sugar, gives balance to the taste. Calamansi or the filipino lemon acts as a meat tenderizer as well as adding zing to the flavours.
As i learned this recipe, i was astonished on how easy it is to make and it quickly became my go to meals when i want some tender juicy savory beef.
BEEF TAPA RECIPE
Ingredients:
- 500 grams beef sirloin strips
- 4 Tablespoons (Tbsp) soy sauce
- 4 Tbsp brown sugar
- 2 Tbsp Calamansi juice or 12 pieces Calamansi/Philippine lemon (alternative is Lemon juice)
- 4 Tbsp olive oil
- 10 cloves of minced garlic
- Pepper
- 1 cup water (per 250 grams)
Dipping sauce:
- vinegar
- pinch of ground black pepper
- fresh chili
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Slow Cooker Beef Pot Roast Recipe - How to Make Flavorful Beef Pot Roast in the Slow Cooker
This is the best ever beef pot roast made in the slow cooker. The beef is packed with all the right flavors, seared and slow cooked in a delicious flavor packed sauce. This beef pot roast is a delicious comforting dish.
INGREDIENTS
5 to 6 lbs beef chuck roast ( i used 5.5 lbs)
Salt and pepper to your taste ( i used 2 Tbs salt and 1/2 Tbs pepper)
2 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
2 Tbs olive oil to saute veggies
1 large onion, cut up
3 stalks of celery
4 large carrots, cut up
6 cloves of garlic, minced
salt and pepper to season veggies
2 to 3 Tbs oil to sear meat
2 Tbs butter to make sauce
3 Tbs flour
1/2 cup red wine, or chicken broth
2 cups chicken broth
2 Tbs Worcestershire sauce
5 Tbs tomato paste
4 Tbs brown sugar
3 bay leaves
fresh thyme (i did not measure, but about 1 handful)
4 to 5 sprigs of rosemary
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Cantonese Braised Beef with Daikon Recipe
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Braised beef with Daikon Radish (萝卜炆牛腩) is a classic and popular dish in Cantonese cuisine. You can find it everywhere. In high-end restaurants, they served it as a centerpiece on the table. In fast food places, it is a popular take-out dish. It is so delicious that street food vendors even serve it as a snack. They give it to you in a paper cup. Oh, I used to get those all the time, miss it so much.
INGREDIENTS
To blanch the beef
2.5 lb (1.13 kg) of boneless beef stew meat
2-3 liters of water
1/4 cup of chinese cooking wine (Amazon link -
2 scallions
2 inches of ginger, sliced thinly
1/2 tbsp of sichuan peppercorn (Amazon Link -
To make the sauce
2 tbsp of Zhu hou paste (Amazon Link -
2 tbsp of hoisin sauce (Amazon Link - )
1.5 tbsp of peanut butter (Amazon Link -
1 tbsp of sichuan dou ban jiang (Amazon Link -
2 pieces of Fu ru AKA fermented bean curd (Amazon Link -
3 tbsp of sugar
To braise the beef
2 tbsp of cooking oil
6 cloves of garlic
2 inches of ginger, sliced thinly
1 pieces of star anise (Amazon Link -
2 pieces of bay leaves (Amazon Link -
1 of cinnamon stick (Amazon Link -
1 piece of aged tangerine peel (Product Link -
4 pieces of gan cao (甘草) (Amazon Link -
A small piece of dried galanga (Amazon Link -
A couple pieces of red dried chilies (Amazon Link -
4 tbsp of soy sauce (Amazon Link -
2 tsp of dark soy sauce (Amazon Link -
4-5 cups (1-1.25 liters) of water
1/2 tsp of salt or to taste
2 lbs (900 grams) of Chinese Daikon radish
Diced scallion as garnish
INSTRUCTIONS
Cut the beef into 1 inch cubed. You can use boneless beef rib, bone-in short ribs, shank, bottom Sirloin Flap, fatty brisket, oxtail, even beef tendon for this recipe.
Fill a big pot with water. Add the beef along with the Chinese cooking wine, scallions, ginger slices, and Sichuan peppercorns. Bring it to a boil then skim off all the scrum. Remove the beef from the pot and set it aside.
Combine all the sauce ingredients thoroughly and set it aside.
Add oil, garlic, ginger slices, star anise, bay leaves, cinnamon stick, orange peel, Gan Cao, dried Galangal, and red dried chilies to a heavy duty pot (preferably a clay pot, dutch oven, or cast iron pot). Stir over medium heat for a couple of minutes or until fragrant.
Add the sauce and sauteed for a few minutes to activate the flavor. Add the beef and continue to mix until every piece is well covered.
Add 4-5 cups of hot water and bring it to a boil. The amount of liquid should be able to cover the beef completely.
Add soy sauce to taste. Drizzle in some dark soy sauce for the color. Turn the heat to the lowest and let it simmer for 2 hours or until tender.
40 minutes before the beef is ready, double-peel the Daikon radish skin then cut it into big chunks. I found that the daikon radish in the USA is not as sweet as the ones that I had in China. It is more on the bitter side and it gives the soup an unbearable bitter after taste. The skin contains more bitter elements, so it is very important to double peel the skin.
Add the radish into a pot of boiling water and blanch for about 5 minutes to reduce the bitter taste. Transfer the radish into the clay pot. Give it a taste to adjust the flavor again because you want to be accurate after you added the daikon radish.
Continue to simmer for about 20 minutes. Serve with white rice or noodle.
6 EASY CHICKEN MARINADES | amazing chicken breast recipe + freezer friendly meal prep
Using a chicken marinade is one of the best ways to give your chicken breast recipe some big flavor and maximum juiciness. From a bright Greek lemon marinade, to punchy honey mustard, and everything in between - here's everything you need to know about making (and using) the best chicken marinades!
While I'm all for dry rubs for a savory top coat, chicken marinades have their own benefits. They're great for locking in your favorite flavors, tenderizing the meat, and keeping it ultra juicy as it cooks. That's especially important for when you're cooking up chicken breasts - because we all know how easily they can dry out.
In addition to chicken breasts, these marinades can be used for chicken thighs (my favorite), or even chicken drumsticks, depending on what type of meal prep you've got going for the week. So if you need some fresh dinner ideas (aka chicken recipes for dinner), watch the video and head to the blog post below for more sides and pairing options.
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► TIMESTAMPS:
00:00 Intro
00:38 How much chicken to marinate
00:48 How to make greek lemon chicken marinade
02:22 How to make cilantro lime chicken marinade
03:18 How to make honey mustard chicken marinade
04:15 How to make teriyaki chicken marinade
05:08 How to make fajita chicken marinade
05:51 How to make Italian chicken marinade
06:43 How to label Stasher Bags with markers for meal prep
07:59 How to bake (or grill) chicken after it's marinated
08:52 Store cooked chicken for easy meal prep
09:12 Taste test
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BEEF & VEGETABLE SAUCE WITH WHITE RICE RECIPE | LET’S MAKE DINNER IN UNDER 30 MINUTES
To order Sweet Adjeley Seasoning Please contact Hertage Distributors @ 9736224406 and they would ship it to you, anywhere in the USA Thank You ????✌????❤️
Ingredients:
To Season & Marinade Our Meat
Meat of your choice, I’m using Beef Chuck Round Steak
2tbsp - Ginger
1tbsp - Garlic
2tbsp - Cornstarch
2-4tbsp - Honey, depending on your taste
2tbsp - Oyster Sauce
4tbsp - Soy Sauce
1tbsp - Sesame Oil
Salt - tt
Vegetables Used
Bell peppers
2 - Carrots
4 - Scallions
1 - Large Red Onion
Ginger - About a thumb Size
2 - Garlic Cloves
1 - Habanero Pepper (Optional)
Cauliflower
Broccoli
All Purpose Seasoning - tt
Coconut Oil or oil of your choice
To Cook Rice
3cups - Jasmine Rice
3 1/2cups - Water
Onion
1tsp - Coconut Oil or oil of your choice
Salt - tt