How To make Sichuan Beef Bundles
1 tb Red New Mex chile; crushed
2 tb Soy sauce
1 tb Hot bean sauce*
2 ts Fresh ginger; minced
2 ts Sugar
1 ts Rice wine or dry sherry
1 lb Beef sirloin; 1" strips
4 Lg carrots; 3" strips
4 Celery stalks; 3" strips
1/2 lb Green beans; 3" pieces
2 tb Sesame seeds
Combine the chile, soy sauce, hot bean sauce, ginger, sugar, and sherry. Marinate the meat for four hours in the mixture. Cook the vegetables in boiling salted water until tender but still slightly crispy. Drain. Combine a couple of carrot, celery, and green bean pieces together and wrap with a piece of the meat. Thread the meat bundles and on two parrallel skewers and grill until the meat is medium rare, about 3 to 4 minutes on each side. Brush the meat with the sauce, garnish with the sesame seeds and serve. * Hot Bean Sauce available in Asian markets.
How To make Sichuan Beef Bundles's Videos
Thai Lettuce Wraps
Thai Lettuce Wraps is one of those meals that will make you forget you're eating healthy! A traditional Thai dish called Larb Gai, they're quick to make and full of fresh flavours from herbs and lime, plus a nice hit of chilli. Use chicken mince or pork mince, bundle it up in lettuce or serve it over rice!
Lao Beef Stew (Or Lahm)
Ingredients:
1. 1 Pack beef jerky
2. 1 Pack cow skin (cook separately until tender)
3. 2 Stalks lemongrass
4. 4 Pieces of medium size shallots
5. Hot chili pepper to your taste
6. 5 to 6 Slices galanga
7. 1/2 Cup sticky rice soaked overnight. Blended it with equal amount of water for 1 minute.
8. 1 Pack white mushroom
9. 1 1/2 Cup black fungus
10. 1 Bunch long beans
11. 2 to 3 Cups cut Thai eggplants
12. A few pieces of squash tips
13. Pork rinds optional
14. 1 Bunch of culantro
15. 2 Bunches of dills
16. 2 Bundles green onions
Cooking in the pot:
1. 11 Cups water bring to boil
2. 2 Teaspoon salt
3. 2 Teaspoon chicken powder
4. 2 Teaspoon Pantai Fish Sauce (padek)
4. 1 Teaspoon ground sichuan peppercorn
5. 1 Teaspoon Lucky fish sauce
Spicy Taiwanese Beef Noodle Soup 红烧牛肉麺 - Simple Asian Comfort Food
It's the middle of summer here in the Bay Area, so what better time to make a warm comforting bowl of soup? All jokes aside, it does get pretty darn cold, foggy, and windy here even in mid July so it only makes sense to sit down to a hearty bowl of beef stew. This isn't your typical, all-American beef stew but rather a spicy aromatic experience for the senses. The star anise warms your soul while the spicy kick from fermented chili bean sauce and jalapenos (or Szechuan peppercorns if you can find them) opens up your palate to the wonderful tastes and smells. The beef is also stewed down until fork tender, while the addition of a handful of noodles and veggies makes it a complete meal for anytime you're craving good old fashioned Asian comfort food.
2 tablespoons neutral flavored oil
2 lb. beef shank, trimmed and cut into 1 inch pieces
6 garlic cloves, smashed and peeled
4 inch knob of ginger, peeled and sliced into coins
6 scallions, roughly chopped the white half and thinly slice the green half for garnish
2 jalapenos (or 1 tablespoon Szechuan peppercorns), seeded and roughly chopped
3 star anise buds
3 tablespoons chili bean sauce
2 tablespoons tomato paste
4-1/2 cups of water
Noodles of your choice (i.e. Chinese egg noodles or wonton noodles found at Asian supermarkets)
Vegetables of your choice (I used baby bok choy)
Add oil to a large stockpot placed over medium high heat. Once the oil is hot and shimmering, add garlic, ginger, scallion whites, and jalapenos. Cook for 3 minutes or until fragrant. Add star anise and cook for an additional 30 seconds. If using Szechuan peppercorns then add it with the star anise. Stir in chili bean sauce and tomato paste. Cook for an additional 1 minute then add water. Cover and increase heat to high. Once the mixture is at a rolling boil, add prepared beef in a single layer. Cover and reduce heat to medium low. Gently simmer for ~1-1/2 to 2 hours or until meat is fork tender. Turn off the heat, remove beef chunks, and strain the broth to remove the rest of the aromatics. Skim fat as desired. Pour broth back into pot and add beef. In the meantime, you should have a large pot with boiling hot water to cook the noodles and vegetables. Cook noodles based on the package instructions and blanch vegetables until bright green and tender. Ladle soup into bowls filled with noodles and vegetables. Serve piping hot and enjoy!
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Processing method of spicy beef jerky
CHINESE GREEN BEANS WITH GROUND BEEF RECIPE
Recipe:
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Twice Cooked Pork 回鍋肉 | Street To Kitchen Asia with Yu Tsai
Like its name, this dish requires two cooking processes. First boil the pork belly then cook it again by stir frying to intensify flavors. I love this dish prepared in Sichuan style. Anything with Sichuan means spicy. So be ready for it. It is perfect for the winter to warm up your stomach with a bowl of porridge for breakfast or over rice for lunch and dinner. Non-spicy versions of Broad Bean Sauces are available at your local Chinese supermarkets.
- YU TSAI
by YU TSAI
SERVES 4
PREP TIME 30 MIN
COOKS IN 15 MIN
DIFFICULTY MEDIUM
Ingredients:
1 lb (450g) pork belly
1 teaspoon cooking oil
2 stalks scallions
5 cloves garlic
2 thumbs ginger
8 to 10 red Sichuan peppercorns
1 1/2 bunches Chinese chives cut into 3 inch pieces
1 sweet onion cut up in large pieces
6 large red chili peppers (deseeded)
6 large green chili peppers (deseeded)
1 1/2 tablespoons Sichuan style Broad Bean Sauce, Dou Ban Jiang (use less for less spicy) non Sichuan style available
3 teaspoons fermented black beans
2 teaspoons light soy sauce
1 bundle scallions
Instructions:
1. Place the whole pork belly in a soup pot. Fill with water just enough to cover the whole pork. Turn on high heat and boil for 30 minutes with two stalks of scallions.
2. Transfer pork to dry and cool down. Cut into thick slices and set aside.
3. Cut open red and green peppers and remove the seeds. Slice them into strips.
4. Add oil into a hot wok. With medium high heat, stir fry pork belly for 2 minutes until lightly brown on both sides.
5. Remove pork belly from wok.
6. In the same wok with medium heat, fragrant ginger, garlic, scallions and sweet onion.
7. Add Dou Ban Jiang and fermented black beans and toss for 45 seconds.
8. Add pork belly and stir fry with the sauces to evenly coat.
9. Add red and green pepper strips. Toss for 1 minute.
10. Add Chinese chives and light soy sauce, cook for 1 minute. Toss to combine and remove from wok to prevent overcooking the Chinese chives.
Serve over steamed rice and enjoy.
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