How To make Szechuan Beef Stir Fry

The Easiest Homemade Mongolian Beef

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Where does Mongolian Beef come from? Nobody really knows at this point really but its beautifully sauced, and crisped beef makes it an all-time take-out classic that we all love. Well, hold on to your hats, brother we're about to take this to another level.

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Jet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Network

Jet shares his secrets for using a marinade to get super-tender meat and offers some tips on the best knife techniques for different foods as he makes this sweet and savory Mongolian beef dish!
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Mongolian Beef
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 2 hr 25 min (includes marinating time)
Active: 25 min
Yield: 4 to 6 servings

Ingredients

Beef:

1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) vegetable oil

Sauce:

3 tablespoons (45 milliliters) oyster sauce
3 tablespoons (45 milliliters) hoisin sauce
2 tablespoons (30 milliliters) soy sauce
1/2 tablespoon (4 grams) cornstarch
1/2 teaspoon (2.5 milliliters) white vinegar
1 teaspoon minced garlic
1-inch piece ginger, peeled and thinly sliced

Stir-Fry:

3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
1/2 red bell pepper, cut into large dice
1/2 green bell pepper, cut into large dice
1/2 medium onion, cut into large dice
3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
4 to 6 dried chiles

Directions

For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.

For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.

For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.

Transfer to a platter and garnish with the scallion greens.

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Jet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Network

The Only Beef Stir Fry You’ll Need! Amazingly Tender! Chinese Beef with Ginger & Spring Onion 姜葱牛肉

hi I love stir fried beef with ginger and scallion (spring onion)! The divine combination of ginger and tender beef is too irresistible - I need a plate of this now with a bowl of rice! *salivating* This is an easy stir-fry dish which I highly recommend anyone to remember the recipe by heart.

Refer to the ingredient list below or go to our website at for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Ingredients:
Serves 4

Marinating the beef
-----
280g chuck tender - sliced thinly against the grain
2 teaspoons of corn flour
1 tablespoon of cooking oil
0.5 teaspoon of baking soda
2 tablespoons of water
A few dashes of pepper

The rest of the ingredients
------
7 - 8 slices of young ginger
2 onions - sliced thinly
1 tablespoon of oyster sauce
2 tablespoon of dark soya sauce
2 tablespoons of light soya sauce (low sodium)
4 stalks of spring onion
1/2 cup of water
2 tablespoons of Chinese cooking wine (Shaoxing Huatiao Wine)
1 tablespoon of sesame oil

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:



And check out our Patreon if you'd like to support the project!



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

ABOUT US
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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!

Szechuan Beef Stir Fry Recipe

Here is the written instructions for this Szechuan beef recipe:

Beijing Beef (TENDER BEEF!)

#shorts #beef #beijingbeef #chinesefood #stirfry