How To make Szechuan Beef Stir Fry

Szechuan Beef Stir Fry

Beijing Beef (TENDER BEEF!)

#shorts #beef #beijingbeef #chinesefood #stirfry

Mongolian Beef Recipe | Yummier than P.F. Chang's Mongolian Beef | 蒙古牛肉 | Crispy Easy Mongolian Beef

How to make the Mongolian Beef that is Better Than Chinese Restaurant Takeout. I will share with you the Secrets to the Best Mongolian Beef!!!

For full recipe and language translation, visit and click on Select Language.

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Ingredients & Cooking Directions for Mongolian Beef

Kitchen Equipment used in this Video

Clear bowls:
Cookware:
Cutting Board:
Spoon:
Gloves:
Long Chopsticks:
Wooden Spoon:
Plates:

Estimated servings: 4

Sauce

3 tablespoons hoisin sauce-
1 tablespoon sweet soy glaze-
2 tablespoons brown sugar-
1 tablespoon soy sauce-
1 teaspoon white vinegar-
3 tablespoons water

Combine sauce ingredients in a bowl whisking together until sugar is dissolved. Set aside.

Fry Beef

1 ½ pounds flank steak, sliced 5 mm thin against grain
¼ teaspoon salt-
¼ teaspoon ground black pepper-
½ cup corn starch-
1 cup vegetable oil-

1. In a bowl add salt and pepper to cornstarch and whisk to combine.
2. Add beef slices to cornstarch to coat on all sides.
3. Turn your stove on high to heat the oil in your pan. The oil will be ready when you place a wooden utensil in the center of the pan and see bubbles around the utensil.
4. Working in batches, add in beef slices in an even layer to fry on the first side for about 2-3 minutes or until crispy and golden brown.
5. Flip the beef slices and cook on the other side and cook for about 1 minute or until golden brown.
6. Transfer the cooked beef to a plate lined with paper towels. Repeat this process with the rest of the beef slices.

Assemble

2 tablespoons vegetable oil-
2 teaspoons minced ginger
2 tablespoons chopped garlic
6 dried red chilies-
7 green onions cut into 2-inch strips
Steamed white rice-

1. Turn heat to high and add in oil. When oil gets hot add in dried ginger, garlic, and chilies stir frying until fragrant.
2. Add in the beef and stir to coat with chili and aromatics for about 30 seconds. Add in the sauce and stir fry to coat beef with sauce.
3. Then add in green onions and toss with beef. Transfer to plate and serve with steamed white rice. Serve immediately.

Enjoy!

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#MongolianBeef #ChineseFood #Yummies4Dummies

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!


MailesThaiBistro.com

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)

How to Make Szechuan Beef at Home!

The perfect fakeaway for the weekend! Tender beef in a spicy, smokey and sour Szechuan-style sauce.

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- How to Make Szechuan Beef at Home! | Flavour Fridays -

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