Mouthwatering spicy beef, dry-fried • Sichuan Recipe • Taste Show
Beef stir fry that tastes like nothing else. Recipe:
#beefstirfry #stirfrybeef #chinesebeef
The spicy dry-fried beef is a perfect example of the dry-frying technique unique to Sichuan cuisine. The shredded beef is un-marinated, quickly stir fried in a wok to drive off the moisture and intensify the beef flavor. The shredded beef will be stir fried twice with aromatic spices to absorb more flavor. The end result is spicy and aromatic beef with crispy and chewy bites.
The key to this dish is to control the temperature when dry frying the beef, otherwise the shredded beef can be easily overcooked.
Subscribe for more awesome Chinese recipes:
More savory stir fry recipes:
Are you a foodie craving Chinese food? Look no further.
Here we have the best Chinese recipes, prepared by award-winning chefs to showcase authentic, traditional Chinese cooking.
Whether you want to know how to make Chinese dishes at home, or learn how to master cooking with a wok, we've got you covered.
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
-----------------------------------------------------------------------------------------
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 style shredded beef with vegetables | Sichuan shredded beef stir fry
This is a Szechuan style shredded beef stir fry with vegetables of sliced carrots and celery. Szechuan or Sichuan shredded beef stir fry is a popular dish among the Chinese for its spicy, sweet, salty and a slight numbing taste from Sichuan pepper. Unfortunately this dish rarely shows up in the menu of a Chinese restaurant in western countries. However, we can easily make this at home with some basic Chinese ingredients.
Website:
Detailed recipe instructions:
Check out my other related videos of a beef stir fry and a Sichuan chicken stir fry explaining the use of Szechuan peppercorn or Sichuan peppercorn
Watch this video on Szechuan peppercorn or Sichuan peppercorn to make a Sichuan chicken stir fry:
Watch this video using topside beef to make a lemongrass beef stir fry with vermicelli noodle salad:
Remember to subscribe if you are new to my YouTube channel.
beef stir fry with vegetables | beef stir fry | chinese beef | szechuan beef | szechuan shredded beef | sichuan shredded beef | shredded beef recipe | shredded beef szechuan style | shredded beef with vegetables | chinese beef stir fry with vegetables | beef with szechuan sauce | stir fry beef and vegetables | sichuan beef stir fry | szechuan peppercorn recipe | how to use sichuan pepper in cooking | how to use sichuan peppercorns in cooking | chilli bean sauce toban djan recipe
How to Make Szechuan Beef
learn How to Make Szechaun Beef
Szechuan Recipes:
Please like, share and subscribe if you would like to see new future recipes or support our channel.
#szechuan #sueandgambo
The Easiest Homemade Mongolian Beef
Thanks to Butcherbox for sponsoring this episode! Click here to get Bacon For Life!
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.
Get My Cookbook:
Additional Cookbook Options (other stores, international, etc.):
Recipe:
Carbon Steel Wok Pan:
Rice Cooker:
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------
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.
In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men. John 1:1-4 KJV
For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. John 3:16 KJV
And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst. John 6:35 KJV
That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved. Romans 10:9 KJV
It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life. John 6:63 KJV
The words:
➞
➞
WHAT IS THE GOSPEL & HOW TO BE SAVED:
OFFICIAL WEBSITE:
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!
Y4D SOCIAL MEDIA:
YOUTUBE:
FACEBOOK:
INSTAGRAM:
BLOG RECIPES:
PINTEREST:
Tobu - Sapphire by Tobu
Creative Commons - Attribution 3.0 Unported- CC BY 3.0
Music by Tobu
Music promoted by Audio Library
The viewer proceeds to use the techniques in this video at their own risk and does not hold the producer(s) or anyone associated with this video responsible for any damages, losses, or injuries. All content is provided on an as is basis and for general informational and entertainment purposes only. Please be safe and always use caution. For more information on terms of use, please visit
#MongolianBeef #ChineseFood #Yummies4Dummies