Sichuan Mala Beef
This one is a very popular Sichuan style Mala beef, it tastes similar to beef jerky. But it is not dried by roasting or air-frying, the water content is expelled by pan-frying or deep-frying. Since this Mala beef contains very little water, it can be kept for longer time, which make possibility of larger batches.
-----Ingredients--------
1500 g beef tenderloin or shank
Boil the beef
2 scallions
2 chunks ginger
1 tbsp. cooking wine
-----Spices------
50 g chili pepper I use a mix of long red ones and hotter small ones
2 star anise
1 inch Chinese cinnamon
2 tbsp. Sichuan peppercorn , a mixture of red and green
1 tbsp. white peppercorn
2 bay leaves
2 cloves
1 Amomum tsao-ko
1 small piece Tangerine Peel
1 tbsp. toasted sesame seeds
1-2 tbsp. toasted peanuts
----Season the beef-------
3 cups oil
2-4 tbsp. spice mix
1 tbsp. red chili powder , adding the color
1 tbsp. doubanjiang , adding the color and flavor
1 tsp. salt
1/2 tsp. sugar
1 tbsp. cooking wine
1 tbsp. light soy sauce
1 tbsp. toasted sesame seeds
Szechuan beef recipe ( Chinese cuisine ) - spicy black pepper beef - tasty and yummy food
Today I’ll show you, how to make Szechuan beef stir fry.
Tasty and yummy
Szechuan beef recipe - spicy black pepper beef
Ingredients :
500 gram beef( very good cut meat) ( tiny sliced )
1 red bell pepper ( Julienne cuts)
1 green bell pepper ( Julienne cuts)
2 Carrots ( Julienne cuts )
1 yellow onion ( sliced )
2 stalk green onions ( 1 cm cuts )
1 1/2 tbsp sliced garlic
1 1/2 tbsp minced ginger
1 tsp black pepper
1 tsp sea salt
2 tbsp salty soy sauce
2 tbsp ketchup
2 tbsp chili oil
2 tbsp toasted sesame oil
3 tbsp avocado oil or any oil with high smoke points
Instructions :
1. On the stove heat a wok or pan on high, add 2 tbsp oil then add meat, stir fry until no juice comes out or until change the color.
2. Add into the pan 1 tbsp oil then add sliced onion, stir fry for 2 minutes then add vegetables ( bell peppers and carrots ) stir well then add garlic and ginger and stir fry for another 2 minutes.
3. Add remaining ingredients ( salty soy sauce, ketchup, chili oil, green onions and sesame oil ) mix well and continue stir fry for 1 minute and done.
4. Ready to serve with hot steamed rice.
Note :
1 tsp = 1 teaspoon ( 5 ml )
1 tbsp = 1 tablespoon ( 15 ml )
Thank you for watching, please LIKE, COMMENT, SHARE and don’t forget to SUBSCRIBE and if you try my recipe please tag me on Facebook!
Tumis Szechuan beef
Bahan :
500 gram daging sapi (potongan daging yang sangat baik) (iris tipis dan kecil)
1 paprika merah (potongan Korek api )
1 paprika hijau (potongan Korek api )
2 Wortel (potongan Korek api )
1 bawang Bombay (diiris tipis )
2 tangkai daun bawang (potongan 1 cm)
1 1/2 sdm irisan bawang putih
1 1/2 sdm bawang jahe cincang
1 sdt lada hitam
1 sdt garam laut
2 sdm kecap asin
2 sdm saus tomat
2 sendok makan minyak cabai
2 sdm minyak wijen panggang
3 sendok makan minyak alpukat atau minyak apa pun dengan titik asap tinggi
Instruksi:
1. Di atas kompor panaskan wajan atau panci dalam api besar, tambahkan 2 sdm minyak lalu tambahkan daging, tumis sampai tidak ada jus yang keluar atau sampai berubah warna.
2. Tambahkan ke dalam wajan 1 sdm minyak kemudian tambahkan irisan bawang, tumis selama 2 menit lalu tambahkan sayuran (paprika dan wortel) aduk rata kemudian tambahkan bawang putih dan jahe dan tumis selama 2 menit lagi.
3. Tambahkan sisa bahan (kecap asin, saus tomat, minyak cabai, daun bawang dan minyak wijen) aduk rata dan terus tumis selama 1 menit dan selesai.
4. Siap di hidangkan dengan nasi panas.
Selamat mencoba dan jangan lupa di LIKE, COMMENT, SHARE dan SUBSCRIBE untuk video selanjutnya dan kalau sudah mencoba silahkan kan tag saya di Facebook terima kasih
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 - How to make in four easy steps (updated)
Growing up eating Cantonese food that is light and subtle, the bold and intense 'mala' flavor of Szechuan food makes me fall in love and win over my palates.
So I cook up the Szechuan beef stir fry 干煸牛肉, not to claim its authenticity with some trace of Cantonese influences. But that is what I like and to share my recipe here.
Recipe:
( )
Ingredients A (Marinade)
400g beef
2 tbsp cooking oil
1/2 tsp salt
Ingredients B (Stir-fry sauce)
1 tbsp vinegar
2 tbsp Shaoxing wine
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp chili oil
1.5 tbsp doubanjiang
2 tbsp sugar
1/2 tsp cornstarch (optional)
2 tbsp water
Ingredients C (Vegetables)
1 dried chili
1 tsp minced garlic
1 tsp minced ginger
70g (2.5 oz) bell pepper, strips
70g (2.5 oz) onion, diced
70g (2.5 oz) celery, strips
30g (1 oz) carrot, strips
Ingredients D (Garnish)
White sesame seeds
Instruction:
- Cut the beef into thin slices across the grain.
- Marinate the beef with salt and oil.
- Prepare the stir fry sauce by combining all the ingredients in B.
- Cut all the vegetables into strips in C.
- Dry fry the beef with some oil until both sides turn slightly brown.
- Saute the minced garlic and ginger until romantic, add the vegetables and stir-fried.
- Add stir fry sauce then return the beef into the pan. Combine.
- Dish up and garnished with white sesame seeds.
#SzechuanBeef #干煸牛肉 #SzechuanDryFryBeef #SzechuanBeefStirFry
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Website:
Szechuan Beef
This Szechuan beef recipe is not overly hot but has the perfect amount of kick to make the taste buds sing with a hint of warmth from the ginger in the marinade.
RECIPE AND INSTRUCTIONS HERE! -
Ingredients
1 1/2 pounds boneless sirloin steak fat trimmed and sliced to 1/4 inch
1 Tablespoon olive oil
1 cup Sante Fe chili pepper julienned. or other hot red pepper
1/2 cup carrots julienned
2 1/2 Tablespoons shallots sliced
1/2 teaspoon cornstarch
green onions sliced, optional as garnish
Marinade
1/2 cup soy sauce
2 teaspoons sesame oil
1 1/2 Tablespoons chili garlic sauce
1/2 teaspoon minced ginger
1 1/2 Tablespoons oyster sauce
1 teaspoon salt
Instructions
Slice steak thinly against the grain into 1/4 inch pieces.
Mix all marinade ingredients. Stir marinade and steak together, toss to coat well. Cover with plastic wrap or foil. Set aside to marinade at room temperature for 40 minutes.
Heat olive oil in deep skillet or wok over medium-high heat. Add meat and stir fry until just no longer pink, about 3-5 minutes. Do not overcook.
To the meat in the skillet, add peppers, carrots, and shallots. Cook for a 2-3 minutes, tossing with the meat constantly.
At this point the dish is already done, but to thicken the sauce follow the next step.
Drain off about 1/2 cup of the juice from the pan. If you don’t have enough, you can use beef broth the make up the difference. Place cornstarch in a small dish and dribble in a little of the reserved juice you just removed from the pan. Mix with cornstarch to form a paste then add that mixture back into the remaining juices. Add cornstarch mixture back to the skillet and cook for 2-3 minutes more.
Serve with rice or noodles.
Notes
Have all your ingredients ready to go before you begin stir frying the meat.
You can use flat iron, flank steak, or skirt steak instead of sirloin steak if desired. It's important to slice the beef thinly against the grain because if you do not, you will likely end up with chewy and tough beef strips.
Another tip is to slice the meat when it’s partially frozen as it’s much easier to slice through and gives you nice straight cuts.
Leftovers can be stores in an airtight container in the fridge for 3-4 days.
Szechuan Beef | How to make Szechuan Beef
This Szechuan beef is a spicy stir fry made with tender pieces of beef and colorful vegetables, all tossed in a sweet and savory sauce, this recipe will satisfy your Chinese food takeout cravings!
#szechuanbeef #chinesefood #beefrecipe #30minutemeal #easyrecipe
Ingredients:
1 pound flank steak beef
1 tsp. soy sauce
1 tsp. oyster sauce
1/2 tsp. white pepper
3 tbsp. cornstarch
3 cloves garlic minced
1 medium diced onion
2 tsp. Szechuan peppercorn
5-6 pcs. dried chili
diced green and red bell peppers
Homemade Szechuan sauce:
2 tbsp. oyster sauce
1 tbsp. dark soy sauce
2 tbsp. soy sauce
1 tbsp. brown sugar
2 tsp. cornstarch
1/2 cup beef broth
For the written recipe :