Sichuan Spicy Boiled Beef, CiCi Li - Asian Home Cooking Recipes
I promise that you'll be able to cook Sichuan Boiled Beef at home just like a professional after watching this video!
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Szechuan Crispy Beef Recipe
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These little treats are so delicious that every time I think about it, my mouth is watering. I like to snack it when I am watching movies, with some cold drink. It is just such a relaxing thing to do.
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Ingredients For Cooking The Beef In The Water
- 1.5 pounds of beef (brisket, round, chuck will work well for this recipe)
- 2 tbsp of Chinese cooking wine
- Few slices of ginger
- 2 pieces of scallion
- Enough water to cook the beef
Ingredients For The Spice Mix
- 3 to 20 pieces of red dry chilies (depending on your preference) [Amazon Link:
- 2 pieces of bay leaves [Amazon Link:
- 1 star anise [Amazon Link:
- a small stick of cinnamon [Amazon Link:
- 1/4 tsp of fennel seeds [Amazon link:
- 1/2 tsp of white peppercorn [Amazon Link:
- 1 tbsp of Sichuan peppercorn [Amazon Link:
- 1/2 of black cardamom [Amazon Link:
- 1 tsp of cumin seed (grind half and leave the other half whole)
- 2 tbsp of sesame seeds [Amazon Link:
- 1 +1/2 tsp of salt (Sorry that in the video I said 1.5 tbsp, that was a mistake, please use 1.5 tsp in this recipe)
- 1.5 tsp of sugar (Sorry that in the video I said 1.5 tbsp, that was a mistake, please use 1.5 tsp in this recipe)
Ingredients To Season The Oil
- 1 cup of oil to deep fry the beef
- a bunch of scallions
- 6 slices of ginger
- half of a small size onion
- 5 cloves of garlic
Others
- 1/4 cup of water as needed
INSTRUCTION
- Cut the beef into a few big pieces.
- In a pot, add the following ingredients: 1 liter of water, the beef, 2 tbsp of Chinese cooking wine, few slices of ginger, 2 pieces of spring onion. Bring it to a boil. Use a sieve to skim all the blood crumbs. Turn the heat to low. Let it cook for 15 minutes.
- In a blender, add the following spices and blend into a fine powder: a bunch of hot dried chilies, 2 pieces of bay leaves, 1 star anise, a small stick of cinnamon, 1/4 tsp of fennel seeds, 1/2 tsp of white peppercorn, 1 tbsp of Sichuan peppercorn, 1/2 of a black cardamon, 1 tsp of cumin seeds (1 am only put in half of it, reserve the other half for later).
- Put it in a bowl, continue by adding 2 tbsp of sesame seeds, the other half of the cumin seed, 1.5 tsp of salt, 1.5 tsp of sugar. Mix well and set aside.
- Take out the beef out of the pot and rinse under running water. Slice into 1/8 of an inch thick pieces, then into strips.
- In a large wok, add in 1 cup of oil along with a bunch of green onion, 6 slices of ginger, a handful of onion slices, 5 cloves of garlic that I crushed it. Keep the flame on medium-low and fry them for about 5-6 minutes. Some of the aromatics should be slightly crusty and golden. Take them out and discard them.
- Heat the oil to 370 F. Add in the well-drained beef. Keep flipping them so each piece cooks evenly. We will fry them for 5-6 minute in total. The beef should be brown on the outside, kind of like beef jerky. Now you can turn off the heat. Take out the beef. Pour out most of the oil. You can reuse it, don’t need to waste that.
- Leave 1/4 cup of oil in the wok. Put the beef back in along with the spice mix. I will suggest you add it in batches so you can adjust the spicy level. I also pour in 1/4 cup of water. Because the salt and sugar, they don’t attach to oil. It is hard to get the sodium infused into the meat without the water. Stir everything for another 3 minutes until all the water is gone.You can take it out. By the way, because I add the salt directly into the spice mixture, so if you use half of the spice mix, you will need to adjust the saltiness a little bit.
- Now comes to the hardest part of this recipe. You have to let it sit in the fridge for 3 hours until it cools down. This dish taste better when it is cold. Sprinkle some spring onion on it before serving.
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 )
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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.
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Sichuan Boiled Beef Recipe| Shui Zhu Niu Rou
Hi Friends! If you like Sichuan food, you'll absolutely love this classic recipe - Boiled Beef (Shui Zhu Niu Rou)!!!! This is one of the most traditional and famous Sichuan dishes you could make. Knife Edge Chilies (Dao Kou La Jiao) is used to top the dish and followed with smoking hot oil! What a glamorous display! The spicy and numbing flavor is exactly what a Sichuan dish stands for!
I hope you give boiled beef recipe a try and I guarantee that you'll love it!! Cheers!!
试试这道超级厉害的水煮牛肉做法，包你喜欢????！
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Ingredients:
0.8 lb Beef Tenderloin or Eye Round
Salt for marinate (1/4 tsp)
Corn starch for marinate (1 tbsp)
Shaoxing wine (1 tbsp)
Sliced ginger
sliced scallion
1 egg white
Veggies and aromatics
1 handful beansprouts
1 baby napa cabbage
1/4 tsp salt
Knife edge chilies:
1 handful dry chili
2 tsp Sichuan peppercorn
Boiled Beef Soup:
1 piece Chopped ginger
3 cloves garlic chopped
1 tbsp cooking oil
1.5 tbsp Sichuan chili bean paste (Doubanjiang)
1 tsp chili powder
1.5 cup stock (or water)
5 tbsp Cooking oil
Garnish
green onion
cilantro
Want more delicious Sichuanese bites? Check out my other videos:
Ma La Tang Hot Pot:
Dan Dan Noodles:
Hui Guo Rou:
Authentic Mapo Tofu from Sichuan:
Sichuan Baby Taro Chicken Stew:
Sichuan Green Beans Stir Fry:
#boiledbeef #水煮牛肉 #sichuancooking #sichuancuisine
Easy Spicy Sichuan Beef I Chinese Restaurant Style Schezwan Beef Recipe
This Sichuan Beef is very tasty and easy to make , The smell of the crushed Sichuan Peppercorns in this recipe make it different from other Chinese Beef recipes, This dish is for all spicy food lovers
#Beef #SichuanBeef #SzechuanBeef
Ingredients
Beef
Ginger
Garlic
Spring Onion
Red Chilies
Peanuts
Shaoxing Wine
Dark Soya Sauce
Salt
Sugar
MSG (Ajinomoto)
Oil
Meat Tenderizer or Baking Soda
Sichuan Style Red Braised Beef 红烧牛肉
Even if you think that you’ve never tasted red braised beef or 红烧牛肉, you’ve probably have. This stew/soup/meat dish has got some familiar classic Chinese flavours.
There’s soy sauce, star anise, cloves, bay leaves, cassia bark, Chinese black cardamon, ginger, etc… But the things that makes this a Sichuan style red braised beef are the inclusion of Sichuan peppercorns and Pixian Doubanjiang or fermented broad bean chilli paste.
And if you think that all these spices, peppercorns and chilli paste will be over powering, then you would be mistaken. The combination of these aromatics creates a well-rounded, complex and deeply savoury stew. The natural beef flavours are somehow more distinct and enhanced.
It’s also a very easy dish to master at home. The hardest part of the whole process is gathering up all the spices. Really! Having this simmering on the stove will really heat up your house and your taste buds in the winter months ahead.
Get the full written recipe: