Delicious and tender Chinese Szechuan beef stir-fried makes your mouth water - better than takeout.
This super delicious and tender Chinese Szechuan beef stir-fried will make your mouth water and you won't be able to stop eating it. Even kids really like it and eat more rice with it and want to eat it every week. If you don't have an appetite, you should try this. It's flavorful and only slightly spicy, not really spicy. Even kids can eat it.
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For the recipe with tips:
MARINADE BEEF:
1 pound flank steak
1 teaspoon cornstarch
1 teaspoon Shaoxing wine, Sherry wine
1 teaspoon dark soy sauce
1 teaspoon sugar
STIR FRY:
2 tablespoons oil
2 cloves garlic, minced
1 teaspoon fresh ginger, shreds
2~5 small dried chile de arbol peppers or other dried chiles
4 stalks Chinese celery or celery, cut into 2-inch strips
1/3 medium carrots, shreds
1 teaspoon Szechuan peppercorns powder
Szechuan Sauce:
1 1/2 teaspoons soy sauce
2 teaspoons sugar
1 teaspoon Szechuan peppercorns powder
1/2 teaspoon cornstarch
1/2 bowl water
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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.
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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Mouthwatering Szechuan Beef • Sichuan Recipe • Taste Show
Although the name of the dish is often translated as “sliced beef poached in chili oil”, it has so much more. Recipe:
The chef uses stir fried vegetables as the base, then poach the sliced beef in chicken stock with added spices. Then the sliced beef is topped with chili peppers, and a ladle of scorching hot oil to give it a good sizzle. This beef dish actually has a wide range of flavors and is not limited to bland spiciness.
Use beef tenderloin for this dish and the result is amazing.
Subscribe for more awesome Chinese recipes:
#beeftenderloin #beefrecipe #chinesebeef
Ingredients:
Beef tenderloin
Rice wine
Soy sauce
Egg
Cornstarch
Indian lettuce (A choy)
Green onion
Winter bamboo shoots
Sichuan peppercorn
Chili pepper
Garlic
Chinese cooking wine
Bean sprouts
Ginger
Pixian county bean paste
Chicken stock
Soy sauce
Sugar
White pepper
Cornstarch
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Shuizhu niurou, or Shuizhu beef. Always a favorite, this Sichuan dish simmers marinated beef in a chili bean paste-based broth before topping it off with a heaping quantity of chili oil.
This traditional Sichuan recipe was taught to us by the Sichuan chefs at our buddy Adam's restaurant in Beijing. A special thanks to Adam for being a guest cook and narrator!
As always, the detailed written recipe's over here on /r/cooking:
And the recipe card for use in the kitchen's over here:
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, 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 ten 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!
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