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.
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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:
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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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Sichuan Poached Beef Recipe (Shui Zhu Niu Rou 水煮牛肉)
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This includes a very unique method to cook beef which makes the meat extra tender and juicy. It is a classic Sichuan-style food. If you like spicy food as well, give this a try soon.
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Ingredients for the beef marinade [Serves 3-4 people]
- 300 grams of beef slices
- 3/4 tsp of salt
- 1/4 tsp of baking soda [Amazon Link:
- Ginger garlic scallion water (2 cloves of garlic +2 slices of ginger + 3 pieces of the white part of spring onion+ 1/4 cup of water)
- 1 egg white
- Corn starch water (1 tbsp of water +1 tbsp of cornstarch)
Ingredients for the Dao Kou La Jiao [刀口辣椒]
- 2/3 cups of dry hot chilies [Amazon Link:
- 1 tbsp of Sichuan peppercorn [Amazon Link:
- 2 tbsp oil to stir fry
Ingredients for the vegetables to put on the bottom [底菜]
- 2/3 cup of carrot
- 2/3 cup of bean sprout
- 2/3 cup of shredded cabbage
- 2/3 cup of celery
- 1/2 tsp of salt or to taste
Ingredients for the spicy broth
- 3 tbsp of oil
- 4 slices of ginger
- 4 cloves of garlic, roughly minced
- 4 pieces of the white part of spring onion
- 2 tsp of Sichuan peppercorn
- 3 tbsp of Sichuan Dou Ban Jiang [Amazon Link:
- Few pieces of Chinese pickled chili, finely diced (optional)
- 1.5 tsp of chili flake (adjust the heat level to your own preference) [Amazon Link:
- 2.5 cups of water or beef stock
Ingredients to add at the end
- Dao Kou La Jiao [刀口辣椒]
- 2 tsp of toasted sesame seeds [Amazon Link:
- 3 tbsp of minced garlic
- 3 tbsp of hot oil to pour on the top
- Cilantro and scallion for garnish
MARINATING THE BEEF
- Slice 300 grams of beef in 3 mm thick pieces. Sirloin, Fillet or Tenderloin work the best for this recipe. Blade or Topside will also work as well.
- Make aromatic water: blend 2 cloves of garlic, 2 slices of ginger, 3 pieces of the white part of spring onion, and 1/4 cup of water into a puree. Let it go through a sieve to get rid of the solid part. Save the liquid.
- Marinade the beef with 3/4 tsp of salt, 1/4 tsp of baking soda, aromatic water, 1 egg white. Mix the beef within one direction until all the liquid is gone. Pour in some cornstarch water in batches (1 tbsp of water mixed with 1 tbsp of cornstarch). Keep messaging it for another 3 minutes until you can feel that the beef has a velvety texture. Cover it. Let it sit for 20 minutes.
MAKING THE DAO KOU LA JIAO刀口辣椒
- Add 2 tbsp of oil, 1 tbsp of Sichuan peppercorn, and 2/3 cup of dry hot chilies to the wok. Keep the flame on medium-low and stir this for a minute.
- Take the chilies and Sichuan peppercorns out. Leave the oil in the wok.
- Roughly chop the chilies and finely dice the Sichuan peppercorn. Set it aside.
PREPARE THE DI CAI [底菜].
- In the same wok, add in the carrot, the bean sprout, the shredded cabbage and, the celery. Toss them on high heat for a minute. Add some salt to taste. Put the veggies in the bottom of the bowl. Set that aside.
MAKING THE SPICY BROTH TO POACH THE BEEF
- Add more oil to the same wok. Add 4 slices of ginger, 4 pieces of the white part of spring onion, 4 cloves of garlic, roughly minced, 2 tsp of Sichuan peppercorn, 3 tbsp of Sichuan Dou ban Jiang, 1.5 tsp of chili flake, some diced Chinese pickled chilies. Stir everything on low heat for a minute or until everything is fragrant. Pour in 2.5 cups of beef stock or water.
- Bring it to a boil. Taste and adjust the saltiness. Turn the heat to low and let it simmer for another 5 minutes.
- Add in the marinated beef. Stir it gently. Turn the heat to maximum. Bring this to a full boil to make sure all the meat is cooked through. Turn off the heat. Pour this on top of the vegetable Di Cai that we made before.
- Sprinkle the Dao Kou la jiao on the top. Add 2 tsp of sesame seeds, some diced garlic. Heat up 3 tbsp of oil to smoking hot and pour it on the top. Top some cilantro and green onion for garnish. And you are ready to serve.
The Only Beef Stir Fry You’ll Need! Amazingly Tender! Chinese Beef with Ginger & Spring Onion 姜葱牛肉
hi I love stir fried beef with ginger and scallion (spring onion)! The divine combination of ginger and tender beef is too irresistible - I need a plate of this now with a bowl of rice! *salivating* This is an easy stir-fry dish which I highly recommend anyone to remember the recipe by heart.
Refer to the ingredient list below or go to our website at for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 4
Marinating the beef
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280g chuck tender - sliced thinly against the grain
2 teaspoons of corn flour
1 tablespoon of cooking oil
0.5 teaspoon of baking soda
2 tablespoons of water
A few dashes of pepper
The rest of the ingredients
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7 - 8 slices of young ginger
2 onions - sliced thinly
1 tablespoon of oyster sauce
2 tablespoon of dark soya sauce
2 tablespoons of light soya sauce (low sodium)
4 stalks of spring onion
1/2 cup of water
2 tablespoons of Chinese cooking wine (Shaoxing Huatiao Wine)
1 tablespoon of sesame oil
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!
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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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
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The words:
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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!
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#MongolianBeef #ChineseFood #Yummies4Dummies