SPICY SZECHUAN BEEF
Spicy Szechuan Beef. Tender steak sliced thin and coated in an amazing sweet and spicy Szechuan sauce!
Provided by Kelley Simmons
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Add the steak and the marinade ingredients to a large ziplock bag. Toss to coat and let the beef marinate for 15 minutes or while you are getting the sauce ingredients together.
- Meanwhile in a small bowl combine the sauce ingredients, set aside.
- When you are ready to cook heat 1 tablespoon oil in a large skillet over medium high heat.Add in beef (discard marinade). Sear beef for 2-3 on both sides. Just until the beef is browned on the outside. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. Add in bell pepper, ginger, and garlic, and sauté for 3-4 minutes or until the pepper is tender.
- Add the beef back to the pan along with the sauce. Simmer for 1-2 minutes or until the sauce is thickened.
- Serve immediately with green onions and sesame seeds for garnish, if desired
Nutrition Facts : Calories 393 kcal, Carbohydrate 15 g, Protein 25 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 91 mg, Sodium 725 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
CARAMELISED VIETNAMESE SHREDDED BEEF
Recipe video above. A very quick, very tasty way to use up leftover cooked beef used in things like broth (see notes to start from raw). Created to use up leftover brisket from making Vietnamese Pho. Cooked is tossed in a Vietnamese lemongrass marinade then pan fried until golden. It's INSANELY delicious!
Provided by Nagi
Categories Mains
Time 20m
Number Of Ingredients 13
Steps:
- Mix Marinade in a bowl.
- Add shredded beef and mix. Set aside 5 minutes.
- Heat oil in a large skillet over high heat. Add about half the beef and spread out in single layer.
- Leave undisturbed until golden (about 1 minute). Flip then cook the other side just briefly (about 30 seconds) just to heat and get a touch of golden, then remove.
- Repeat with remaining beef.
- Serve over rice, using either limes or Nuoc Cham as the sauce, and garnishes of choice (I used them all in the photos!)
SLOW-COOKER ASIAN BEEF
A classic American staple-pot roast-gets a flavor update from easy-to-find Asian ingredients. This sweet and savory shredded beef is perfect served over rice with a sprinkle of sesame seed and green onions.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 3 1/2- or 4-quart slow cooker with cooking spray. Add broth, brown sugar, soy sauce, chili garlic sauce and gingerroot to slow cooker; stir with whisk to combine. Stir in green onion whites. Reserve green onion greens for garnishing; cover and refrigerate until ready to use. Add roast to slow cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until very tender.
- Transfer roast to cutting board. Cool slightly; cut or shred, and return to mixture in slow cooker. Increase to High heat setting. In small bowl, beat cornstarch and cold water. Quickly stir into liquid mixture in slow cooker. Cover; cook 5 to 10 minutes or until thickened.
- Divide rice among 8 bowls. Divide shredded beef among bowls of rice. Top with reserved green onion greens, cilantro and sesame seed; serve with lime wedges.
Nutrition Facts : Calories 360, Carbohydrate 36 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 8 g, TransFat 1/2 g
CRISPY CHILLI BEEF WITH SWEET CHILLI SAUCE
Fried beef steak and fresh vegetables tossed in sweet chilli sauce. Better than takeout crispy chilli sweet beef recipe can be prepared in no time.
Provided by Khin
Categories Appetizer Main Course
Number Of Ingredients 18
Steps:
- Cut beef into thin strips. Marinate the beef strips with the all ingredients in the marinate list. Mix well and marinate for 15 mins.
- In a small bowl mix all the ingredients from the stir fry sauce list and set aside.
- Break one egg into the the marinated beef strips. Mix well.
- Coat the beef strips with corn/potato flour. Make sure all the beef strips are seperated. Toss the excess flour out before frying.
- Heat the oil into hight heat about 350 F. Add the coated beef and deep fry for 1-2 mins till crispy.
- Remove from oil and transfer to paper towel or cooling rack.
- Heat the wok/pan to medium high heat. Drizzle a tablespoon of oil, add the cut onions and stir for few seconds. Then add the pepper slices, stir well.
- Add the fried beef strips. Pour the sauce mix, add the spring onions and fresh chillies. Stir well to combine all ingredients with high heat for 1- 2 mins.
- Transfer to serving plate. Serve immediately!
- Match with hot steamed/cooked rice or stir fry noodle. Perfect as a savory snack too!
Nutrition Facts : ServingSize 484 g, Calories 798 kcal, Carbohydrate 105.68 g, Protein 37.56 g, Fat 26.75 g, Sugar 29.47 g, Fiber 3.1 g, SaturatedFat 7.466 g, TransFat 0.009 g, Cholesterol 381 mg, Sodium 1343 mg, UnsaturatedFat 15.874 g
ASIAN SHREDDED BEEF
Make and share this Asian Shredded Beef recipe from Food.com.
Provided by Sassy J
Categories Roast Beef
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Use a 6 slow cooker.
- Trim any visible fat from the meat, and plop it into your stoneware.
- Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey.
- Pour in the soy and hoisin sauces.
- Cover and cook on low for 8-9 hours, or until the meat shreds easily with a fork.
- Serve over cooked white rice.
Nutrition Facts : Calories 515.1, Fat 13.2, SaturatedFat 5.1, Cholesterol 200.2, Sodium 2074.5, Carbohydrate 32.6, Fiber 1, Sugar 26.9, Protein 69.2
CRISPY CHILLI BEEF
Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 15
Steps:
- Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
- Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
- Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
- Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
- Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
- Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
- Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.2 milligram of sodium
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