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
SPICY BEEF WITH FARFELLE
Make and share this Spicy Beef With Farfelle recipe from Food.com.
Provided by samsul h.
Categories Meat
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- 1. Heat the oil in a wok or large frying pan over high heat.
- 2. Add the ginger and chilli and cook for 2-3 minutes or until golden brown.Add the beef to the wok and cook,Add the chilli jam and cook for 1 minute. Add a little water and cook for 6-7 minutes or until the liquid is reduced.
- 3. Divide the Farfalle between bowls and top with the beef mixture, onion, extra chilli and sesame seeds and green onions.
Nutrition Facts : Calories 674.7, Fat 33.3, SaturatedFat 10.7, Cholesterol 88.8, Sodium 101.9, Carbohydrate 63.7, Fiber 2.5, Sugar 21, Protein 28.2
SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF
This is a great-tasting recipe that is easy to prepare ahead and takes minutes to actually cook it! Serve with rice and veggie side for a nice family dinner!
Provided by Ang
Categories World Cuisine Recipes Asian Chinese
Time 1h21m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
- Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 7.9 g, Cholesterol 25.4 mg, Fat 11.9 g, Fiber 1.2 g, Protein 15.4 g, SaturatedFat 3.1 g, Sodium 995.8 mg, Sugar 4 g
SPICY AND TINGLY BEEF
This recipe for a simple dish of mala beef comes from Jason Wang of Xi'an Famous Foods in New York, but as Wang puts it, "You can mala anything." Spicy chiles and tingly Sichuan peppercorns define mala, one of the many flavors of Sichuan cuisine, and though it can season beef, the same technique for a vivid, brilliant sauce can be applied to a big pile of sautéed mushrooms, or simmered tofu and sautéed greens. However you choose to make it, serve the dish over hot rice or simmered noodles and finish it with a little drizzle of Sichuan chile oil, if you've got it.
Provided by Tejal Rao
Categories dinner, meat, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the meat in a large pot and cover with cold water by about 2 inches; bring to a boil. Let boil for 3 minutes, then turn off the heat, drain the water and transfer the meat to a cutting board. When it's cool enough to handle, cut the meat into approximately 1-inch cubes.
- In the same pot, heat the vegetable oil over medium. Add the onion, scallions, ginger, garlic, star anise and dried red chiles, and sauté for about 30 seconds. Reduce heat slightly, and stir in Pixian sauce, letting it cook until the red oil rises. Add the beef, cooking wine, soy sauce and 2 cups water.
- Cover the pot and bring to a boil over high. Once the mixture is boiling, reduce heat to low so the liquid holds at a simmer, and cook for 30 minutes. Remove the lid and simmer for another 30 minutes, until meat is tender and the sauce is reduced. If the pan starts to dry out, exposing the meat, add a splash of water as needed.
- Once the meat is cooked, add the tomato, Sichuan peppercorn powder and chile powder, and stir to combine. Turn off the heat, and cover for about 5 minutes so the flavors can meld. Serve over warm rice or noodles, and finish with a drizzle of Sichuan chile crisp.
SPICY BEEF STEW WITH BEANS & PEPPERS
Just the thing to warm you up on a cold winter night
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 3h
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
- Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
- Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.
Nutrition Facts : Calories 400 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium
FARFELLE WITH SAUSAGE
I call this farfelle, I don't know why because the inspiration came from Kraft and was called pappardelle. Anyway, we love this no matter the name. It is fast and easy with things we always have on hand.
Provided by Ceezie
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 minute
- MEANWHILE, heat oil in large skillet on medium-high heat. Add sausage; cook on medium heat 5 min., stirring occasionally. Add onion; cook and stir 5 minute or until onions are translucent and sausage is lightly browned.
- DRAIN pasta mixture. Add to skillet along with broth, half-and-half or milk, roasted pickled peppers and oregano; cook and stir 3 to 5 minute or until sauce is slightly thickened. Top with shredded cheese; cook 1 to 2 minute or until cheese is melted. Sprinkle with Parmesan.
Nutrition Facts : Calories 520.3, Fat 33.8, SaturatedFat 13.8, Cholesterol 109.2, Sodium 553.3, Carbohydrate 33.2, Fiber 1.5, Sugar 2.6, Protein 20.8
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SPICY BEEF NOODLE SOUP - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (54)Total Time 3 hrs 45 minsCategory Noodles And PastaCalories 496 per serving
- You’ll need two large pots to make this recipe. Fill one large stock pot with 16 cups of cold water. Add the ginger, scallions, Shaoxing wine and beef chunks. Cover and bring to a boil. Immediately turn down the heat and simmer for 10 minutes. After that, turn off the heat and set aside.
- Heat the oil in another stock pot or large wok over medium low heat, and add the Sichuan peppercorns, garlic cloves, onion, star anise and bay leaves. Cook until the garlic cloves and onion chunks start to soften (about 5 - 10 minutes). Stir in the spicy bean paste. Then add the tomatoes and cook for two minutes. Finally, stir in the light soy sauce and sugar. Turn off the heat.
- Now, let’s scoop out the beef, ginger, and scallions from the 1st pot and transfer them to the 2nd pot. Then, pour in the stock through a fine mesh strainer. Place the pot over high heat, and add in the tangerine peel. Cover and bring the soup to a boil. Immediately turn the heat down to a simmer, and cook for 60-90 minutes.
- After simmering, turn off the heat, but keep the lid on, and let the pot sit on the stove (with the heat off) for another full hour to let the flavors meld together. Your soup base is done. Remember to bring the soup base to a boil again before serving. As an optional step, pick out the beef and strain the soup if you’d like to remove the spices and aromatics from the broth.
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