Spicy Chinese Beef Recipe 455 Food

HUNAN BEEF

Steps:

• In a medium bowl, combine the sliced flank steak with the baking soda, water and oyster sauce. Massage these ingredients into the beef until any liquid has been absorbed by the meat. Marinate for 30 minutes.
• Lightly dredge all of the beef slices in cornstarch. Set aside until ready to fry.
• Slice all the fresh peppers crosswise into thin slices on the diagonal. Set aside the dried red peppers. Do not break them open or chop unless you want a very spicy Hunan Beef!
• Stir the sugar into 2 tablespoons of hot water until dissolved. Add the Chinese black vinegar, soy sauce, and ground white pepper. Mix until well combined and set aside.
• Heat your wok over high heat until smoking. Spread ⅓ cup oil around the wok, and sear the beef in three batches on both sides until browned and slightly crispy on the outside. Be sure the wok and oil are hot each time you add a batch of beef.
• Drain the crispy beef by moving it up to the side of the wok. The oil will drain to the bottom and you can then transfer the beef to a sheet pan or plate. No need for paper towels or wire racks!
• After frying the beef, leave about 2 tablespoons of the oil in the wok, and remove any excess. If your wok got burned in the frying process, this is a good time to wash it. While you want the beef flavor from frying, you definitely don't want burned bits in the stir-fry if you got carried away with the heat during frying.
• Set the wok over medium heat. Add the sliced ginger and fry until caramelized, about 30 seconds.
• Next, add the shallots. Continue to fry for another 30 seconds, and add the fresh peppers (except for the red holland or fresno peppers). Turn the heat up to high and stir-fry for 1 minute to get a nice sear on the peppers.
• Clear a section on the bottom of the wok, and add the dried chili peppers. Let them toast in the oil for 20 seconds. (If you want your dish spicier, add the dried chili peppers earlier, along with the shallots.)
• Next, pour the Shaoxing wine around the perimeter of the wok. Add the sliced garlic, fermented black beans, and the red Holland or Fresno peppers. Stir-fry for another 30 to 60 seconds on high heat.
• Next, add the fried beef and pour over the pre-prepared sauce. Maintain the highest heat possible and stir-fry everything together for 20 seconds. Add the scallions. Continue to stir fry until most--if not all--of the sauce has evaporated.

YANG-YANG CRISPY BEEF

Steps:

• For the beef: Heat a wok over high heat and fill halfway up with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
• Place the beef strips in a large bowl and add 2 tablespoons cornstarch. Toss until the beef has absorbed the cornstarch. Add the remaining 1 tablespoon cornstarch right before frying and toss to coat.
• Fry the beef in 2 to 3 batches until golden, 4 to 5 minutes. Drain on paper towels and season with sea salt.
• For the sauce: Set another wok or saute pan over high heat and add the soy sauce, chili sauce and orange juice. Bring to a simmer and cook until it becomes thickened and coats the back of a spoon, 1 to 2 minutes. Toss the beef in the sauce to coat thoroughly.
• Serve over a bed of the shredded lettuce and sliced cucumber that has been sprinkled with rice vinegar. Then garnish with the scallions and orange zest.

SPICY CHINESE STIR FRY BEEF

Steps:

• Cut the beef in thin slices, place in a dish with the garlic and the 1/2 tablespoon of Dark Soya sauce and the 1/2 tablespoon of light soya sauce. mix well, cover and place in the fridge to marinade for half an hour.
• Cut up the vegetables of your choice, I use the vegetables I have mentioned, add the ginger and set aside.
• Place the light soya sauce, oyster sauce, sesame sauce and the hot bean sauce in the water, mix the corn flour with enough water to make a paste and add it to the water.
• Heat wok; add half of the oil and stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two. Add the liquid, stir until it thickens.
• Toss the vegetables back in and quickly stir.
• Serve with fried rice or noodles of your choice.

CHINESE COLD SPICED BEEF

Steps:

• Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and stir-fry about 30 seconds. Add beef shanks and brown briefly; stir-fry about 1 minute.
• Add rice wine, soy sauces, water, cinnamon, star anise, and Sichuan peppercorns. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Check and add liquid if needed.
• Stir in sugar. Simmer an additional 10 minutes or until beef is tender.
• Remove beef from wok. Cool; place in ziplock bag and refrigerate until chilled or freeze along with a little of the cooking liquid.
• To use after chilling: slice beef thinly; arrange attractively on a platter and garnish with cilantro, if desired.
• To use after freezing: thaw beef in refrigerator and drain off liquid. Continue as above.

CHINESE-STYLE BRAISED BEEF ONE-POT

Steps:

• Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
• Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
• Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
• Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.