SPICY SICHUAN BEEF STIR-FRY
This beef and vegetable stir-fry takes its cues from dry fried Sichuan beef, which calls for browning strips of beef over high heat to ensure juicy, flavorful meat. Hot cherry peppers and spicy black bean sauce give this dish its fire, but you can use sweet black bean sauce for a mellower version. To get closer to the original dish, seek out Sichuan peppercorns.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
- Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
- Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
- Serve the stir-fry over rice. Top with celery leaves.
Nutrition Facts : Calories 480, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 1,810 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 30 grams, Sugar 4 grams
SPICY SICHUAN BEEF WITH MIXED VEGETABLES
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 10 minutes; drain on paper towels. Meanwhile, in a medium bowl, stir together the bean paste, tamari, vinegar, coconut sugar and five-spice powder. Set aside.
- In the same skillet, heat the remaining 1 tablespoon oil over high heat. Add the shishito peppers, jalapenos, celery, carrot, scallion and garlic and cook, stirring constantly, until lightly charred, about 1 minute. Stir in the beef and the bean paste mixture and cook for 1 minute more. Season with salt.
SZECHUAN NOODLES WITH SPICY BEEF SAUCE
Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!
Provided by Sharon123
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
- Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
- Combine cornstarch and beef broth, whisking until smooth.
- Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
- Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
- Stir in ground beef.
- Toss with hot cooked pasta, and sprinkle with sliced green onions.
- Yield: 4 servings.
SHANGHAI BEEF
This is actually one of my grandma's recipes. It is one of her newer ones (it's only about 20 years old). She doesn't cook that much anymore which is a pity because she is a great cook.
Provided by Ben Ross
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown beef in hot oil in a skillet for about 5 minutes.
- Add water chestnuts, capsicum, scallions, salt and pepper.
- Cook 2 minutes longer.
- Mix broth, water, soy sauce and cornstarch; stir into beef mixture.
- Cook and stir until mixture thickens and comes to a full boil.
- Stir in rice.
- Continue cooking the dish until the rice is soft.
- Remove from heat.
- Let the dish stand 5 minutes.
- Serve with parsley as a garnish.
SPICY SHANGHAI BEEF
An Asian inspired creation! :-) Its really good and the heat can be adjusted based on how much red pepper you use.
Provided by NrthTxsGuy in Dallas
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat wok to 375°F and then add oil (always heat wok first).
- Stir-fry garlic, ginger, red pepper, and onion until soft and translucent.
- Add beef and stir-fry until beef is light brown and lightly springy to touch (DO NOT drain fat from beef).
- In bowl combine 1/4 cup chicken broth, hoisin sauce, beef broth and soy sauce.
- Stir broth mixture into beef/onion mixture.
- Cover and reduce heat.
- Simmer for 10-15 minutes.
- Dissolve cornstarch in remaining 1/4 cup of chicken broth.
- Stir cornstarch mixture into wok.
- Cook until sauce thickens.
- Add bamboo shoots and water chestnuts.
- Toss freshly cooked pasta with sesame oil, serve meat mixture over top.
- Garnish with scallions, if desired.
SHANGHAI STYLE NOODLES WITH SPICY MEAT SAUCE
An easy dish with a wonderful complex flavor! This recipe was in the Houston Chronicle about 15 years ago. The ingredient list is long, but everything on the list is easily available.
Provided by m0m7772
Categories Spaghetti
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet or wok.
- Add garlic, ginger root, and pepper flakes and saute about 5 seconds.
- Add onions and stir fry until translucent, about 5 minutes.
- Stir in ground meat, breaking it up with a spoon or spatula.
- Cook until meat has lost pink color.
- Combine 1/2 cup chicken broth, hoisin sauce, soy sauce and sherry.
- Stir into meat mixture.
- Cover, reduce heat and simmer 10 minutes, stirring once or twice.
- Meanwhile, dissolve the cornstarch in the remaining 1/2 cup of chicken broth.
- Slowly stir into meat mixture and cook and stir until sauce thickens.
- In a big bowl, toss warm cooked vermicelli with sesame oil.
- Pour sauce over top and toss gently to combine.
- Sprinkle with sliced green onions.
PEPPERED BEEF WITH SHANGHAI NOODLES
This stir fry cooks up fast and easy once everything has been assembled. With Shanghai noodles, you get a one dish meal that stretches half a pound of sirloin into dinner for four.
Provided by Abby Girl
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Freeze sirloin steak for 30 minutes for easier cutting. Cut beef into thin strips.
- Combine marinade ingredients in bowl. Add beef and marinate for 20 minutes.
- Heat wok and add 2 T oil. Add shallot, garlic and ground pepper; stir for 10 seconds. Add beef with marinade and stir for one minute. Add bell peppers and bean sprouts; stir for an additional 2 minutes and set aside.
- Heat remaining 2 T oil over medium heat. Add noodles and stir constantly for one minute. Add sauce ingredients and cook for 2 minutes, stirring constantly. Add beef and bell pepper mixture; mix well. Stir fry until heated through. Season to taste with more pepper if desired.
- Serve immediately.
Nutrition Facts : Calories 358.2, Fat 26.8, SaturatedFat 6.9, Cholesterol 55.5, Sodium 710.9, Carbohydrate 11.6, Fiber 1.5, Sugar 3.3, Protein 18.6
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