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 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
SZECHWAN MIXED VEGETABLES
Steps:
- Spray a large skillet with cooking spray, and add water. Add the carrots, celery, red bell peppers, yellow bell peppers, peanuts, garlic, and hot pepper flakes and saute until tender, but still crisp. Season, to taste, with salt and pepper.
SZECHUAN BEEF
Steps:
- Mix the sliced beef with soy sauce, cooking wine, and cornstarch and set aside. Heat the wok and 4 tablespoons of vegetable oil. Stir-fry the garlic and jalapeno pepper until fragrant, about 1 minute. Add the beef and the sauce ingredients and stir-fry over high heat just until the beef is no longer pink on the outside, about 2 to 3 minutes. Add the green onions during the last 1 minute of cooking.
SICHUAN-STYLE SPICY ORANGE BEEF
Sichuan Province of China is one of the largest province in China, and the home of most savory and spicy food in the world. The most famous Sichuan dish is probably Mapo Tofu, a bold, spicy, and distinctive tofu cuisine. The Sichuan cuisine is famous for its bold combination with Sichuan peppercorn, garlic, peanuts, sesame, ginger, and chili pepper, etc, together they have created more than thousands of delicious dish. But today we are not going to teach you a traditional, super-spicy Sichuan cuisine, but a mild, flavorful spicy orange beef. This special beef cuisine perfectly balance the spicy taste of chili pepper and the sweetness of the orange, making it a different choice for everyone who would like to enjoy the Sichuan style cuisine.
Provided by chang2301
Categories Meat
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Cut the carrot, chili pepper, garlic, and orange zests. Set aside.
- Add oil into the pot and heat the oil. Add pepper, garlic and orange zest into the pot and stir fry for 4 minutes.
- Add the carrot and beef and stir fry for about 2 minutes to brown the beef.
- Add the water, broth, soy sauce, honey, and orange liqueur. Give it a good stir.
- Bring to boil and turn the heat into low. Cook for a hour. (You can check the softness of the beef for yourself and decide the cooking time. If you would like to have a softer beef then you should cook for more than an hour.).
- Mix the potato starch and water in a small bowl and add the mixture into the pot for another stir.
- Serve with rice, bread, or noodle. You can also take it as a main dish.
- Enjoy!
Nutrition Facts : Calories 571.8, Fat 46.3, SaturatedFat 17.2, Cholesterol 54.7, Sodium 2872.5, Carbohydrate 30.2, Fiber 4, Sugar 21.1, Protein 12.2
SPICY SZECHUAN BEEF
This has been a favorite for years. Did not include marinating time in prep time. If you do not like too much spice, cut back on the cayenne pepper.
Provided by Vicki in CT
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine 4 tablespoons of soy sauce, 1 tablespoon sugar, 2 tablespoons oil, white pepper, and cornstarch to form marinade. Add beef and let stand 30 minutes, or longer.
- Combine 3 tablespoons soy sauce, 1 tablespoon sugar, hoisin sauce, and cayenne. Reserve.
- Heat remaining oil in skillet over high heat. Add beef and stir fry for 3 minutes.
- Meanwhile add vegetables to meat. Stir fry until just done, crisp tender.
- Add prepared sauce. Cook until heated through, about 30 seconds.
Nutrition Facts : Calories 347.6, Fat 20.9, SaturatedFat 4.5, Cholesterol 41.8, Sodium 2049.6, Carbohydrate 24.4, Fiber 2.7, Sugar 12.8, Protein 16.3
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SICHUAN BEEF, DRY-FRIED - THE WOKS OF LIFE
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4.8/5 (28)Total Time 25 minsCategory BeefCalories 250 per serving
- Heat the wok over high heat until it starts to smoke. Add 1 tablespoon oil, and coat the wok before adding the beef. Immediately spread the beef in a single layer. (This step will prevent the beef from sticking to your wok.) Brown the beef until the liquid cooks off and the meat is well-seared. This step should take about 2-3 minutes. Remove the beef from the wok, and set aside.
- Turn the heat down to low, and add 2 tablespoons of oil to the wok. Crisp the ginger, and add the spicy bean sauce. Cook for about a minute until the oil turns red, adjusting the heat as needed to avoid burning. Next, add the celery, carrot, and cooked beef. Turn the heat up to high, and stir to mix well. Immediately add the Shaoxing wine, sugar, light soy sauce, sesame oil, ground Sichuan peppercorn, chili flakes (optional), and the scallions.
- Stir quickly for about a minute and mix everything well. Transfer to a dish and serve with plenty of rice! You’ll need it.
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- In a medium bowl, toss together the beef, baking soda, and 1/4 cup water, and allow it to marinate for 1 hour. The baking soda will help to tenderize the beef. Then “wash” the beef under running water for 5 minutes, using a light to moderate stream of water so it flows out, but the beef stays in the bowl. After the beef has been rinsed, pour out the water, and marinate the beef with two teaspoons of cornstarch. Set aside.
- Heat 1 tablespoon of oil in your wok over high heat. Stir fry the bean sprouts for about 2 minutes, then add the Enoki mushrooms. Stir and mix everything well until the mushrooms have wilted. Turn off the heat, pick a large serving bowl with some depth, and spread the bean sprouts and Enoki mushrooms around the bottom of the bowl.
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