Szechuan Beef And Vegetables Food

SPICY SZECHUAN BEEF

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

REAL-DEAL SZECHUAN BEEF STIR FRY

Steps:

• Beat the egg in a medium sized bowl. Add the sliced beef, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.
• Combine everything for the sauce in a big bowl and mix well.
• When you're ready to cook, drain the extra liquid from the bowl of beef. Add the cornstarch. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.
• Heat oil in a large nonstick skillet (or a cast iron pan) over medium high heat until hot. Add the beef and spread into a single layer in the skillet. Separate the beef pieces with a pair of tongs or chopsticks.
• Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
• Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.
• Add the onion, pepper, and dried chili pepper. Cook and stir for 1 minute.
• Add the ginger and garlic. Stir a few times to release the fragrance.
• Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.
• Add back the beef pieces. Stir to coat beef with sauce.
• Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.
• Serve hot over steamed rice as a main dish.

SZECHUAN BEEF STIR-FRY

Steps:

• 1) Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain vegetables. Set aside. 2) Meanwhile cut beef steaks into 1/4-inch thick strips. 3) Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic. 4) Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts.

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 BEEF AND VEGETABLES

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in 12-inch nonstick skillet, brown ground beef until thoroughly cooked. Remove beef from skillet; drain.
• In same skillet, combine pea pods, frozen vegetables, water chestnuts and stir-fry sauce; mix well. Cover and cook on medium 7 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
• Return beef to skillet; mix well. Cook 2 to 4 minutes or until thoroughly heated, stirring occasionally.
• Serve over rice; sprinkle with peanuts.

SZECHUAN VEGETABLE STIR-FRY

Steps:

• Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
• In a wok or large saute pan, heat canola oil over high heat to almost smoking. While stirring constantly, 1 at a time, add in the peppers and onions, followed by the squash, zucchini, eggplant, garlic, ginger, sesame oil, and teriyaki sauce. Cook for about 2 minutes and then add in the remaining ingredients and seasonings, except for the snow peas. Cook about 2 minutes more. Stir in snow peas when done and remove from heat. Serve immediately garnished with kimchee, if desired.

SZECHUAN BEEF STIR-FRY

Steps:

• Cut steak crosswise into thin slices, then cut each slice into thin strips. Place meat in medium bowl. Add garlic and crushed pepper; mix lightly. Combine next 4 ingredients.
• Heat oil in large skillet on medium-high heat. Add meat, in batches; stir-fry 1 to 2 min. or just until meat strips are no longer pink in centers. Transfer to plate; set aside.
• Add carrots and celery to skillet; stir-fry 2 min. Return meat to skillet along with the dressing mixture; stir-fry 1 to 2 min. or until meat is done and sauce is slightly thickened. Stir in onions.