SZECHWAN CRISPY BEEF
Steps:
- Trim away fat from steak. Slice across the grain into 1/4-inch thick slices. Slice steak again across the grain for matchstick pieces of steak. Set aside.
- Add 2 tablespoons of oil to a hot wok or large skillet over high heat. Add carrots and stir-fry for 2 minutes. Remove carrots and set aside.
- Add enough oil to coat the bottom of the wok or skillet. Once hot, add beef strips and stir-fry for 8 to 10 minutes, or until beef is dark and crispy. Be careful as beef will splatter for the first 3 to 4 minutes while it loses its moisture.
- Remove beef from skillet and drain out all oil, except for 1 tablespoon, if desired. Add scallions and stir-fry for 30 seconds. Add carrots and beef back to skillet. Stir-fry for another 30 seconds. Add stir-fry sauce, sherry, and chili-garlic sauce. Stir-fry for another 30 to 60 seconds. Garnish with green scallions and serve hot.
SZECHUAN BEEF STIR-FRY
[DRAFT]
Provided by Food Network
Categories main-dish
Time 15m
Yield 4 Servings
Number Of Ingredients 8
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.
SZECHUAN BEEF
It is spicy! Serve with rice.
Provided by Anonymous
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.
- Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more, and serve.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 13.3 g, Cholesterol 44 mg, Fat 21.1 g, Fiber 3.6 g, Protein 17.9 g, SaturatedFat 5.4 g, Sodium 242.8 mg, Sugar 3.4 g
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
SZECHUAN SHREDDED BEEF
The trick to this is cutting the meat nice and thin while it is still a bit frozen. I like it hotter, I put an average amount of red peppers down in the recipe. If you like it mild, take them out.
Provided by PalatablePastime
Categories Vegetable
Time 23m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Cut partially frozen beef into thin slices, then julienne into a fine shred (cutting beef while part frozen keeps meat thinner); set aside.
- Mix bean paste, soy sauce, rice wine, sugar, and ginger; pour over beef in shallow dish or plastic bag, coating meat well.
- Marinate meat 2 hours.
- Cut celery, carrot, and green pepper into thin shreds; cut onion into thin slivers, and set aside.
- Heat 1 tbsp oil in wok and add dried chilies and minced garlic; cook until aromatic, then add vegetables.
- Stir-fry vegetables 2 minutes then remove from wok.
- Add 1-2 tbsp oil to wok, heat to high then add meat; stir-fry until meat is dark and slightly crispy at edges; keep meat pieces separated.
- Return vegetables to wok; mix well; stir in sesame oil.
- Serve with steamed rice.
SZECHUAN SHREDDED BEEF
Spicy and hot, this is one Chinese dish that belies the myth that you'll be hungry an hour after eating Chinese food. The meat can be marinated one hour or prepared ahead and left to marinate in the refrigerator, ready for a super-quick supper. Serve with plain rice.
Provided by Olha7397
Categories Meat
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Place meat in freezer until partly frozen to make it easy to slice.
- (Time will vary according to efficiency of your freezer but check at 30 minutes.).
- Cut meat across grain into 1/4 inch slices, then cut into 1/4 inch strips.
- Stir together soy sauce, sherry and vinegar; blend in cornstarch until smooth.
- Toss meat strips in mixture, coating well; let stand for 1 hour at room temperature or longer in refrigerator.
- Marinade should be completely absorbed by meat but if any remains, reserve and add to wok with sauce.
- Stir together jalapeno pepper, ginger root, garlic and five spice powder; set aside.
- SAUCE:.
- Stir all ingredients together and set aside.
- In wok or skillet, heat oil.
- Add beef strips and cook over high heat, tossing and stirring to separate, for 1 minute.
- Sprinkle with sugar and cook, tossing and stirring, for 1 minute longer.
- Lift pan from heat; add spice mixture and cook for 1 minute in heat of pan.
- Add sauce and any remaining marinade.
- Return to heat and cook, stirring, for about 3 minutes or until sauce is thickened.
Nutrition Facts : Calories 279, Fat 13.4, SaturatedFat 4.5, Cholesterol 78.5, Sodium 547.6, Carbohydrate 6.6, Fiber 0.2, Sugar 2.2, Protein 26.1
SZECHUAN BEEF STIR-FRY
Combine thin strips of sirloin steak and veggies for this Szechuan Beef Stir-Fry. This elegant Szechuan Beef Stir-Fry cooks quickly and deliciously.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 1 cup each
Number Of Ingredients 11
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.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
SZECHUAN STIR-FRIED BEEF
Make and share this Szechuan Stir-Fried Beef recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 29m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice steak into thin slices, cutting across grain.
- In a small bowl, stir next eight ingredients together until smooth.
- Heat oil in a hot wok or deep skillet.
- Add garlic and beef strips; stir-fry over high heat for 3-4 minutes or until cooked to the medium stage.
- Quickly stir in sauce, continue to stir until sauce has lightly thickened and is bubbly.
- Serve immediately over rice.
- Crisp snow peas make the perfect accompaniment.
SZECHUAN SHREDDED BEEF
This is a very good, tasty recipe that is easy to make. Freeze the beef for 1/2 hour before slicing to make it easier, or just shred the beef with your fingers. I approximated the preparation time to include cutting up the meat and vegetables.
Provided by Charmed
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place flank steak in bowl& stir in the soy sauce, sherry& ginger.
- Mix well& set aside.
- Heat oil on high heat in a wok& stir-fry the beef for 2 minutes, until no longer pink; remove, draining the oil back into the wok, and set aside.
- With the wok still hot, add the carrots and stir-fry for 30 seconds.
- Add the celery& pepper flakes and stir-fry another 30 seconds.
- Return the beef to the wok& stir-fry to heat through.
- Dissolve the cornstarch in the water and add to the wok, stir-frying until the sauce thickens.
- Serve immediately over rice, if desired.
Nutrition Facts : Calories 348.2, Fat 23.2, SaturatedFat 6.3, Cholesterol 46.5, Sodium 633.7, Carbohydrate 7.6, Fiber 2.3, Sugar 3.1, Protein 25.9
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