Szechuan Style Dry Fried Beef Food

SZECHUAN STYLE DRY FRIED BEEF

Steps:

• Cut beef into shreds and marinate with salt, sugar, white pepper and cooking wine. Mix well and set aside fro 10 minutes.
• Heat vegetable cooking oil in wok until hot (around 160 degree C) and then place the beef shreds in. Quickly move and pour the extra oil out when the shreds are well separated and dried well. This is extremely important to use a large amount of oil if you are using a iron wok. Oil can take the water away quickly.
• Place in garlic, ginger, pepper flakes and dried chili peppers and continue Sautee with a middle high fire. Place celery in. Mix well.
• Drizzle black vinegar along with the wok, then add sesame oil. Mix well and serve hot!!

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.

SICHUAN DRY-FRIED BEEF RECIPE

Steps:

• Combine remaining soy sauce, vinegar, wine, chili bean paste, and sugar in small bowl and whisk until sugar is dissolved.
• Pour out all but 1 tablespoon oil from wok and discard. Heat wok over high heat until smoking. Add carrots and celery and cook, stirring and tossing constantly until lightly charred, about 30 seconds. Add garlic and chiles and cook, stirring constantly until fragrant, about 15 seconds. Add beef and sauce and toss until well-coated, and sauce is slightly cooked down, about 30 seconds. Add half of Sichuan peppercorn and toss to combine. Transfer to platter and sprinkle with remaining Sichuan peppercorn. Serve immediately.

SZECHUAN BEEF

Steps:

• Cut beef into thin slices (I do this when slightly frozen for more ease).
• Mix soy sauce, chili sauce, sherry, cornstarch, ginger, and pepper flakes in a small bowl. Set aside.
• Heat 1 T. oil in a wok. Add garlic and onions, stir fry 1 minute.
• Remove to a bowl with a slotted spoon. Add remaining oil to wok.
• Add meat a 1/3 at a time, stir frying until it loses it's red color.
• Place in bowl with onions.
• Add chili mixture to wok, heat until bubbly hot. Stir in meat and onion mixtures, stirring until sauce coats meat and onions and is warmed through.
• Serve over rice.

SZECHUAN ORANGE BEEF (STIR-FRY)

Steps:

• In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
• Combine sauce ingredients; set aside.
• Heat wok over high heat, then add peanut oil (be careful of splattering).
• Remove beef from marinade and stir-fry until browned (3 minutes).
• Remove and let drain through a sieve.
• Pour most of the oil out of the wok, reserving about 2 teaspoons.
• Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
• Return the beef to the pan and add sauce.
• Stir-fry for 3 minutes, mixing well.
• Serve immediately.

SZECHUAN STIR-FRIED BEEF

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.

DRY-FRIED BEEF

Steps:

• Slice the carrots, celery, ginger, and flank steak into very thin matchstick-size pieces, 1 inch long.
• (Be patient. This takes a long time.) Slice the scallions lengthwise, and then cut them into 1 inch long pieces.
• Heat 2T of the oil in a wok, and flash-fry the carrots until they are limp.
• Do not brown them.
• Wipe the wok out, and repeat for the celery.
• Wipe the wok out again, add the remaining 2T oil and the palm sugar.
• When the oil is hot, and the sugar is bubbling, add the scallions and the flank steak.
• Stir-fry 3 minutes, then add the soy sauce, and continue to stir-fry until the liquid is reduced, about 5 minutes.
• Return the carrots and celery to the wok.
• Add ginger root.
• Turn the heat down very low, and continue cooking, stirring continuously, for 1/2 hour.
• The ingredients will lose most of their remaining liquid turn dark.
• In the traditional version of this dish, at this point the cooking is complete.
• Continue cooking and stirring, over extremely low flame, for another hour, until the ingredients become brittle and dark, like a pile of burnt sticks.
• Toss the remaining ingredients into the dish and serve with steamed rice.