Szechwan Crispy Beef Food

SZECHUAN BEEF

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.

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 CRISPY ORANGE BEEF

Steps:

• *THEORANGE: With vegetable peeler,cut zest from orange into long pieces.
• Cut pieces into thin strips.
• Dry slightly in microwave oven.
• Slice the orange for garnish.
• Steak should be frozen, but still pliable for easier slicing, slice in strips across the grain.
• Coat the meat completely with cornstarch and set aside.
• Combine dried orange peel in a small dish with hot pepper.
• Cut onion and combine in another small dish with water chestnuts.
• Mince garlic and green onion.
• SAUCE: Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.
• Put a metal strainer over a large saucepan in kitchen sink.
• Heat wok for two minutes over highest heat.
• Add oil and heat until it is very hot.
• Add beef, stir to break it up.
• Fry for 2 to 3 minutes, til the outside is crispy.
• Transfer to strainer in sink and pour oil and beef into it.
• Place empty wok back on high heat, add garlic and green onion.
• Add hot pepper and orange peel, Stir briefly.
• Add onion and water chestnuts and stir 30 seconds.
• Add sauce and stir well to coat.
• Let mixture boil until it thickens slightly.
• Add hot beef and then sesame oil.
• Put on serving plate and garnish plate with orange slices.
• Serve with rice.

SICHUAN BEEF

Steps:

• Gather the ingredients.
• Cut the beef julienne style, across the grain , into thin slices less than 1/4-inch thick and 2 1/2 to 3 inches long.
• Wash, peel, and julienne the carrots into thin strips about 1/8-inch thick and 2 1/2 to 3 inches long.
• Mince the ginger.
• Cut the scallion into lengths about 2 1/2 inches long, and then into thin shreds.
• In a small bowl, combine the bean sauce and chili paste or chili sauce. Set aside.
• Heat the wok on medium-high heat for at least 30 seconds. The wok is ready when you can feel the heat when holding the palm of your hand 2 to 3 inches above the wok's surface.
• Add 1 1/2 tablespoons oil to the heated wok by drizzling it down the sides. When the oil is hot, add the julienned carrots. Stir-fry for 2 minutes, stirring in the salt. (Do not brown the carrots.) Remove from the wok.
• Heat remaining 6 tablespoons of oil in the wok over medium-high to high heat. When the oil is hot, add the beef.
• Stir-fry for approximately 10 minutes, until the beef is crispy and dark brown and chewy (you will hear the beef sizzle as it dries out).
• Splash the beef with the rice wine or dry sherry during the later stages of cooking.
• Push the beef up to the sides and drain all but 2 tablespoons from the wok. Add the bean sauce and chili paste or sauce mixture, and stir-fry for a few seconds.
• Then add the ginger and scallions. Stir-fry for a few seconds, until aromatic, then return the carrots to the wok.
• Stir in the sugar and the roasted Szechuan peppercorns. Taste and adjust seasonings if desired.
• Serve hot and enjoy!

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.

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.

SPICY CRISPY BEEF

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
• Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
• In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
• Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.