CHINESE SZECHUAN BEEF RECIPES

Name: Szechuan Beef
Prep time: 25 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 lb. sirloin steak, sliced very thinly against the grain; 2 tbsp. Chinese black vinegar; 1/4 c. low-sodium soy sauce; 1 tbsp. toasted sesame oil; 1 tsp. granulated sugar; 2 cloves garlic, grated; 2 tsp. freshly grated ginger; 1/4 tsp. freshly ground black pepper; 1/2 tsp. ground Szechuan peppercorn; 3 tbsp. corn starch; 3 tbsp. peanut oil, divided; 1 tbsp. fermented chili bean paste (doubanjiang); 6 to 12 dried red chilis; 1 tbsp. whole Szechuan peppercorns; 2 cloves garlic, minced; 3 green onions, thinly sliced, plus more for serving; 2 tbsp. red chili oil; 2 red bell peppers, thinly sliced; 2 small carrots, thinly sliced; 1/2 c. low-sodium broth or water; 1 tbsp. hoisin sauce; 1 tbsp. sambal oelek; 1 tsp. toasted sesame oil; 1 tsp. Chinese black vinegar; Sesame seeds, for garnish

BEST SZECHUAN BEEF RECIPE - HOW TO MAKE SZECHUAN BEEF

Best Szechuan Beef Recipe - How To Make Szechuan Beef image

Get ready to break a little sweat with this Szechuan Beef: a hefty amount of chili and spice, tamed by sweet red bell peppers and carrots, and perfect for dinner.

Provided by June Xie

Categories dairy-free weeknight meals dinner main dish meat

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 lb. sirloin steak, sliced very thinly against the grain
2 tbsp. Chinese black vinegar
1/4 c. low-sodium soy sauce
1 tbsp. toasted sesame oil
1 tsp. granulated sugar
2 cloves garlic, grated
2 tsp. freshly grated ginger
1/4 tsp. freshly ground black pepper
1/2 tsp. ground Szechuan peppercorn
3 tbsp. corn starch
3 tbsp. peanut oil, divided
1 tbsp. fermented chili bean paste (doubanjiang)
6 to 12 dried red chilis
1 tbsp. whole Szechuan peppercorns
2 cloves garlic, minced
3 green onions, thinly sliced, plus more for serving
2 tbsp. red chili oil
2 red bell peppers, thinly sliced
2 small carrots, thinly sliced
1/2 c. low-sodium broth or water
1 tbsp. hoisin sauce
1 tbsp. sambal oelek
1 tsp. toasted sesame oil
1 tsp. Chinese black vinegar
Sesame seeds, for garnish

Steps:

In a medium bowl, whisk together marinade ingredients except for steak until fully combined. Reserve half the marinade and set aside. Add steak to medium bowl and toss in the remaining marinade until evenly coated. Let marinate for 30 minutes, then drain and pat dry with a paper towel. In a large bowl, toss together cornstarch and marinated beef, shaking off any excess cornstarch before frying. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add steak in a single layer, working in 3 separate batches if needed, and cook until seared, 1 to 2 minutes per side. Remove steak and set aside. Return skillet to medium heat. Heat remaining 1 tablespoon oil, then add bean paste, dried chilis, peppercorns, garlic, green onion, and a pinch salt. Stir and cook until fragrant, 1 to 2 minutes. Add in chili oil and vegetables and cook, stirring occasionally, until slightly softened, about 4 minutes. Add in broth and let cook, stirring occasionally, until tender, 3 to 4 minutes more. Add hoisin, sambal oelek, and reserved marinade. Stir to evenly distribute, and bring to a simmer. Add back cooked steak and toss until evenly coated. Let cook, stirring, until sauce thickens and clings to the steak. Remove from heat and stir in sesame oil and vinegar. Garnish with sesame seeds and more green onions before serving.

SZECHUAN BEEF STIR FRY | CHINA SICHUAN FOOD

Szechuan Beef Stir Fry | China Sichuan Food image

Szechuan Beef Shreds Stir fry

Provided by Elaine

Categories Main Course

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 15

Ingredients

250 g shredded beef
4 tbsp. vegetable cooking oil ( , divided )
100 g celery ( , around 5 cm long or as needed)
10 to 15 pickled peppers ( , finely chopped (Note 1))
2 green onion whites ( , cut into sections around 5 cm long)
1 inch root ginger ( , chopped)
2 garlic cloves (, chopped )
1 tbsp. doubanjiang
a small pinch of salt
2 tsp. dark soy sauce (, for better coloring )
1 tbsp. cooking wine or water
1 tbsp. light soy sauce
1 tbsp. oyster sauce
1 small pinch salt
2 tsp. cornstarch

Steps:

Cut the beef against the grain into thin slices. Then cut into shreds.
Mix the beef with all the seasonings expect cornstarch. Marinating for 15 minutes. Then mix cornstarch in. Mix well.
Add around 1 tablespoon of cooking oil in wok and fry celery for 1 minutes until just cooked.
Heat the wok until hot firstly. Then place 1 tablespoon of oil and add garlic, ginger, scallion and pickled peppers. Fry until aromatic.
Push all the content in the wok to one edge of the wok, add another 2 tablespoon of cooking oil in center and spread the beef shreds in. Gently fry When the beef begin to change color on surface, place 1 tablespoon of doubanjiang in.
Add dark soy sauce, celery and salt if necessary. Mix well quickly. Serve hot!

Nutrition Facts : Calories 548 kcal, CarbohydrateContent 11 g, ProteinContent 22 g, FatContent 45 g, SaturatedFatContent 10 g, CholesterolContent 80 mg, SodiumContent 1599 mg, FiberContent 4 g, SugarContent 5 g, ServingSize 1 serving

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In a medium bowl, whisk together marinade ingredients except for steak until fully combined. Reserve half the marinade and set aside. Add steak to medium bowl and toss in the remaining marinade until evenly coated. Let marinate for 30 minutes, then drain and pat dry with a paper towel. In a large bowl, toss together cornflour and marinated beef, shaking off any excess cornflour before frying. In a large pan over medium-high heat, heat 2 tablespoons oil. Add steak in a single layer, working in 3 separate batches if needed, and cook until seared, 1 to 2 minutes per side. Remove steak and set aside. Return pan to medium heat. Heat remaining 1 tablespoon oil, then add bean paste, dried chillies, peppercorns, garlic, spring onion, and a pinch salt. Stir and cook until fragrant, 1 to 2 minutes. Add in chilli oil and vegetables and cook, stirring occasionally, until slightly softened, about 4 minutes. Add in stock and let cook, stirring occasionally, until tender, 3 to 4 minutes more. Add hoisin, sambal oelek, and reserved marinade. Stir to evenly distribute, and bring to a simmer. Add back cooked steak and toss until evenly coated. Let cook, stirring, until sauce thickens and clings to the steak. Remove from heat and stir in sesame oil and vinegar. Garnish with sesame seeds and more spring onions before serving.

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