3 Dragons Szechuan Steak Recipes

3 DRAGON'S SZECHUAN STEAK

Steps:

• Partially freeze beef and slice thinly against the grain. Toss with Corn Starch, add Soy, and marinate for 15 to 30 minutes.
• Thinly slice onion, dice celery and mince garlic.
• Combine all ingredients for sauce.
• Heat wok over high heat until almost smoking.
• Add pepper flakes if desired and oil.
• Cook beef ½ at a time until meat is medium, remove and set aside.
• Add onion, celery to hot wok and stir-fry for 30 seconds, then add garlic and beef. Toss together.
• Add sauce and cook for 1 - 2 minutes.
• Garnish with chopped green onion.

SICHUAN PEPPERCORN STEAK WITH GRILLED GREEN ONIONS

Steps:

• For the spice mix:
• Place the black peppercorns into a mortar and pestle and grind. Add in the Sichuan peppercorns and papaya seeds, if using, and grind. Transfer the spice mix to a container.
• For the steak:
• Preheat the oven to 400 degrees F. Heat a cast iron pan or skillet over high heat.
• Press the Sichuan peppercorn spice mix into all of the sides of the steaks, coating entirely and ensuring the spices adhere to the meat. Add the vegetable oil to the cast iron pan, and heat. Season the steaks with salt, to taste.
• Once the pan is smoking hot, add the steaks. Sear the steaks for 2 minutes or until golden. Do not move. Turn the steaks over, and transfer the pan to the preheated oven for 5 minutes, or until desired degree of doneness. Remove the pan from the oven, turn the steaks over, and set them aside. Allow the meat to rest for 10 minutes so the juices redistribute, before serving.
• For the onions:
• Heat a grill over medium-high heat and lightly grease the grates with oil.
• Toss the green onions in the vegetable oil, and season them with salt and pepper to taste.
• Grill the green onions for 1 minute. Flip the onions over, and continue cooking for 1 minute, or until onions have softened and are slightly charred.

GRILLED SZECHUAN STEAK AND BOK CHOY WRAPS WITH SPICY PEANUT MAYONNAISE (NEW DYNAMIC BEEF DISHES)

Steps:

• Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for the bok choy. Place beef steak and remaining marinade in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
• Preheat charcoal grill to medium heat.
• Remove steak from marinade; discard marinade. Place steak on grid over medium, ash- covered coals. Grill, uncovered, 8 to 9 minutes for medium-rare doneness, turning occasionally. Do not overcook. Brush bok choy with reserved 1 tablespoon marinade. Grill bok choy, uncovered, over medium, ash-covered coals 4 to 5 minutes or until tender and lightly browned, turning once.
• Meanwhile combine Spicy Peanut Mayonnaise ingredients in medium bowl; mix well.
• Carve steak into thin slices. Cut each bok choy half lengthwise in half again, forming quarters. Cut core from each quarter. Spread mayonnaise mixture evenly on spinach wraps. Divide steak slices and bok choy among wraps. Roll up tightly.

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.

SZECHUAN-STYLE VENISON STEAK

Steps:

• Brown meat in oil, drain off any fat (not necessary with venison).
• Combine garlic, soy sauce, wine, brown sugar and red pepper; pour over meat.
• Cover tightly and cook slowly for 15 minutes.
• Combine water and cornstarch; add to pan.
• Cook about 5 minutes.
• Serve over rice or noodles.
• Top with sesame seed if desired.