Beef Cubes With Daikon Radish Szechuan Style Recipes

BEEF CUBES WITH DAIKON RADISH SZECHUAN STYLE

Steps:

• PREPARATION:.
• Place the beef cubes in a bowl and add the rice wine, 1 tablespoon soy sauce, 1 tablespoon cooking oil, tapioca powder and mix well, set aside.
• Using s carrot peel remove the outer skin of the Daikon radish and then cut length wise, next cut into 2 inch pieces, then slightly rounding off/trim all the edges, place in a bowl, cover with water, set aside.
• COOKING INSTRUCTIONS:.
• Place 1-2 tablespoons of oil in a wok and when hot add the beef cubes, stir-fry and brown on all sides.
• Place the beef cubes in a big pot and add the scallion, ginger, 4-5 cups of water (to cover).
• Add the star anise and 1-2 tablespoons soy sauce and bring to a boil, skim off the scum from the top, and lower the heat to very low boil, cover and cook for about 1-2 hours (stir once in a while as needed).
• When the meat is almost tender, drain the water from the Daikon radish and add to the pot.
• Continue to cook until the beef and Daikon radish is tender (not to soft), stir once in a while.
• Taste the sauce and add more soy sauce to your liking.
• Serve with white rice, an Asian vegetable and enjoy.
• NOTES:.
• A) ALTERNATE, CROCK POT COOKING: Brown the meat as noted above (including ingredients mentioned in the "Preparation Instructions"), then add the beef into a crock pot, add 1/2 cup beef stock, star anise and 2 tablespoons soy sauce. Next set the crock pot to high 4 hours (depends on your model). At about 3 1/2 hours add the Daikon radish (and more beef stock if needed), a quick stir, cover and continue to cook. Check the radish to see that it is tender and add more soy sauce to taste. When done, serve with white rice and an Asian vegetable.
• B) Do not overcook the meat or Daikon radish when using either a stove top or a crock pot.

SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS

Steps:

• Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
• Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
• Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
• Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.

SZECHUAN SHREDDED BEEF

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.