Beefszechuan Recipes

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SZECHUAN BEEF



Szechuan Beef image

Not authentic at all, but good! I cannot recall where I found this recipe but it has been a favorite over the years. It has great flavor and is fast to put together...perfect for week night meals!

Provided by Michelle S.

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb round steak
2 tablespoons soy sauce
1/4 cup chili sauce (I use Heinz)
1 tablespoon dry sherry
1 teaspoon cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
3 tablespoons vegetable oil
3 garlic cloves, smashed
1 bunch green onion, cut into 1 inch pieces

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 BEEF



Szechuan Beef image

It is spicy! Serve with rice.

Provided by Anonymous

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 6

Number Of Ingredients 11

1 pound sirloin steak, cut into bite size strips
1 tablespoon soy sauce
2 teaspoons cornstarch
¼ teaspoon crushed red pepper
1 clove garlic, minced
2 tablespoons vegetable oil
3 cups fresh broccoli florets
2 small onions, cut into wedges
1 (8 ounce) can water chestnuts, drained
¼ cup chicken broth
½ cup peanuts

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.

Nutrition Facts : Calories 306.2 calories, Carbohydrate 13.3 g, Cholesterol 44 mg, Fat 21.1 g, Fiber 3.6 g, Protein 17.9 g, SaturatedFat 5.4 g, Sodium 242.8 mg, Sugar 3.4 g

SZECHUAN BEEF



Szechuan Beef image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 12

1 pound flank steak, sliced very thinly
1 tablespoon soy sauce
1 teaspoon cooking wine
2 teaspoons cornstarch
4 tablespoons vegetable oil
1 teaspoon sliced fresh garlic
1 teaspoon sliced jalapeno pepper
Six 1-inch sections green onion
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/2 teaspoon sesame oil

Steps:

  • Mix the sliced beef with soy sauce, cooking wine, and cornstarch and set aside. Heat the wok and 4 tablespoons of vegetable oil. Stir-fry the garlic and jalapeno pepper until fragrant, about 1 minute. Add the beef and the sauce ingredients and stir-fry over high heat just until the beef is no longer pink on the outside, about 2 to 3 minutes. Add the green onions during the last 1 minute of cooking.

SZECHWAN CRISPY BEEF



Szechwan Crispy Beef image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 pound sirloin steak, rinsed and patted dry
Vegetable oil, for frying
1 cup shredded carrots
2 scallions, white part, thinly sliced lengthwise; greens cut on the diagonal, for garnish
1/4 cup stir-fry sauce (recommended: Kikkoman)
1 tablespoon dry sherry
1 tablespoon Vietnamese chili-garlic sauce

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.

P F CHANG'S BEEF A LA SICHUAN



P F Chang's Beef a La Sichuan image

This is a copycat recipe for P F Chang's Beef A La Sichuan (Fiery pepper sauce wok-tossed with crispy strips of marinated flank steak, julienne carrots and celery).

Provided by Member 610488

Categories     Steak

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 18

1 lb flank steaks or 1 lb sirloin steak, sliced thin
4 medium celery ribs
2 medium carrots
1 green onion, stem (optional)
1/4 cup peanut oil or 1/4 cup canola oil
1/4 cup cornstarch
1/2 teaspoon red pepper flakes
1 1/2 teaspoons sesame oil
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon garlic and red chile paste
1/2 teaspoon Chinese hot mustard
1 teaspoon rice wine vinegar
1/2 teaspoon chili oil
2 teaspoons brown sugar
1 teaspoon garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 teaspoon red pepper flakes

Steps:

  • Mix all of the sauce ingredients together and set aside.
  • Julienne your carrots and celery and set aside.
  • Place the beef in a medium bowl. Add the cornstarch and toss to make sure each piece is thoroughly coated. Set aside for 10 minutes.
  • In a large skillet (or wok), fry the sliced meat in hot oil until crispy to your liking (3-5 minutes). Remove from oil and drain on paper towels. Drain used oil, if any.
  • In the same pan (or wok), add the sesame oil. Bring to high heat and then add the following ingredients one at a time and then give a good stir before adding the next ingredient: the celery, crushed red pepper flakes followed by carrots.
  • After adding the carrots, stir-fry for 30 seconds. Add fried meat and green onions. Add sauce and bring to a fast boil. Cook for 1 minute and serve immediately over rice.

Nutrition Facts : Calories 815.7, Fat 50.2, SaturatedFat 13, Cholesterol 154.7, Sodium 1998.5, Carbohydrate 37, Fiber 4.1, Sugar 13.8, Protein 52.9

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