Crazy Szechuan Beef And Messy Corn With Shishito Recipes

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SPICY CORN AND SHISHITO SALAD



Spicy Corn and Shishito Salad image

In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that's crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers that have become increasingly popular in the United States. They are typically mild in flavor, but the occasional pepper packs a spicy punch. If you can't find them, use diced green bell peppers in their place. Finally, cilantro-averse cooks can substitute fresh mint.

Provided by Lidey Heuck

Categories     brunch, dinner, lunch, weekday, salads and dressings, vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

3 1/2 tablespoons olive oil
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Kosher salt
1/3 cup diced red onion
1 garlic clove, minced
3 cups fresh corn kernels (from 4 to 6 ears of corn)
6 ounces shishito peppers, stemmed and cut crosswise into 1/4-inch slices, or green bell peppers, stemmed and diced
1 large jalapeño, seeds and ribs removed, diced
1/4 cup grated Cotija or crumbled feta cheese (optional), or to taste
1/4 cup chopped fresh cilantro leaves and tender stems, plus more to taste

Steps:

  • In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)
  • Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.
  • Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.

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.

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