SZECHWAN CRISPY BEEF
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.
SZECHUAN BEEF
It is spicy! Serve with rice.
Provided by Anonymous
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 6
Number Of Ingredients 11
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
CRISPY CHILLI BEEF
Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 15
Steps:
- Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
- Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
- Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
- Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
- Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
- Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
- Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.2 milligram of sodium
SPICY SZECHUAN BEEF
This has been a favorite for years. Did not include marinating time in prep time. If you do not like too much spice, cut back on the cayenne pepper.
Provided by Vicki in CT
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine 4 tablespoons of soy sauce, 1 tablespoon sugar, 2 tablespoons oil, white pepper, and cornstarch to form marinade. Add beef and let stand 30 minutes, or longer.
- Combine 3 tablespoons soy sauce, 1 tablespoon sugar, hoisin sauce, and cayenne. Reserve.
- Heat remaining oil in skillet over high heat. Add beef and stir fry for 3 minutes.
- Meanwhile add vegetables to meat. Stir fry until just done, crisp tender.
- Add prepared sauce. Cook until heated through, about 30 seconds.
Nutrition Facts : Calories 347.6, Fat 20.9, SaturatedFat 4.5, Cholesterol 41.8, Sodium 2049.6, Carbohydrate 24.4, Fiber 2.7, Sugar 12.8, Protein 16.3
SPICY CRISPY BEEF
I've never found a recipe for crispy ginger beef like the ones in the restaurants. I have experimented, and found something pretty close. Serve with rice and some steamed veggies.
Provided by Brent
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
- Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
- In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
- Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.
Nutrition Facts : Calories 489 calories, Carbohydrate 40.9 g, Cholesterol 26.6 mg, Fat 31.8 g, Fiber 0.6 g, Protein 11.4 g, SaturatedFat 6 g, Sodium 1382.9 mg, Sugar 29.8 g
CRISPY SZECHUAN BEEF
Steps:
- Heat the wok for at least 30 secs. Add 1 1/2 tbsp oil. When hot add carrots. Sitr fry for 2 mins adding salt (do not brown) Remove. Add rest of oil over medium ot high hear. Add beef. Stir fry for 10 mins until beef is crispy and dark brown and chewy.(beef will sizzle when it dries.)Add the rice wind at the end. Drain oil. Add bean sauce and chili past. Stir fry for a few seconds then add ginger and scallions. Add carrots, sugar and peppercorns.
SZECHUAN STIR-FRIED BEEF
Make and share this Szechuan Stir-Fried Beef recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 29m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice steak into thin slices, cutting across grain.
- In a small bowl, stir next eight ingredients together until smooth.
- Heat oil in a hot wok or deep skillet.
- Add garlic and beef strips; stir-fry over high heat for 3-4 minutes or until cooked to the medium stage.
- Quickly stir in sauce, continue to stir until sauce has lightly thickened and is bubbly.
- Serve immediately over rice.
- Crisp snow peas make the perfect accompaniment.
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- Place the sliced steak in a large bowl, and add 4 TBSP of the cornstarch, the vinegar, 1.5 TBSP of the soy sauce, and the Szechuan pepper. Toss to coat and allow the meat to marinate (on the counter) for at least 20 minutes. I prepare the rice and the sauce during this time.
- To prepare the sauce, in a large bowl, combine the ginger, garlic, rice wine or sherry, remaining 1/3 cup soy sauce, the Sriracha (or sweet chili sauce), and the sesame oil. Whisk to combine and set aside for now.
- Add 1 TBSP of the cooking oil to a large skillet over high heat. When it’s shimmering hot, brown the beef (I do it in two batches) until deeply browned on all sides. This happens quickly; about 1 to 2 minutes per side. Transfer the browned beef to a paper towel-lined plate or tray and set aside. Wipe out the pan.
- Place the pan back on the stove and reduce the heat to medium. Add the remaining TBSP of cooking oil along with the sliced peppers and scallions. Cook for a few minutes, just until the peppers are tender. Add the sauce mixture and stir to coat the peppers. In a small bowl, add about 2 TBSP water to the remaining 1 TBSP of cornstarch and stir to create a smooth paste (slurry). Add this to the pan and stir to really mix it in well.
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- Combine beef, salt and oil in a large bowl. Gently mix by hand until all the beef slices are coated with oil. Marinate for 5 to 10 minutes.
- Add cornstarch one tablespoon at a time. Mix to coat the beef. It’s OK if the beef is not evenly coated.
- Heat oil in a large nonstick pan over medium-high heat until hot. Carefully spread the beef slices with minimum overlapping. You might need to cook the beef in two batches depending on the size of your pan. Cook until the bottom turns golden and crispy. Flip the slices to fry the other side, until golden brown and crispy. Transfer beef to a large plate.
- Remove the pan from the stove. Use a few layers of paper towels attached to the front of a pair of tongs to remove the oil. Alternatively, you can carefully pour the oil into a ceramic bowl. Return the pan back to the stove.
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