Sichuan Beef With Rice Stick Noodles Recipes

SICHUAN BEEF WITH RICE STICK NOODLES

Steps:

• Cook and drain noodles as directed on package. Cut into 2-inch pieces.
• Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
• Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry 2 to 3 minutes or until brown.
• Add chili puree, soy sauce, gingerroot and oil; stir until well mixed. Add mushrooms, cabbage and onions; stir-fry 1 to 2 minutes or until cabbage is crisp-tender. Serve over noodles.

BEEF WITH RICE NOODLES (KWAY TEOW)

Steps:

• Slice beef THINLY against the grain.
• Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
• Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
• Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are SLIGHTLY limp. Set them aside.
• Heat 1 tablespoon of oil in a wok; till hot and NOT smoking, sauté the garlic till crispy and golden (NOT BURNT).
• Add rice noodles and stir fry for about 4 minutes till lightly browned.
• Set the noodles aside.
• Heat remaining oil in wok, add beef, remaining marinade and ginger slices.
• Stir fry beef till colour changes.
• Add rice noodles and bean sprouts, stir fry till everything is well coated.
• Serve hot.

SZECHUAN NOODLES WITH SPICY BEEF SAUCE

Steps:

• Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
• Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
• Combine cornstarch and beef broth, whisking until smooth.
• Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
• Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
• Stir in ground beef.
• Toss with hot cooked pasta, and sprinkle with sliced green onions.
• Yield: 4 servings.

SICHUAN BEEF TENDERLOIN

Steps:

• For the marinade: Combine the corn starch, egg whites, wine, garlic, garlic powder, pepper and salt in a stainless steel mixing bowl and gently whisk together. Add in the cubed beef and set aside to marinate for 15 minutes.
• For the sauce: In a small saucepan bring the soy sauce, sugar and vinegar to a boil. Combine 3 teaspoons cold water and the corn starch in a small bowl to make a slurry. When the ingredients have come to a boil, whisk in the slurry. Cook the mixture for 1 minute, then remove from the heat and set aside.
• For the vegetables: Heat 5 ounces vegetable oil in a saute pan until just hot, then remove the oil and keep the pan hot.
• Turn the heat down to medium and place the marinated beef into the pan. Cook until just seared, then remove from the pan.
• Add the remaining 2 teaspoons vegetable oil and the Sichuan pepper oil to the pan, then add the dried chiles.
• Add in the onions, garlic and ginger, and saute until the onions are lightly wilted and the garlic and ginger are slightly caramelized.
• Return the beef to the pan, and then add the sauce.
• Serve with rice or noodles and seasonal vegetable of choice.

SICHUAN BEEF WITH RICE STICK NOODLES

Steps:

• Cook and drain noodles as directed on package. Cut into 2-inch pieces.
• Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
• Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry 2 to 3 minutes or until brown.
• Add chili puree, soy sauce, gingerroot and oil; stir until well mixed. Add mushrooms, cabbage and onions; stir-fry 1 to 2 minutes or until cabbage is crisp-tender. Serve over noodles.

SICHUAN BEEF WITH RICE STICK NOODLES

Steps:

• Cook and drain noodles as directed on package. Cut into 2-inch pieces.
• Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
• Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry 2 to 3 minutes or until brown.
• Add chili puree, soy sauce, gingerroot and oil; stir until well mixed. Add mushrooms, cabbage and onions; stir-fry 1 to 2 minutes or until cabbage is crisp-tender. Serve over noodles.