Spicy And Tingly Beef Recipes

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SPICY AND TINGLY BEEF



Spicy and Tingly Beef image

This recipe for a simple dish of mala beef comes from Jason Wang of Xi'an Famous Foods in New York, but as Wang puts it, "You can mala anything." Spicy chiles and tingly Sichuan peppercorns define mala, one of the many flavors of Sichuan cuisine, and though it can season beef, the same technique for a vivid, brilliant sauce can be applied to a big pile of sautéed mushrooms, or simmered tofu and sautéed greens. However you choose to make it, serve the dish over hot rice or simmered noodles and finish it with a little drizzle of Sichuan chile oil, if you've got it.

Provided by Tejal Rao

Categories     dinner, meat, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

1 pound boneless beef shank or stew cuts
2 tablespoons vegetable oil
1/2 red onion, diced
2 scallions, trimmed and sliced
1 (1 1/2-inch) piece fresh ginger, peeled and chopped
2 garlic cloves, peeled and sliced
1 star anise pod, broken
2 dried red chiles, such as Tianjin or chiles de árbol, broken into a few pieces
2 teaspoons Pixian doubanjiang or spicy broad-bean paste
2 tablespoons Shaoxing cooking wine
1 tablespoon soy sauce
1 small tomato, diced
1 tablespoon Sichuan peppercorn powder (or 2 tablespoons whole Sichuan peppercorns, finely ground)
1 teaspoon red chile powder (preferably from Tianjin chiles)
1 tablespoon Sichuan chile crisp

Steps:

  • Place the meat in a large pot and cover with cold water by about 2 inches; bring to a boil. Let boil for 3 minutes, then turn off the heat, drain the water and transfer the meat to a cutting board. When it's cool enough to handle, cut the meat into approximately 1-inch cubes.
  • In the same pot, heat the vegetable oil over medium. Add the onion, scallions, ginger, garlic, star anise and dried red chiles, and sauté for about 30 seconds. Reduce heat slightly, and stir in Pixian sauce, letting it cook until the red oil rises. Add the beef, cooking wine, soy sauce and 2 cups water.
  • Cover the pot and bring to a boil over high. Once the mixture is boiling, reduce heat to low so the liquid holds at a simmer, and cook for 30 minutes. Remove the lid and simmer for another 30 minutes, until meat is tender and the sauce is reduced. If the pan starts to dry out, exposing the meat, add a splash of water as needed.
  • Once the meat is cooked, add the tomato, Sichuan peppercorn powder and chile powder, and stir to combine. Turn off the heat, and cover for about 5 minutes so the flavors can meld. Serve over warm rice or noodles, and finish with a drizzle of Sichuan chile crisp.

SPICY CRISPY BEEF



Spicy Crispy Beef image

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

¼ cup cornstarch
¼ tablespoon salt
black pepper
12 ounces flank steak, thinly sliced
1 quart oil for frying
4 tablespoons soy sauce
1 tablespoon rice vinegar
½ tablespoon rice wine
1 ½ tablespoons honey
7 tablespoons granulated sugar
½ tablespoon chile paste
¼ cup water
3 tablespoons chopped fresh ginger root
1 tablespoon vegetable oil
2 cloves garlic, chopped
¼ cup sliced onion
¼ cup diced red bell pepper

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

TINGLY SZECHUAN PEPPER BEEF NOODLES



Tingly Szechuan Pepper Beef Noodles image

Make and share this Tingly Szechuan Pepper Beef Noodles recipe from Food.com.

Provided by Pinay0618

Categories     Spaghetti

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

salt
1 lb dried chinese noodles or 1 lb thin spaghetti
3 tablespoons vegetable oil
1 lb ground beef
1 onion, minced
1 small red chili pepper, such as fresno, minced
4 large garlic cloves, minced
1 piece ginger, minced
2 teaspoons szechwan pepper
1 teaspoon Chinese five spice powder
1/4-1/3 cup tamari (dark soy sauce)
2 cups shredded iceberg lettuce
1 bunch scallion, thinly sliced on an angle
chili oil or sriracha sauce, for serving

Steps:

  • Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
  • While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat until smoking. Pat the ground beef dry with a paper towel, then crumble it into the hot oil.
  • Add the onion, chile, garlic, ginger, szechuan pepper and five-spice powder to the beef. Stir-fry until the onion is slightly softened, 2 minutes.
  • Add the noodles to the beef mixture. Stir in the tamari (or liquid amino). Remove from the heat and toss with the lettuce and scallions. Serve with the chili oil (or sriracha).

Nutrition Facts : Calories 986.1, Fat 62.5, SaturatedFat 13, Cholesterol 77.1, Sodium 1592.4, Carbohydrate 75.9, Fiber 7.1, Sugar 4.2, Protein 34.5

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