SZECHUAN BEEF STIR FRY
Szechuan beef stir-fry recipe (also called dry-fried beef / 干煸牛肉) is prepared with Szechuan sauce comprises of chili oil, doubanjiang and Szechuan peppercorns. Known to have a bold and intense flavor.
Provided by KP Kwan
Categories Main Course
Time 30m
Number Of Ingredients 20
Steps:
- Cut the beef into thin slices across the grain.
- Marinate the beef with salt and oil.
- Prepare the stir fry sauce by combining all the ingredients in B.
- Cut all the vegetables into strips in C.
- Dry fry the beef with some oil until both sides turn slightly brown.
- Saute the minced garlic and ginger until romantic, add the vegetables and stir-fried.
- Add stir fry sauce then return the beef into the pan. Combine.Dish up and garnished with white sesame seeds.
Nutrition Facts : Calories 1231 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 224 milligrams cholesterol, Fat 86 grams fat, Fiber 4 grams fiber, Protein 75 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 2 servings, Sodium 3472 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 51 grams unsaturated fat
REAL-DEAL SZECHUAN BEEF STIR FRY
Tender crispy beef cooked in a bold sweet sour spicy sauce with peppers and onions. Learn how to make the richest sauce and create crispy beef without deep-frying. {Gluten-free adaptable}
Provided by Maggie Zhu
Categories Main
Time 30m
Number Of Ingredients 21
Steps:
- Beat the egg in a medium sized bowl. Add the sliced beef, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.
- Combine everything for the sauce in a big bowl and mix well.
- When you're ready to cook, drain the extra liquid from the bowl of beef. Add the cornstarch. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.
- Heat oil in a large nonstick skillet (or a cast iron pan) over medium high heat until hot. Add the beef and spread into a single layer in the skillet. Separate the beef pieces with a pair of tongs or chopsticks.
- Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
- Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.
- Add the onion, pepper, and dried chili pepper. Cook and stir for 1 minute.
- Add the ginger and garlic. Stir a few times to release the fragrance.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.
- Add back the beef pieces. Stir to coat beef with sauce.
- Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.
- Serve hot over steamed rice as a main dish.
Nutrition Facts : ServingSize 4 g, Calories 388 kcal, Carbohydrate 27.5 g, Protein 21.8 g, Fat 20.5 g, SaturatedFat 5 g, Cholesterol 78 mg, Sodium 1056 mg, Fiber 0.9 g, Sugar 13.1 g
SZECHUAN BEEF STIR-FRY
[DRAFT]
Provided by Food Network
Categories main-dish
Time 15m
Yield 4 Servings
Number Of Ingredients 8
Steps:
- 1) Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain vegetables. Set aside. 2) Meanwhile cut beef steaks into 1/4-inch thick strips. 3) Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic. 4) Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts.
SZECHUAN SHREDDED BEEF STIR-FRY
Steps:
- CUT steak crosswise into thin slices, then cut each slice into thin strips. Place meat in medium bowl. Add garlic and crushed pepper; mix lightly. Combine next 4 ingredients. HEAT oil in large skillet on medium-high heat. Add meat, in batches; stir-fry 1 to 2 min. or until meat is barely pink in center. Transfer to plate; set aside. ADD carrots and celery to skillet; stir-fry 2 min. Return meat to skillet along with the dressing mixture; stir-fry 1 to 2 min. or until meat is done and sauce is slightly thickened. Stir in onions.
SPICY SICHUAN BEEF STIR-FRY
This beef and vegetable stir-fry takes its cues from dry fried Sichuan beef, which calls for browning strips of beef over high heat to ensure juicy, flavorful meat. Hot cherry peppers and spicy black bean sauce give this dish its fire, but you can use sweet black bean sauce for a mellower version. To get closer to the original dish, seek out Sichuan peppercorns.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
- Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
- Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
- Serve the stir-fry over rice. Top with celery leaves.
Nutrition Facts : Calories 480, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 1,810 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 30 grams, Sugar 4 grams
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.
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
SZECHUAN BEEF STIR-FRY
Combine thin strips of sirloin steak and veggies for this Szechuan Beef Stir-Fry. This elegant Szechuan Beef Stir-Fry cooks quickly and deliciously.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Cut steak crosswise into thin slices, then cut each slice into thin strips. Place meat in medium bowl. Add garlic and crushed pepper; mix lightly. Combine next 4 ingredients.
- Heat oil in large skillet on medium-high heat. Add meat, in batches; stir-fry 1 to 2 min. or just until meat strips are no longer pink in centers. Transfer to plate; set aside.
- Add carrots and celery to skillet; stir-fry 2 min. Return meat to skillet along with the dressing mixture; stir-fry 1 to 2 min. or until meat is done and sauce is slightly thickened. Stir in onions.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
SZECHUAN SHREDDED BEEF
The trick to this is cutting the meat nice and thin while it is still a bit frozen. I like it hotter, I put an average amount of red peppers down in the recipe. If you like it mild, take them out.
Provided by PalatablePastime
Categories Vegetable
Time 23m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Cut partially frozen beef into thin slices, then julienne into a fine shred (cutting beef while part frozen keeps meat thinner); set aside.
- Mix bean paste, soy sauce, rice wine, sugar, and ginger; pour over beef in shallow dish or plastic bag, coating meat well.
- Marinate meat 2 hours.
- Cut celery, carrot, and green pepper into thin shreds; cut onion into thin slivers, and set aside.
- Heat 1 tbsp oil in wok and add dried chilies and minced garlic; cook until aromatic, then add vegetables.
- Stir-fry vegetables 2 minutes then remove from wok.
- Add 1-2 tbsp oil to wok, heat to high then add meat; stir-fry until meat is dark and slightly crispy at edges; keep meat pieces separated.
- Return vegetables to wok; mix well; stir in sesame oil.
- Serve with steamed rice.
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