Szechuan Shredded Beef Recipes

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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 SHREDDED BEEF



Szechuan Shredded Beef image

Spicy and hot, this is one Chinese dish that belies the myth that you'll be hungry an hour after eating Chinese food. The meat can be marinated one hour or prepared ahead and left to marinate in the refrigerator, ready for a super-quick supper. Serve with plain rice.

Provided by Olha7397

Categories     Meat

Time 15m

Yield 4-5 serving(s)

Number Of Ingredients 15

1 lb unscored flank steaks or 1 lb lean boneless blade steak
2 teaspoons mild soy sauce
2 teaspoons sherry wine
1 teaspoon rice vinegar or 1 teaspoon white vinegar
1 tablespoon cornstarch
1 tablespoon chopped jalapenos or 1 tablespoon chili pepper, fresh or canned
1 tablespoon finely chopped gingerroot
2 cloves garlic, finely chopped
1 pinch five-spice powder
1 tablespoon vegetable oil
1 teaspoon granulated sugar
3/4 cup chicken stock
1 tablespoon sherry wine
1 tablespoon rice vinegar
1 tablespoon soy sauce

Steps:

  • Place meat in freezer until partly frozen to make it easy to slice.
  • (Time will vary according to efficiency of your freezer but check at 30 minutes.).
  • Cut meat across grain into 1/4 inch slices, then cut into 1/4 inch strips.
  • Stir together soy sauce, sherry and vinegar; blend in cornstarch until smooth.
  • Toss meat strips in mixture, coating well; let stand for 1 hour at room temperature or longer in refrigerator.
  • Marinade should be completely absorbed by meat but if any remains, reserve and add to wok with sauce.
  • Stir together jalapeno pepper, ginger root, garlic and five spice powder; set aside.
  • SAUCE:.
  • Stir all ingredients together and set aside.
  • In wok or skillet, heat oil.
  • Add beef strips and cook over high heat, tossing and stirring to separate, for 1 minute.
  • Sprinkle with sugar and cook, tossing and stirring, for 1 minute longer.
  • Lift pan from heat; add spice mixture and cook for 1 minute in heat of pan.
  • Add sauce and any remaining marinade.
  • Return to heat and cook, stirring, for about 3 minutes or until sauce is thickened.

Nutrition Facts : Calories 279, Fat 13.4, SaturatedFat 4.5, Cholesterol 78.5, Sodium 547.6, Carbohydrate 6.6, Fiber 0.2, Sugar 2.2, Protein 26.1

SZECHUAN BEEF STIR-FRY



Szechuan Beef Stir-Fry image

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

1 boneless beef sirloin steak (1 lb.), well trimmed
3 cloves garlic, minced
1/4 tsp. crushed red pepper
1/4 cup KRAFT Lite Asian Toasted Sesame Dressing
2 Tbsp. hoisin sauce
2 Tbsp. lite soy sauce
2 tsp. cornstarch
2 tsp. oil
1 cup matchlike carrot sticks
2 stalks celery, thinly sliced
3 large green onions, sliced

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



Szechuan Shredded Beef image

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

1 lb beef rump, partially frozen
2 tablespoons hot bean paste
1 1/2 tablespoons light soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1 1/4 teaspoons sugar
1 1/2 teaspoons minced ginger
2 -3 tablespoons oil
3 celery ribs
1 carrot
1 medium onion
1 green bell pepper
3 -5 dried red chilies
6 -8 cloves garlic, minced
1 1/2 teaspoons sesame oil
hot steamed rice

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.

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

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Top Asked Questions

How to make Szechuan Beef stir fry?
Szechuan Beef Stir Fry. In a large mixing bowl, well combine beef shreds and marinating ingredients and set aside for 10 minutes. Heat up your wok or pan firstly for around 2 minutes and then add around 2 tablespoons cooking oil to heat until the oil is really hot. Add beef shreds in. Stir fry for around 1 to 2 minutes over high fire,...
How do you cook beef shreds in a wok?
Then mix cornstarch in. Mix well. Add around 1 tablespoon of cooking oil in wok and fry celery for 1 minutes until just cooked. To avoid overcooking the beef shreds. Heat the wok until hot firstly. Then place 1 tablespoon of oil and add garlic, ginger, scallion and pickled peppers. Fry until aromatic over slow fire. Do not burn them!
What are Szechuan Beef shreds?
Szechuan beef shreds or Szechuan style beef stir fry is a very popular and common Sichuan style stir fries which creates extremely delicious and hot flavors. There are actually two famous beef dishes in Sichuan cuisine.
What is Szechuan cuisine?
Szechuan cuisine often employs an incredibly strong heat underneath a wide wok and a vigorous tossing motion to cook food quickly and efficiently, a traditional technique used in dishes like fish fragrant eggplant.

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