Best 2 Crazy Szechuan Beef And Messy Corn With Shishito Recipes

Indulge in a tantalizing culinary journey with our irresistible Crazy Szechuan Beef and Messy Corn with Shishito, a symphony of flavors that will ignite your taste buds. Embark on a flavor expedition with our Crazy Szechuan Beef, where tender beef slices are coated in a tantalizing Szechuan sauce, boasting a harmonious blend of fiery heat, aromatic spices, and a hint of sweetness. Alongside this tantalizing main course, embark on a delightful adventure with our Messy Corn with Shishito, a vibrant medley of sweet corn kernels, blistered shishito peppers, and a medley of herbs and spices, all tossed in a tangy, flavorful sauce. Prepare to be captivated by this extraordinary fusion of flavors, textures, and colors, as each bite promises an explosion of culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

SZECHUAN BEEF

Szechuan Beef image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound flank steak, sliced very thinly
1 tablespoon soy sauce
1 teaspoon cooking wine
2 teaspoons cornstarch
4 tablespoons vegetable oil
1 teaspoon sliced fresh garlic
1 teaspoon sliced jalapeno pepper
Six 1-inch sections green onion
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/2 teaspoon sesame oil

Steps:

Mix the sliced beef with soy sauce, cooking wine, and cornstarch and set aside. Heat the wok and 4 tablespoons of vegetable oil. Stir-fry the garlic and jalapeno pepper until fragrant, about 1 minute. Add the beef and the sauce ingredients and stir-fry over high heat just until the beef is no longer pink on the outside, about 2 to 3 minutes. Add the green onions during the last 1 minute of cooking.

SPICY CORN AND SHISHITO SALAD

Spicy Corn and Shishito Salad image

In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that's crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers that have become increasingly popular in the United States. They are typically mild in flavor, but the occasional pepper packs a spicy punch. If you can't find them, use diced green bell peppers in their place. Finally, cilantro-averse cooks can substitute fresh mint.

Provided by Lidey Heuck

Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 1/2 tablespoons olive oil
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Kosher salt
1/3 cup diced red onion
1 garlic clove, minced
3 cups fresh corn kernels (from 4 to 6 ears of corn)
6 ounces shishito peppers, stemmed and cut crosswise into 1/4-inch slices, or green bell peppers, stemmed and diced
1 large jalapeño, seeds and ribs removed, diced
1/4 cup grated Cotija or crumbled feta cheese (optional), or to taste
1/4 cup chopped fresh cilantro leaves and tender stems, plus more to taste

Steps:

In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)
Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.
Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.

Tips:

For the Crazy Szechuan Beef:
Use a wok or a large skillet to cook the beef for even heating and browning.
Tenderize the beef by marinating it in the soy sauce, cornstarch, and water mixture for at least 30 minutes before cooking.
Cook the beef in batches to avoid overcrowding the pan and to ensure that each piece of beef is cooked evenly.
Add the Szechuan sauce to the beef towards the end of cooking to prevent it from burning.
For the Messy Corn with Shishito:
Use fresh shishito peppers for the best flavor.
Roast the shishito peppers until they are blistered and slightly charred for a smoky flavor.
Add the corn kernels to the roasted shishito peppers and cook until they are tender and slightly browned.
Season the corn and shishito peppers with salt, pepper, and chili powder to taste.

Conclusion:

These two recipes, Crazy Szechuan Beef and Messy Corn with Shishito, are a delicious and easy-to-make combination that is perfect for a weeknight meal or a casual get-together. The beef is tender and flavorful, while the corn and shishito peppers are smoky and slightly spicy. The combination of flavors and textures in these dishes is sure to please everyone at the table.