**Explore the fiery flavors of Sichuan cuisine with our tantalizing Spicy Szechuan Beef recipe. This dish is a symphony of bold tastes, combining the heat of chili peppers with the aromatic and numbing sensation of Sichuan peppercorns. Tender beef slices are coated in a rich and flavorful sauce made with soy sauce, rice vinegar, sugar, and a variety of spices, creating a dish that is sure to leave your taste buds tingling. But that's not all, this article also features a collection of other delectable recipes that showcase the diverse culinary landscape of China, from the classic Kung Pao Chicken to the comforting Wontons in Chili Oil. Get ready to embark on a culinary journey that will transport you to the heart of China's culinary traditions.**
Here are our top 5 tried and tested recipes!
SZECHUAN NOODLES WITH SPICY BEEF SAUCE
Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!
Provided by Sharon123
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
GRILLED SZECHUAN STEAK AND BOK CHOY WRAPS WITH SPICY PEANUT MAYONNAISE (NEW DYNAMIC BEEF DISHES)
Steps:
- Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for the bok choy. Place beef steak and remaining marinade in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
- Preheat charcoal grill to medium heat.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash- covered coals. Grill, uncovered, 8 to 9 minutes for medium-rare doneness, turning occasionally. Do not overcook. Brush bok choy with reserved 1 tablespoon marinade. Grill bok choy, uncovered, over medium, ash-covered coals 4 to 5 minutes or until tender and lightly browned, turning once.
- Meanwhile combine Spicy Peanut Mayonnaise ingredients in medium bowl; mix well.
- Carve steak into thin slices. Cut each bok choy half lengthwise in half again, forming quarters. Cut core from each quarter. Spread mayonnaise mixture evenly on spinach wraps. Divide steak slices and bok choy among wraps. Roll up tightly.
SPICY SZECHUAN BEEF
This has been a favorite for years. Did not include marinating time in prep time. If you do not like too much spice, cut back on the cayenne pepper.
Provided by Vicki in CT
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine 4 tablespoons of soy sauce, 1 tablespoon sugar, 2 tablespoons oil, white pepper, and cornstarch to form marinade. Add beef and let stand 30 minutes, or longer.
- Combine 3 tablespoons soy sauce, 1 tablespoon sugar, hoisin sauce, and cayenne. Reserve.
- Heat remaining oil in skillet over high heat. Add beef and stir fry for 3 minutes.
- Meanwhile add vegetables to meat. Stir fry until just done, crisp tender.
- Add prepared sauce. Cook until heated through, about 30 seconds.
Nutrition Facts : Calories 347.6, Fat 20.9, SaturatedFat 4.5, Cholesterol 41.8, Sodium 2049.6, Carbohydrate 24.4, Fiber 2.7, Sugar 12.8, Protein 16.3
SZECHUAN NOODLES WITH SPICY BEEF SAUCE
In military chow halls this is called Yakisoba... but don't let that discourage you from making this for your fam! This is awesome and can be easily converted from meat-eating to vegetarian-friendly (for those 14 - 16 year olds that decided cows are unedible, if you know what I mean) - change out the meat with meatless burger...
Provided by Nikki 66RQS
Categories Pasta
Time 30m
Number Of Ingredients 12
Steps:
- 1. Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
- 2. Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
- 3. 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.
- 4. Toss with hot cooked pasta, and sprinkle with sliced green onions.
SPICY TOFU WITH BEEF AND SZECHUAN PEPPERCORNS
Stir-fries cook very quickly: Be sure to have all the ingredients set up beside the stove. Serve with rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Bring a kettle of water to a rolling boil. Meanwhile, cut tofu into 1/2-inch cubes, and put into a bowl. Remove kettle from heat; when boiling subsides, pour water over tofu to cover. Let stand for 15 minutes, then drain in a sieve or colander. Transfer tofu to a bowl; set near stove. Measure out 1 1/3 cups water from kettle for sauce, and set next to tofu.
- In a large wok or skillet, toast peppercorns over medium heat for 2 to 3 minutes, until richly fragrant and slightly darkened (you may see a wisp of smoke). Let cool, then pound with a mortar and pestle or grind in a spice grinder. Set aside.
- Heat oil in wok or skillet over high heat. Add ground meat, stirring and mashing into small pieces, until crumbly and cooked through, about 2 minutes. Add ginger, chile flakes, black beans, and chile bean sauce. Cook for about 2 minutes, stirring constantly, until beef is reddish brown and oil is slightly red. Add sugar and soy sauce, stir to combine, and add tofu. Gently stir or give wok a shake to combine without breaking up tofu too much.
- Pour in reserved water, and bring to a vigorous simmer. Cook until tofu absorbs flavors of sauce, about 3 minutes.
- Taste sauce, and add a pinch of salt and a pinch of sugar, if needed. Add green onions; stir to combine. Stir in cornstarch, then add enough to mixture to thicken sauce. (Traditionally, the sauce should be more soupy than gravy-like.) Sprinkle in the ground peppercorns, give mixture one last stir, and transfer to a serving bowl. Serve immediately with rice.
Tips:
- To achieve the best flavor, use high-quality Sichuan peppercorns. Look for those that are plump and have a reddish-brown color.
- Toast the Sichuan peppercorns before using to release their full flavor and aroma. You can do this in a dry skillet over medium heat for a few minutes, or in the oven at 350°F for 10-15 minutes.
- Grind the toasted Sichuan peppercorns into a fine powder before using. This will help to distribute their flavor evenly throughout the dish.
- Use a variety of chili peppers to create a complex and flavorful sauce. Some good options include dried chili flakes, chili powder, and fresh chili peppers. Be sure to adjust the amount of chili peppers used to your own taste preferences.
- Don't be afraid to experiment with different ingredients. Szechuan beef is a versatile dish that can be adapted to your own unique tastes. Some popular additions include ginger, garlic, scallions, and peanuts.
Conclusion:
Szechuan beef is a delicious and flavorful dish that is sure to impress your friends and family. With its bold flavors and complex aroma, it is a dish that you will want to make again and again. So next time you are looking for a new and exciting recipe, give Szechuan beef a try. You won't be disappointed!
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