Spicy Ginger Szechuan Wagyu Beef Recipes

SPICY SICHUAN BEEF STIR-FRY

Spicy Sichuan Beef Stir-Fry image

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

Ingredients

1 pound flank steak, halved lengthwise and thinly sliced against the grain
2 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
1 English cucumber, peeled, halved lengthwise, seeded and cut into 3/4-inch chunks
2 stalks celery, chopped, plus celery leaves for topping
3 tablespoons Asian black bean sauce
4 pickled hot cherry peppers, chopped, plus 2 tablespoons brine
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon mixed peppercorns
4 cups cooked jasmine rice

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

SPICY SZECHUAN BEEF

Spicy Szechuan Beef image

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

Ingredients

1/2 lb round steak, cut into thin slivers
7 tablespoons soy sauce, divided
2 tablespoons sugar, divided
1/2 teaspoon white pepper
3 tablespoons cornstarch
4 tablespoons oil, divided
3 tablespoons hoisin sauce
1 -2 teaspoon cayenne, to taste
2 cups celery, julienned
1 cup carrot, julienned
2 green onions, julienned
steamed white rice

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

Szechuan Noodles With Spicy Beef Sauce image

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

Ingredients

1 lb ground beef
1 1/2 cups chopped onions
2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger
1/2-1 1/2 teaspoon dry crushed red pepper (start off with just a little and work your way up)
2 tablespoons sesame oil
2 tablespoons cornstarch
3/4 cup beef broth
1/3 cup hoisin sauce
2 tablespoons soy sauce
8 ounces vermicelli, cooked
1/2 cup sliced green onion

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.

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