Spicy Sichuan Beef With Mixed Vegetables Recipes
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
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 BEEF AND VEGETABLES
Make and share this Szechuan Beef and Vegetables recipe from Food.com.
Provided by Chris from Kansas
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice in water as directed on package.
- Meanwhile, in 12-inch nonstick skillet, brown ground beef until thoroughly cooked. Remove beef from skillet; drain.
- In same skillet, combine pea pods, frozen vegetables, water chestnuts and stir-fry sauce; mix well. Cover and cook on medium 7 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
- Return beef to skillet; mix well. Cook 2 to 4 minutes or until thoroughly heated, stirring occasionally.
- Serve over rice; sprinkle with peanuts.
Nutrition Facts : Calories 606.5, Fat 27.1, SaturatedFat 5.1, Cholesterol 52.7, Sodium 880.3, Carbohydrate 59.9, Fiber 5.7, Sugar 5.1, Protein 33
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