Spicy Szechuan Beef Recipes

SZECHUAN BEEF

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.

SPICY SZECHUAN BEEF RECIPE

Steps:

• Freeze the steak in the freezer overnight to make for easier slicing.
• Take the steak out of the freezer 1 hour before you plan to cook it, and slice it into thin strips.
• Place the steak strips into a large bowl along with the cornstarch, soy sauce, 1 teaspoon of mirin, 1 tablespoon of chili oil, brown sugar, and salt. Mix well and let the steak marinate for 15 minutes.
• Slice the red pepper and carrots into thin matchsticks.
• In a large pan, add 1 tablespoon chili oil and turn the heat to medium-high.
• Cook the sliced red pepper and carrots for 3 to 4 minutes, then set aside.
• Cook the marinated steak in 1 tablespoon of chili oil (in batches, if need be) for 3 to 4 minutes, stirring constantly.
• Turn down the heat to medium-low and add the cooked vegetables, mix these together with all of the cooked steak strips.
• Add the beef broth, 1 teaspoon mirin, the crushed red pepper, and the Szechuan peppercorns to the pan. Cook for 5 minutes until slightly thickened.
• Serve the Szechuan beef over rice. If desired, garnish with spring onions and sesame seeds.

SPICY SICHUAN BEEF STIR-FRY

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.

SPICY SZECHUAN BEEF

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.