SZECHUAN BEEF WITH SZECHUAN NOODLES
Delicious sweet and spicy dish. If using filet mignon it is like butter in your mouth.
Provided by barbara lentz
Categories Beef
Time 20m
Number Of Ingredients 27
Steps:
- 1. For the noodles Bring a pot of water to boil and cook the noodles according to directions. Drain. Mix the ingredients for the chili oil together. Mix the ingredients for the sauce together in a separate dish. Place the chili oil in a large skillet. Add the noodles. Cook 1 minutes. Stir in the sauce ingredients and cook another 1 minute. Top with peanuts before serving.
- 2. For the Beef Mix the sauce ingredients together and set aside. Add oil to a wok or skillet. Stir in the garlic and ginger cook 1 minutes. Stir in the scallions and beef cook 1 minute stirring continually to get a medium rare on the meat. Add the Shaoxing wine and let it evaporate into the meat.
- 3. Serve the meat over the noodles.
SZECHUAN BEEF
It is spicy! Serve with rice.
Provided by Anonymous
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 13.3 g, Cholesterol 44 mg, Fat 21.1 g, Fiber 3.6 g, Protein 17.9 g, SaturatedFat 5.4 g, Sodium 242.8 mg, Sugar 3.4 g
TINGLY SZECHUAN PEPPER BEEF NOODLES
Make and share this Tingly Szechuan Pepper Beef Noodles recipe from Food.com.
Provided by Pinay0618
Categories Spaghetti
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
- While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat until smoking. Pat the ground beef dry with a paper towel, then crumble it into the hot oil.
- Add the onion, chile, garlic, ginger, szechuan pepper and five-spice powder to the beef. Stir-fry until the onion is slightly softened, 2 minutes.
- Add the noodles to the beef mixture. Stir in the tamari (or liquid amino). Remove from the heat and toss with the lettuce and scallions. Serve with the chili oil (or sriracha).
Nutrition Facts : Calories 986.1, Fat 62.5, SaturatedFat 13, Cholesterol 77.1, Sodium 1592.4, Carbohydrate 75.9, Fiber 7.1, Sugar 4.2, Protein 34.5
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.
SZECHUAN BEEF NOODLES WITH SCALLIONS & SESAME SEEDS
Sometimes, a sauce just steals the show. Case in point? This one, which combines zingy, spicy, Szechuan paste with tangy-sweet soy glaze, beef stock concentrate, and a sprinkle of sugar. Totally mouthwatering and packed with umami flavor, it pairs perfectly with ground beef, sautéed cabbage and carrots, and a tangle of chewy ramen noodles. Each bowl is topped with a sprinkle of scallion greens, plus sesame seeds for nutty crunch. And the best part? It's all ready in just 15 minutes-now that's a dinner win!
Provided by HelloFresh
Categories main course
Time 15m
Number Of Ingredients 12
Steps:
- • Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.
- • Heat a drizzle of oil in a large pan over medium-high heat. Add beef*; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there's excess grease in your pan, carefully pour it out. • Stir in scallion whites and cabbage; cook until tender, 2-3 minutes.
- • Stir in Szechuan paste, sweet soy glaze, stock concentrate, and 1 tsp sugar (2 tsp for 4 servings). Cook, stirring, until beef mixture is thoroughly coated in sauce. • Reduce heat to low.
- • Once water is boiling, add ²⁄3 of the noodles (save the rest for another use) to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and thoroughly rinse under cold water for at least 30 seconds. (This stops the cooking and helps prevent sticky noodles.) • Add drained noodles and 1 TBSP butter (2 TBSP for 4 servings) to pan with beef mixture; toss until noodles are warmed through and everything is combined, 1-2 minutes. TIP: If needed, add water a splash at a time until noodles are thoroughly coated in sauce. • Divide between bowls and top with scallion greens and a pinch of sesame seeds. Serve.
Nutrition Facts : Calories 780 kcal, Fat 34 g, SaturatedFat 14 g, Carbohydrate 82 g, Sugar 26 g, Protein 37 g, Fiber 6 g, Cholesterol 110 mg, Sodium 3420 mg
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