How to Cook Yummy Szechuan Spicy Beef
Szechuan Spicy Beef. Szechuan Beef is stir-fried thin slices of marinated beef coated in a Szechuan sauce. The sauce is thick, tangy, slightly sweet with a bit of a kick. This style originally comes from the Sichuan Province in China.
The key is the homemade Szechuan sauce, which you can whip together in very little time, along with some wonderfully vibrant and spicy flavors characteristic of Sichuan cuisine. Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm. Pour sesame oil in pan and heat till hot. You can have Szechuan Spicy Beef using 0 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Szechuan Spicy Beef
Combine cornstarch and beef broth, whisking until smooth. In a large bowl, toss together cornstarch and marinated beef, shaking off any excess cornstarch before frying. Succulent beef slices and crispy vegetables are seasoned with generous amounts of dried chilli, Sichuan peppercorn, chilli bean paste, ginger, garlic, etc. Hot, numbing and aromatic, it creates a mini party on your tastebuds!
Szechuan Spicy Beef step by step
- Trim the stake, and work with half the story, wine, cornstarch and sesame oil, as well as the water and egg white. Let it stand for at least one hour.
- Heat the peanut oil in a wok then add the marinated meat. Sia and Brown, if there's any marinade left on the plate scrape it in a mix.
- Add garlic, ginger, peppercorns, bean paste, and half the remaining soy and wine..
- Add all the vegetables then stirfry..
- In a bowl put the vinegar, sugar, stock and remaining soy, wine, sesame oil and cornstarch. Mix thoroughly and add it to the wok. Toss and cook for 30 seconds.
Six steps to cook Sichuan boiled beef Let's firstly talk about the workflow of cooking Sichuan boiled beef. Szechuan Beef - This dish is usually breaded and crispy. Then coated in a very spicy-sweet sauce. It is often topped with fresh scallions or bean sprouts to contrast the spicy flavor. Ginger Beef - Is a westernized version of Szechuan Beef, with the addition of carrots, and a little less spice.
