Spicy Sichuan Beef With Mixed Vegetables Recipes

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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

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 BEEF AND VEGETABLES



Szechuan Beef and Vegetables image

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

2 cups uncooked instant rice
2 cups water
3/4 lb extra lean ground beef
4 ounces fresh snow pea pods, trimmed
1 (1 lb) package frozen broccoli carrots cauliflower mix
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup purchased szechuan stir-fry sauce
3 tablespoons dry roasted peanuts

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

SAUTEED MIXED VEGETABLES



Sauteed Mixed Vegetables image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

2 carrots, peeled and sliced on the bias
25 sugar snaps, trimmed
1/4 cup canola oil
10 black mushrooms, sliced
5 dried black mushrooms, soaked in warm water until soft
1 bok choy cabbage, sliced
Salt and white pepper to taste
1 teaspoon cornstarch dissolved in 1 tablespoon water
2 teaspoons oyster sauce
1 teaspoon sesame oil

Steps:

  • Blanch the carrots and sugar snaps in boiling water, 2 to 3 minutes, until tender but still crisp, drain. In a wok over high heat, heat canola oil, add mushrooms and stir. Add carrots and sugar snaps, and stir for 2 minutes. Lower the heat and add cabbage, salt and pepper. Sitr in cornstarch slurry, oyster sauce and sesame oil.

SPICY SICHUAN BEEF WITH MIXED VEGETABLES



Spicy Sichuan Beef with Mixed Vegetables image

Provided by Silvana Nardone

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 pound skirt steak, cut against the grain into 1/4-inch strips
2 tablespoons chili bean paste
1 tablespoon tamari
1 tablespoon rice vinegar
1 teaspoon coconut sugar
1/2 teaspoon Chinese five-spice powder
4 red or green shishito peppers
2 red jalapenos, seeded if desired and thinly sliced
2 stalks celery, thinly sliced
1 carrot, thinly sliced
1 scallion, chopped
1 clove garlic, finely chopped
Salt

Steps:

  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 10 minutes; drain on paper towels. Meanwhile, in a medium bowl, stir together the bean paste, tamari, vinegar, coconut sugar and five-spice powder. Set aside.
  • In the same skillet, heat the remaining 1 tablespoon oil over high heat. Add the shishito peppers, jalapenos, celery, carrot, scallion and garlic and cook, stirring constantly, until lightly charred, about 1 minute. Stir in the beef and the bean paste mixture and cook for 1 minute more. Season with salt.

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

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

SZECHUAN TOFU AND VEGGIES



Szechuan Tofu and Veggies image

Szechuan Tofu and Veggies! A flavorful vegan stir-fry with crispy tofu, szechuan sauce and loaded up with healthy vegetables! Quick, easy and flavorful!!!

Provided by Sylvia Fountaine | Feasting at Home

Categories     vegan

Time 30m

Yield 2

Number Of Ingredients 12

8-12 ounces tofu, patted dry and cubed (or sub shrimp or chicken cubes)
2 tablespoons peanut oil or high heat oil
generous pinch salt and pepper
½ cup thinly sliced onion
4 ounces sliced mushrooms (optional)
2 cups shredded cabbage (or shredded brussels, or shredded broccoli)
1 cup shredded carrots or matchstick
½ red bell pepper, thinly sliced
1 cup asparagus, snap peas, or green beans
optional: 6-8 small dried red Chinese or Arbol chilies
¼ cup Szechuan Sauce and more to taste! (please multiply if doubling or tripling the recipe)
garnish: scallions, sesame seeds, chili flakes

Steps:

  • Heat oil in a skillet. Season oil generously with salt and pepper. With tofu, I generally use ½ teaspoon kosher salt per ½ pound of tofu. Swirl the seasoned oil around until spread out uniformly. Add tofu and sear on at least two sides, until crispy and golden. Be patient here. Set aside.
  • To the same pan, add a little more oil if needed, onion, and mushrooms and sauté over medium-high heat - stirring constantly, until tender, about 3 minutes. Add the remaining veggies, add the dried red chilies if you like -and lower heat to medium, and sauté, tossing & stirring for 3-5 minutes until just tender or al dente. Tender, but vibrant and still slightly crisp!
  • Add the Szechuan Sauce, starting with ¼ cup and adding more to taste. If you are cooking more than one batch, you'll need to multiply the sauce accordingly. Cook the sauce 2 minutes, letting it thicken a bit. Toss in the crispy tofu ( or shrimp or chicken) right at the end, just to warm it up.
  • Divide among bowls. Sprinkle with sesame seeds and scallions. Add chili flakes for more heat.
  • Serve this just as it is, or over rice, or noodles... and remember, do not eat the dried chilis!

Nutrition Facts : ServingSize - With tofu - Add 2 servings of Szechuan Sauce ( ¼ cup), Calories 307 calories, Sugar 11.9 g, Sodium 368.4 mg, Fat 20.3 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 23.9 g, Fiber 7 g, Protein 14.2 g, Cholesterol 0 mg

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  • Kung Pao Chicken. This is the popular dish made with chicken, peanuts, and hot chiles, that is named after a generic government official or kung pao. Feel free to turn the heat up or down on this dish by adjusting the amount of chiles used.
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  • Spicy Szechuan Eggplant. Eggplant and ground pork are stir-fried with chile paste and other seasonings in this spicy Szechuan recipe. For a vegetarian version, leave out the ground pork and increase the amount of eggplant.


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