Szechwan Crispy Beef Recipes

SPICY CRISPY BEEF

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
• Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
• In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
• Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

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

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.

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

SICHUAN BEEF

Steps:

• Gather the ingredients.
• Cut the beef julienne style, across the grain , into thin slices less than 1/4-inch thick and 2 1/2 to 3 inches long.
• Wash, peel, and julienne the carrots into thin strips about 1/8-inch thick and 2 1/2 to 3 inches long.
• Mince the ginger.
• Cut the scallion into lengths about 2 1/2 inches long, and then into thin shreds.
• In a small bowl, combine the bean sauce and chili paste or chili sauce. Set aside.
• Heat the wok on medium-high heat for at least 30 seconds. The wok is ready when you can feel the heat when holding the palm of your hand 2 to 3 inches above the wok's surface.
• Add 1 1/2 tablespoons oil to the heated wok by drizzling it down the sides. When the oil is hot, add the julienned carrots. Stir-fry for 2 minutes, stirring in the salt. (Do not brown the carrots.) Remove from the wok.
• Heat remaining 6 tablespoons of oil in the wok over medium-high to high heat. When the oil is hot, add the beef.
• Stir-fry for approximately 10 minutes, until the beef is crispy and dark brown and chewy (you will hear the beef sizzle as it dries out).
• Splash the beef with the rice wine or dry sherry during the later stages of cooking.
• Push the beef up to the sides and drain all but 2 tablespoons from the wok. Add the bean sauce and chili paste or sauce mixture, and stir-fry for a few seconds.
• Then add the ginger and scallions. Stir-fry for a few seconds, until aromatic, then return the carrots to the wok.
• Stir in the sugar and the roasted Szechuan peppercorns. Taste and adjust seasonings if desired.
• Serve hot and enjoy!

SZECHWAN CRISPY BEEF

Steps:

• Trim away fat from steak. Slice across the grain into 1/4-inch thick slices. Slice steak again across the grain for matchstick pieces of steak. Set aside.
• Add 2 tablespoons of oil to a hot wok or large skillet over high heat. Add carrots and stir-fry for 2 minutes. Remove carrots and set aside.
• Add enough oil to coat the bottom of the wok or skillet. Once hot, add beef strips and stir-fry for 8 to 10 minutes, or until beef is dark and crispy. Be careful as beef will splatter for the first 3 to 4 minutes while it loses its moisture.
• Remove beef from skillet and drain out all oil, except for 1 tablespoon, if desired. Add scallions and stir-fry for 30 seconds. Add carrots and beef back to skillet. Stir-fry for another 30 seconds. Add stir-fry sauce, sherry, and chili-garlic sauce. Stir-fry for another 30 to 60 seconds. Garnish with green scallions and serve hot.

REAL-DEAL SZECHUAN BEEF STIR FRY

Steps:

• Beat the egg in a medium sized bowl. Add the sliced beef, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.
• Combine everything for the sauce in a big bowl and mix well.
• When you're ready to cook, drain the extra liquid from the bowl of beef. Add the cornstarch. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.
• Heat oil in a large nonstick skillet (or a cast iron pan) over medium high heat until hot. Add the beef and spread into a single layer in the skillet. Separate the beef pieces with a pair of tongs or chopsticks.
• Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
• Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.
• Add the onion, pepper, and dried chili pepper. Cook and stir for 1 minute.
• Add the ginger and garlic. Stir a few times to release the fragrance.
• Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.
• Add back the beef pieces. Stir to coat beef with sauce.
• Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.
• Serve hot over steamed rice as a main dish.

SZECHUAN CRISPY ORANGE BEEF

Steps:

• *THEORANGE: With vegetable peeler,cut zest from orange into long pieces.
• Cut pieces into thin strips.
• Dry slightly in microwave oven.
• Slice the orange for garnish.
• Steak should be frozen, but still pliable for easier slicing, slice in strips across the grain.
• Coat the meat completely with cornstarch and set aside.
• Combine dried orange peel in a small dish with hot pepper.
• Cut onion and combine in another small dish with water chestnuts.
• Mince garlic and green onion.
• SAUCE: Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.
• Put a metal strainer over a large saucepan in kitchen sink.
• Heat wok for two minutes over highest heat.
• Add oil and heat until it is very hot.
• Add beef, stir to break it up.
• Fry for 2 to 3 minutes, til the outside is crispy.
• Transfer to strainer in sink and pour oil and beef into it.
• Place empty wok back on high heat, add garlic and green onion.
• Add hot pepper and orange peel, Stir briefly.
• Add onion and water chestnuts and stir 30 seconds.
• Add sauce and stir well to coat.
• Let mixture boil until it thickens slightly.
• Add hot beef and then sesame oil.
• Put on serving plate and garnish plate with orange slices.
• Serve with rice.

CRISPY SZECHUAN BEEF

Steps:

• Heat the wok for at least 30 secs. Add 1 1/2 tbsp oil. When hot add carrots. Sitr fry for 2 mins adding salt (do not brown) Remove. Add rest of oil over medium ot high hear. Add beef. Stir fry for 10 mins until beef is crispy and dark brown and chewy.(beef will sizzle when it dries.)Add the rice wind at the end. Drain oil. Add bean sauce and chili past. Stir fry for a few seconds then add ginger and scallions. Add carrots, sugar and peppercorns.

SZECHUAN CHICKEN RECIPE

Steps:

• First marinade the chicken with sugar, soy sauce, Shao Xing wine, black pepper, baking soda and corn starch. Mix it well to combine evenly and set aside for 15 minutes and prepare the vegetables.
• To shallow fry the chicken pieces, heat the wok/pan into high heat about 350°F, add oil about 1" high. Add the chicken pieces and fry for 5-6 minutes until crispy golden brown by turning sides. Then remove from oil and set it aside.
• Leave 2 tablespoon of oil in the wok, add chopped onions and stir fry few seconds with medium-high heat. Then follow with the dried chilli and continue stir fry for another 1 minute.
• Add chopped garlic,, ginger and stir for few seconds, then follow with the crushed Sichuan peppercorns and toss well with other ingredients.
• Place the fried chicken back in, pour the soy sauce, Shao Xing wine, sesame oil and sugar. Combine well with everything.
• Turn off the heat and add spring onions and sesame seeds. Toss well and transfer to serving plate.