Beef Sichuan Pepper Stir Fry Recipes
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
SPICY SICHUAN BEEF STIR-FRY
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
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
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