SPICY SZECHUAN STIR-FRY
Steps:
- Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.
HOT & SPICY SZECHWAN BEEF STIR FRY
This used to call for a cheap cut of flank steak but flank steak has been 'discovered'. It's not worth $6-7 a pound. It is probably my fault, I spent years singing the glories of the stuff and people finally believed me. That is the way of it all. If you can find it use soy sauce made with water, soy beans, and salt and nothing else. It is much richer and better. Portions and cooking time are a guess.
Provided by Pierre Dance
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Combine the marinade in a zip-lock bag.
- Add the beef, knead the bag every 5 minutes or so.
- Combine the Sauce ingredients, set aside.
- Heat the wok.
- Add 2 Tbs Oil.
- Swirl to coat.
- Add Carrots and stir fry 1 minute.
- Add Celery, Red Bell Pepper, and Onion, stir fry 2 minutes.
- Remove and set aside.
- Reheat wok.
- Add oil, swirl to coat.
- Add Crushed Red chilies, cook a few seconds.
- Add Beef, stir fry 3 minutes.
- Add ginger, stir fry 1/2 minute.
- Push Meat to the sides of the wok.
- Pour Sauce into the center of the wok.
- Stir and thicken for 30 seconds.
- Return the vegetables, stir and heat through.
- Serve.
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
SZECHUAN BEEF STIR-FRY
[DRAFT]
Provided by Food Network
Categories main-dish
Time 15m
Yield 4 Servings
Number Of Ingredients 8
Steps:
- 1) Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain vegetables. Set aside. 2) Meanwhile cut beef steaks into 1/4-inch thick strips. 3) Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic. 4) Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts.
SPICY BEEF STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
- Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
- Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
- If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.
SPICY SZECHUAN BEEF
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
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
SCHEZWAN OR SZECHUAN SPICY HOT CHICKEN
After sifting thru several recipes and much trial and error, I created my own version of restaurant quality Schezwan Chicken, w/the help of a bottle or two. Beware! It's S-P-I-C-Y!
Provided by Tallie in Pacific NW
Categories Chicken Breast
Time 30m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil on high in a skillet or wok.
- Add chicken and stir-fry for 5 minutes.
- Add yellow onion and red chili peppers; continue to cook on high for additional 5 minutes, stirring continuously.
- Add Tsang Schezuan Spicy Stir-Fry Sauce and Heavenly Chef Hunan Red Chili Sauce and stir-fry for 2-3 minutes.
- Add scallions and ground black pepper. Cook for an additional 2 minutes.
- Serve over white or brown rice.
More about "hot spicy szechwan beef stir fry recipes"
REAL-DEAL SZECHUAN BEEF STIR FRY - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
4.8/5 (19)Total Time 30 minsCategory MainCalories 388 per serving
- 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.
- 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.
30 MINUTE SPICY GINGER SZECHUAN BEEF - THE CHUNKY CHEF
From thechunkychef.com
4.6/5 (29)Estimated Reading Time 4 minsServings 4Total Time 25 mins
- Slice steak, across the grain, into 1/4 inch thick strips (see picture tutorial HERE), and place in a large plastic bag.
- Add mirin and soy sauce and massage into the meat. Add cornstarch, seal the bag and toss/massage to coat the meat.
SICHUAN BOILED BEEF (水煮牛肉 - SHUIZHU NIUROU) - THE …
From thewoksoflife.com
SICHUAN BEEF, DRY-FRIED - THE WOKS OF LIFE
From thewoksoflife.com
SZECHUAN BEEF STIR FRY – HOW TO MAKE IN FOUR EASY STEPS
From tasteasianfood.com
SZECHUAN BEEF - CHILI PEPPER MADNESS
From chilipeppermadness.com
SZECHUAN BEEF (BETTER THAN TAKEOUT!) - CHEF SAVVY
From chefsavvy.com
5/5 (3)Uploaded Aug 4, 2021Category Main CoursePublished Apr 13, 2023
BASIL BEEF STIR-FRY RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
RECIPETIN EATS’ SIZZLING MONGOLIAN BEEF STIR-FRY
From smh.com.au
SZECHUAN BEEF STIR FRY - CHINA SICHUAN FOOD
From chinasichuanfood.com
AUTHENTIC SZECHUAN SAUCE! | FEASTING AT HOME
From feastingathome.com
EASY SZECHUAN BEEF (LOW CARB) + VIDEO - A SPICY PERSPECTIVE
From aspicyperspective.com
SZECHWAN BEEF STIR-FRY - BETTER HOMES & GARDENS
From bhg.com
SPICY GARLIC BEEF STIR-FRY RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
THE BEST SPICY BEEF PEPPER STIR FRY - SMALL TOWN WOMAN
From smalltownwoman.com
KUNG PAO SHRIMP STIR FRY RECIPE - TASTING TABLE
From tastingtable.com
FLIES' HEAD: A SPICY STIR-FRY FROM TAIWAN - BBC TRAVEL
From bbc.com
KUNG PAO BEEF STIR FRY RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
SZECHUAN BEEF - DINNER AT THE ZOO
From dinneratthezoo.com
SZECHUAN CRISPY TOFU AND VEGETABLE STIR FRY | GLUTEN FREE & MORE
From glutenfreeandmore.com
HOW TO MAKE HOT AND SPICY BEEF TENDON (BRAISED AND SZECHUAN …
From misschinesefood.com
RECIPES FOR GRILLING SALMON KIMCHI BURGERS AND BEEF SKEWERS
From bostonglobe.com
SZECHUAN BEEF - AMANDA'S COOKIN' - STIR FRY
From amandascookin.com
You'll also love