Spicy Chinese Stir Fry Beef Recipes

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.

Steps:

• Cut the beef in thin slices, place in a dish with the garlic and the 1/2 tablespoon of Dark Soya sauce and the 1/2 tablespoon of light soya sauce. mix well, cover and place in the fridge to marinade for half an hour.
• Cut up the vegetables of your choice, I use the vegetables I have mentioned, add the ginger and set aside.
• Place the light soya sauce, oyster sauce, sesame sauce and the hot bean sauce in the water, mix the corn flour with enough water to make a paste and add it to the water.
• Heat wok; add half of the oil and stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two. Add the liquid, stir until it thickens.
• Toss the vegetables back in and quickly stir.
• Serve with fried rice or noodles of your choice.

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.

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.

Steps:

• Slice steak into thin slices, cutting across grain.
• In a small bowl, stir next eight ingredients together until smooth.
• Heat oil in a hot wok or deep skillet.
• Add garlic and beef strips; stir-fry over high heat for 3-4 minutes or until cooked to the medium stage.
• Quickly stir in sauce, continue to stir until sauce has lightly thickened and is bubbly.
• Serve immediately over rice.
• Crisp snow peas make the perfect accompaniment.

Steps:

• In a small mixing bowl, dissolve beef bouillon cube in boiling water. Set aside to cool.
• Place beef and steak seasoning in a plastic resealable bag. Seal bag, releasing as much air as possible, and toss/squeeze with hands until well coated. Marinate for 30 minutes at room temperature.
• Once beef bouillon mixture has cooled, whisk in soy sauce, garlic powder, ginger, cayenne pepper and cornstarch. Set aside.
• In a wok, heat 1 tbs. oil until glistening. Brown beef strips on both sides, leaving a slight tinge of pink in the middle. Remove to another dish, cover and set aside.
• Add remaining 1 tbs. oil to wok. Add vegetables and black pepper and cook until crisp-tender. Once vegetables are cooked, return beef to wok and toss to combine.
• Make a well in the center of the wok and add sauce mixture, stirring constantly until slightly thickened. Then toss all together.
• Serve immediately over rice.

Steps:

• Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and stir-fry about 30 seconds. Add beef shanks and brown briefly; stir-fry about 1 minute.
• Add rice wine, soy sauces, water, cinnamon, star anise, and Sichuan peppercorns. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Check and add liquid if needed.
• Stir in sugar. Simmer an additional 10 minutes or until beef is tender.
• Remove beef from wok. Cool; place in ziplock bag and refrigerate until chilled or freeze along with a little of the cooking liquid.
• To use after chilling: slice beef thinly; arrange attractively on a platter and garnish with cilantro, if desired.
• To use after freezing: thaw beef in refrigerator and drain off liquid. Continue as above.

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.

Steps:

• Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices, then stack the beef slices and cut across the grain into 2-inch-long matchsticks.
• Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the carrots, celery, and chilies, then, using a metal spatula, stir-fry 1 minute or until the vegetables have absorbed all of the oil. Transfer the vegetables to a plate.
• Swirl the remaining 2 tablespoons peanut oil into the wok, carefully add the beef, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear. Then stir-fry 1 minute, or until the beef starts to foam and release its juices. Continue stir-frying 2 to 3 minutes or until almost all the liquid has evaporated and the oil begins to sizzle. Reduce the heat to medium and continue stir-frying 3 minutes until the beef is well browned, all the liquid has disappeared, and the wok is almost dry. Swirl the soy sauce into the wok and stir-fry 30 seconds or until well combined. Add the ginger and garlic and stir-fry 10 seconds or until the aromatics are fragrant. Add the carrot mixture and stir-fry 30 seconds or until well combined. Add the sesame oil and scallions and sprinkle on the salt and pepper.