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 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 ORANGE BEEF (STIR-FRY)
Make and share this Szechuan Orange Beef (Stir-Fry) recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 48m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
- Combine sauce ingredients; set aside.
- Heat wok over high heat, then add peanut oil (be careful of splattering).
- Remove beef from marinade and stir-fry until browned (3 minutes).
- Remove and let drain through a sieve.
- Pour most of the oil out of the wok, reserving about 2 teaspoons.
- Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
- Return the beef to the pan and add sauce.
- Stir-fry for 3 minutes, mixing well.
- Serve immediately.
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.
SPICY SCREAMIN' SZECHUAN STIR FRY
This was the other main dish at my Chinese New Year's party. Several guests declined a second chopstick load and requested large amounts of water, others went back for thirds. Depends on how much you treasure the continued existence of your taste buds...and don't be scared by the long ingredients list, they're all simple and easy. Serve this alongside something savory, follow with something cool and sweet, and vary the marinade and number of chilies according to taste. I used long, skinny 'pyro peppers' in this version. Oh, and try to resist the temptation to turn the heat down -- high heat is important to a quick stir fry, though it does make the chilies and chili oil quite pungent.
Provided by BrotherAdso
Categories Soy/Tofu
Time 1h
Yield 6 serving(s)
Number Of Ingredients 29
Steps:
- Mix together the diced chilies, soy sauce, chili garlic paste, vinegars, and honey until well blended.
- Add the szechuan seasoning, ginger, cayenne, and garlic.
- Stir to mix.
- Add the oils, mix, and then water down to desired spiciness.
- Marinate the seitan / chicken / tofu for at least 2 hours, preferably 4-6.
- Shake or turn occasionally to ensure even flavor distribution.
- Heat the oil in your wok.
- Add scallions, garlic, and chilies and stirfry to season, 1-2 minute
- Turn on the fan above your stove.
- Trust me.
- Add the marinated chicken and about 1/3 of the sauce.
- Saute on high heat for 5-10 minutes.
- Add carrots, water chestnuts, and celery; stir fry for 4-5 minutes.
- Add 1/3 more of the marinade sauce.
- Add broccoli, bamboo shoots, mushrooms and bell peppers.
- Saute for 3-5 minutes.
- If you desire, thicken the remaining marinate sauce with 2 tsp cornstarch and stirfry for an additional 1-3 minutes after adding.
- Serve over hot whole wheat spaghetti (trust me, this works) or brown rice.
Nutrition Facts : Calories 165.7, Fat 5.8, SaturatedFat 0.9, Sodium 1223, Carbohydrate 23.5, Fiber 4.5, Sugar 11.7, Protein 6.6
SPICY SZECHUAN SHRIMP STIR-FRY (LOW FAT)
Asian chili-garlic sauce may be found in the Asian section of any major supermarket or in any Asian grocery store, If you like more heat then increase the red pepper flakes, but be careful as the chili-garlic sauce is spicy also! The shrimp needs to marinate for 30 minutes, prep time includes marinating time, you may want to double this it very good!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 43m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl toss shrimp with sherry, ginger, garlic and red pepper flakes; cover and refrigerate for 30 minutes.
- In a small bowl, combine cornstarch and broth; whisk to dissolve the cornstarch; set aside.
- In another small bowl combine soy sauce, chili-garlic sauce and sugar; set aside.
- Heat 2 tablespoons peanut oil a wok or large heavy frypan.
- Add in the red bell pepper and stir-fry until crisp-tender (about 4 minutes).
- Add in the shrimp (coated with marinade) and stir-fry for 2 minutes.
- Add in green onions; stir-fry for about 30 seconds.
- Add in soy sauce mixture, and the cornstarch/broth mixture; cook until thickened (about 1 minute).
- Transfer to a bowl and serve with rice.
Nutrition Facts : Calories 227.8, Fat 8.8, SaturatedFat 1.4, Cholesterol 214.9, Sodium 1442.2, Carbohydrate 9.4, Fiber 1.5, Sugar 3.3, Protein 25.5
DR. JOEL FUHRMAN'S SZECHUAN SESAME STIR-FRY
Make and share this Dr. Joel Fuhrman's Szechuan Sesame Stir-Fry recipe from Food.com.
Provided by MissFit13
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a high powered blender, purée all sauce ingredients until smooth. Set aside.
- Heat 1/4 cup of water in a wok or large sauté pan. Add broccoli and cauliflower; cover and steam for 8 minutes.
- Remove cover and add bell pepper, mushrooms, snow peas and corn and stir-fry for an additional 5 minutes or until vegetables are crisp-tender.
- Add small amounts of water as needed to prevent sticking. Add sauce to veggies and continue to stir fry for 1 to 2 minutes to heat through.
- Serve over rice.
Nutrition Facts : Calories 499.8, Fat 12, SaturatedFat 1.8, Sodium 52.9, Carbohydrate 89.9, Fiber 12.1, Sugar 20.6, Protein 15.1
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