Szechuan Beef

I like to make some spicy and spicy home-cooked dishes at home . Every once in a while, I feel that something is missing in my life if I don’t order some heavy-tasting dishes.

Today I happened to have a piece of super beef tendon at home and made this spicy beef, seasoned with chili powder freshly beaten in the home cooking machine. In addition to the dry and fragrant beef at the end, the side dishes, celery and garlic slices are amazing.

What is Szechuan beef

Szechuan beef is a spicy dish from China. The name comes from the region where it originated, Sichuan province. This type of food has become very popular in recent years.

Szechuan beef or red-cooked beef is a Chinese dish consisting of meat cooked in a sauce containing chili peppers. The dish was originally developed in the city of Chengdu, Sichuan Province, China.

Szechuan beef is usually served with rice and vegetables. Some restaurants serve it with noodles. There are also some variations of this dish such as chicken, pork, seafood, etc.

Szechuan beef Recipe

In the past, the most troublesome thing when cooking such heavy dishes was washing dishes and pots. After having a dishwasher, cooking has become so beautiful. Throw the big oil pan after cooking the beef directly into the dishwasher to completely free your hands. A food processor for chili powder usually needs to be very careful to clean the blades. Now, sending all the washable parts of the food processor into the dishwasher is also clean and convenient. It is really a home appliance that enhances happiness.

Ingredients:

Tips & Variations

1. The beef tendon I use, I use carefully selected tendon meat, which is easier to handle, and the outermost tendons need to be removed. If you choose meat from other parts, it is also recommended to choose a leaner part, and do not choose beef brisket and rib, which is rich in fat.

2. When cooking beef with oil, you can use more oil than cooking oil, not too much but not too little.

3. The chili powder can also be finely beaten. If you don’t like spicy food, reduce the amount of chili powder.

How to make szechuan beef

1. Have all the ingredients ready.

2. After slicing the beef, add cooking wine, oyster sauce, and soy sauce to mix well and set aside. Marinate for about 15-20 minutes.

3. Prepare 22 grams of peppers, soak them in warm water to soften.

4. Cut the soaked peppers in half with scissors and remove the pepper seeds inside.

5. Take some of the pepper and grind it into powder.

6. The chili powder can be either thick or fine, take 10 grams for later use.

7. Add 300 grams of oil to the pot, cook until there is a little oily smoke, then turn to low heat and add the marinated beef.

8. The firepower should be adjusted at any time to ensure that the pot is bubbling like boiling water, and the beef is stirred with a spatula in the middle. Heat for a total of 5 minutes.

9. Remove the beef and drain the oil. spare.

10. Pour out the oil in the pot just now, clean the pot, reheat it, pour in 30ml of oil, add peppercorns, garlic slices, ginger slices, and celery, stir-fry for about 1 minute over high heat.

11. Add the chilli and fry for half a minute.

12. Add the prepared beef and stir fry for half a minute.

13. Finally, add the prepared sugar, salt, five spice powder, chili powder, and white sesame seeds.

14. Stir fry evenly.

15. Put it on a plate and eat it.

Szechuan Beef

Szechuan beef is a spicy dish from China. The name comes from the region where it originated, Sichuan province. This type of food has become very popular in recent years.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Chinese

Servings 4

Calories 420 kcal

Ingredients

  

• 300 grams Beef
• 1 Celery
• 8 petals Garlic
• 4 pieces Ginger
• 22 grams Dried Chili
• 10 grams Paprika
• 12 grams Soy sauce
• 15 grams Oyster sauce
• 10 grams Cooking wine
• 5 grams Salt
• 5 grams Five spice powder
• 10 grams White sesame
• 3 grams Sichuan peppercorn More than 20 grains
• 300 grams Corn oil

Instructions

 

• Have all the ingredients ready.
• After slicing the beef, add cooking wine, oyster sauce, and soy sauce to mix well and set aside. Marinate for about 15-20 minutes.
• Prepare 22 grams of peppers, soak them in warm water to soften.
• Cut the soaked peppers in half with scissors and remove the pepper seeds inside.
• Take some of the pepper and grind it into powder.
• The chili powder can be either thick or fine, take 10 grams for later use.
• Add 300 grams of oil to the pot, cook until there is a little oily smoke, then turn to low heat and add the marinated beef.
• The firepower should be adjusted at any time to ensure that the pot is bubbling like boiling water, and the beef is stirred with a spatula in the middle. Heat for a total of 5 minutes.
• Remove the beef and drain the oil. spare.
• Pour out the oil in the pot just now, clean the pot, reheat it, pour in 30ml of oil, add peppercorns, garlic slices, ginger slices, and celery, stir-fry for about 1 minute over high heat.
• Add the chilli and fry for half a minute.
• Add the prepared beef and stir fry for half a minute.
• Finally, add the prepared sugar, salt, five spice powder, chili powder, and white sesame seeds.
• Stir fry evenly.
• Put it on a plate and eat it.

Notes

1. The beef tendon I use, I use carefully selected tendon meat, which is easier to handle, and the outermost tendons need to be removed. If you choose meat from other parts, it is also recommended to choose a leaner part, and do not choose beef brisket and rib, which is rich in fat.

2. When cooking beef with oil, you can use more oil than cooking oil, not too much but not too little.

3. The chili powder can also be finely beaten. If you don’t like spicy food, reduce the amount of chili powder.