Hot Spicy Shredded Beef Chinese Food

Szechuan beefiness shreds or Szechuan style beefiness stir fry is a very popular and common Sichuan style stir fries which creates extremely delicious and hot flavors.

There are actually 2 famous beef dishes in Sichuan cuisine. One is this savory tender beef stir fry and the other one is dry fried shredded beef with spices (干煸牛肉丝).  In our local Sichuan dish chain store (like to KFC, but providing very basic and mutual Sichuan dishes), this Szechuan style shredded beefiness is a must part of a whole repast. Shredded beefiness is served with whatsoever other ordered dish, similar chicken, meatballs and steamed rice to course a very typical Sichuan working day lunch. Through it is not famous outside China, try information technology at once. Believe me, it is every bit good as your favorite kung pao chicken.

The basic ingredients for an authentic Sichuan style stir fry.

1. Doubanjiang is a famous Sichuan chili paste fabricated from fermented broad beans and fresh peppers. It provides a very mild and yummy spice flavor.
2. Pickled peppers (泡椒) is another underrated star of Sichuan cuisine. They are almost only popular in Sichuan cuisine in China as seasonings. Nosotros honey to use them in stir  frying dishes or make stews. Sichuan pickled peppers are naturally fermented with the assistance of Lactic Acrid Bacteria and consequently help the final dish to obtain a slightly sour taste. You tin learn how to make accurate Sichuan style pickled peppers from this post or refer to this shortcut pickled peppers. If y'all cannot get pickled peppers, yous tin can apply iv-five fresh peppers and add blackness vinegar to imitate the season.

Detailed Steps

I the picture, I show you the magic ingredient of this recipe -- pickled peppers. Chop pickled peppers into pocket-size pieces.

Cut the beef against the grain into sparse slices. Then cutting into shreds. Mix the beef with all the seasonings expect cornstarch. Marinating for 15 minutes. And then mix cornstarch in. Mix well.

Add together around 1 tablespoon of cooking oil in wok and fry celery for 1 minutes until just cooked.   To avoid overcooking the beef shreds.

Heat the wok until hot firstly. And so place i tablespoon of  oil and add garlic, ginger, scallion and pickled peppers. Fry until aromatic over slow fire. Practice not burn them!

Push all the content in the wok to one edge of the wok, add some other 2 tablespoon of cooking oil in center and spread the beef shreds in.  Gently fry.  When the beefiness begin to change colour on surface, identify 1 tablespoon of doubanjiang in.  Add dark soy sauce, celery and table salt if necessary.

Mix well rapidly. Serve hot!

• 250 g shredded beef
• four tbsp. vegetable cooking oil , divided
• 100 g celery , around 5 cm long or as needed
• 10 to xv pickled peppers , finely chopped (Annotation 1)
• 2 light-green onion whites , cut into sections around 5 cm long
• 1 inch root ginger , chopped
• two garlic cloves , chopped
• ane tbsp. doubanjiang
• a minor pinch of salt
• 2 tsp. night soy sauce , for improve coloring

Marinating Sauce

• 1 tbsp. cooking wine or h2o
• one tbsp. low-cal soy sauce
• ane tbsp. oyster sauce
• 1 small pinch salt
• 2 tsp. cornstarch

• Cut the beef against the grain into sparse slices. So cutting into shreds.

• Mix the beef with all the seasonings expect cornstarch. Marinating for fifteen minutes. So mix cornstarch in. Mix well.

• Add around ane tablespoon of cooking oil in wok and fry celery for i minutes until but cooked.

• Rut the wok until hot firstly. Then identify 1 tablespoon of  oil and add together garlic, ginger, scallion and pickled peppers. Fry until aromatic.

• Push all the content in the wok to one border of the wok, add another 2 tablespoon of cooking oil in center and spread the beef shreds in. Gently fry  When the beef begin to change color on surface, place one tablespoon of doubanjiang in.

• Add dark soy sauce, celery and salt if necessary.  Mix well rapidly. Serve hot!

If you lot cannot become pickled peppers, utilize fresh chopped peppers. But the corporeality of fresh peppers should be halved. Otherwise, the terminal dish might be overwhelming spicy.

In order to create a slightly sour gustatory modality, add around 2 teaspoons of black vinegar along with dark soy sauce.

Calories: 548 kcal | Carbohydrates: 11 thou | Protein: 22 k | Fat: 45 g | Saturated Fat: 10 grand | Cholesterol: 80 mg | Sodium: 1599 mg | Potassium: 643 mg | Fiber: 4 thousand | Carbohydrate: v g | Vitamin A: 2925 IU | Vitamin C: 9.2 mg | Calcium: 55 mg | Iron: iii.4 mg

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Source: https://www.chinasichuanfood.com/shredded-beef-szechuan-style/

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