Szechuan Beef（麻辣牛肉）
Szechuan Beef is a traditional Sichuan dish, belonging to the Sichuan cuisine category. The main ingredients typically include beef. This dish is primarily cooked through stir-frying. It features a brownish-red color, with a spicy and aromatic flavor profile, and a tender yet textured consistency. It's highly recommended for those who enjoy spicy and numbing flavors.
9 Comments
Szechuan Beef is a flavorful and spicy Sichuan dish, beloved for its aromatic and spicy taste. Whether for family gatherings or entertaining guests, it's a popular dish enjoyed by many. Below is a detailed guide on the tips and steps to make Szechuan Beef, so let's take a look!
1.What is Szechuan Beef?
Szechuan Beef, also known as "Mala Beef," is a classic dish in Sichuan cuisine, originating from the Sichuan region of China. Its name "Mala" comes from its unique sensation of numbing (ma) and spicy (la). The numbing sensation is derived from Sichuan peppercorns, while the spiciness comes from chili peppers and a blend of various seasonings. Sichuan Beef typically features tender beef as the main ingredient, complemented with ingredients like chili peppers, scallions, ginger, garlic, and other spices, creating a flavorful and aromatic dish.
2.How to slice beef?
Beef has coarse fiber structure and dense connective tissue, so it should be sliced against the grain to cut through the long fibers. Avoid slicing along the grain, as it can make the meat tough and less flavorful. First, identify the direction of the grain, then cut the meat perpendicular to the grain. The sliced meat should have a crosshatch pattern.
3.Which part of the beef should you choose?
It's best to choose meat from the beef leg, as the meat fibers are coarser, providing a chewy texture and enhancing flavor absorption. Remove any tendons and excess connective tissue to ensure the meat is tender and smooth.
4.How to make Szechuan Beef tender and delicious?
①Marinate the beef:Cut the beef into suitable sizes. To remove excess blood, marinate the beef cubes with salt and sugar for 2 hours before cooking. This will make the beef very tender. Alternatively, you can marinate the beef with egg whites and cornstarch, which helps maintain its tenderness.
②Stir-frying technique:During the stir-frying process, controlling the oil temperature is crucial. Heat the oil until it is about 70-80% hot, then add the beef and stir-fry over high heat. Keep the heat high and continuously stir to prevent the beef from sticking to the pan.
③Cooking time:Ensure the beef has enough cooking time to become tender. If using sliced or thinly cut beef, you can reduce the cooking time accordingly.
With these tips in hand, I believe everyone can quickly make an authentic Szechuan Beef. You can also adjust the seasoning according to your taste preferences, such as changing the amount of spices or adding different ingredients. Now, let's get started together!
INGREDIENTS
MAIN INGREDIENTS
- 300g beef
ACCESSORIES
- 40g Sichuan peppercorns
- 150g dried chili peppers
- 1 head of garlic
- 1 tablespoon of cornstarch
SEASONINGS
- 1 piece of old ginger
- 4 shallots
- 1 piece of cinnamon
- 2 pieces of Chinese cardamom
- 1/2 tablespoon of sugar
- 1 tablespoon of dark soy sauce
- 1 tablespoon of cooking wine
- 2 cloves
- 4 pieces of star anise
- 4 bay leaves
- 1 spoonful of salt
- 1 tablespoon of light soy sauce
- 150g oil
DIRECTIONS
STEP 1
Cut the beef into uniform cubes of approximately one centimeter.
Tip:
Pay attention to your knife skills when cutting the beef into thin and even slices. This will help the beef absorb flavors more easily and improve its texture.
STEP 2
Slice a small portion of the green onions into segments, slice the ginger, chop the garlic into chunks, and place them together with the cinnamon, bay leaves, star anise, Chinese cardamom, Sichuan peppercorns, dark soy sauce, light soy sauce, sugar, salt, and cooking wine in a dish. Add the beef, then sprinkle with a little cornstarch, mix well, and set aside to marinate for one hour.
STEP 3
While marinating the beef, prepare the chili peppers by washing them thoroughly and then soaking them in water to soften.
STEP 4
Then, cut the softened chili peppers into small pieces using scissors.
STEP 5
In a pan, add twice the amount of oil typically used for stir-frying. Start with cold oil and add the chopped green onions to begin frying them until they turn golden brown.
STEP 6
Leave a small amount of oil in the pan and pour the beef along with all the seasonings into the pan. Allow the beef to settle without stirring to let it sear and take shape.
STEP 7
After about one minute, stir-fry the beef, then add the chili peppers and continue to stir-fry until evenly mixed.
Tip:
When stir-frying the beef, use high heat for quick cooking to maintain a tender and smooth texture. Also, ensure to stir evenly during the cooking process to prevent the beef from sticking to the pan.
STEP 8
Push the meat and chili peppers to the front, creating a clear space in the pan for hot oil. Then, add the Sichuan peppercorns into the hot oil and fry them briefly before mixing them with the meat and continuing to stir-fry.
STEP 9
Finally, add the sesame seeds and stir-fry evenly before removing from the heat.
Tip:
After stir-frying the beef, it's best to let it sit for a moment to allow the beef to absorb the flavors of the sauce, enhancing the texture and taste.
Recipe analyzer
- Recipes: Szechuan Beef（麻辣牛肉）
- Main Ingredients:5
- Servings per recipe:1
- Servings size:538 g
-
Energy (calories)：715 kcal
-
Protein：65.06 g
-
Fat：41.99 g
Why gray?
-
Carbohydrates：22.89 g
-
Protein: 35%256 kcal
-
Fat: 52%378 kcal
-
Carbohydrates: 12%87 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
9 REVIEWS