Shredded Beef Szechuan Style
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2
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Calories
548 kcal
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Course
Main Course
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Cuisine
Chinese
Shredded Beef Szechuan Style
Description
The beef is sliced thinly against the grain, then marinated with a mixture that includes cooking wine, light soy sauce, oyster sauce, salt, and cornstarch to tenderize and flavor it. Stir-fried celery is cooked separately to maintain a mild crunch. Garlic, ginger, scallions, and pickled peppers are fried in hot oil to release their aromas, then the beef is seared quickly until just changing color. A spoonful of spicy doubanjiang and dark soy sauce are added for depth and color. The dish is tossed with the celery and any additional seasoning before serving hot.
Pickled peppers give this dish a distinctive sour and spicy note; if unavailable, fresh peppers can be used in lesser amounts to balance spiciness. A small amount of black vinegar can also be added to impart subtle acidity. This stir-fry pairs well with plain rice to balance its savory and spicy flavors.
Ingredients
- 250 g beef shredded
- 4 tbsp. vegetable oil divided
- 100 g celery , around 5 cm long or as needed
- 10 to 15 pickled peppers , finely chopped (Note 1)
- 2 green onion cut into sections around 5 cm long, whites
- 1 inch ginger chopped, root
- 2 garlic chopped, cloves
- 1 tbsp. doubanjiang
- a small pinch salt
- 2 tsp. dark soy sauce , for better coloring
Marinating Sauce
- 1 tbsp. cooking wine or water
- 1 tbsp. soy sauce light
- 1 tbsp. oyster sauce
- 1 small pinch salt
- 2 tsp. cornstarch
Instructions
- Cut the beef against the grain into thin slices. Then cut into shreds.
- Mix the beef with all the seasonings expect cornstarch. Marinating for 15 minutes. Then mix cornstarch in. Mix well.
- Add around 1 tablespoon of cooking oil in wok and fry celery for 1 minutes until just cooked.
- Heat the wok until hot firstly. Then place 1 tablespoon of oil and add garlic, ginger, scallion and pickled peppers. Fry until aromatic.
- Push all the content in the wok to one edge 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 1 tablespoon of doubanjiang in.
- Add dark soy sauce, celery and salt if necessary. Mix well quickly. Serve hot!
Notes
- If pickled peppers are unavailable, use half the amount of fresh chopped peppers to avoid excessive heat.
- Add approximately two teaspoons of black vinegar with dark soy sauce for a hint of sourness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 11g | 4% |
| Protein | 22g | 44% |
| Fat | 45g | 69% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 1599mg | 67% |
| Potassium | 643mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2925IU | 59% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 55mg | 6% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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