Chinese Beef Stew By Bmwqq
Prep time: 20 minutes
Cook time: 20 minutes
Utensils:
Wok, pot, serving bowl.
Serves 2
Ingredients:
10.5oz. / 300 g beef
2 leeks, cut into 1-inch length
1 tbsp. chopped scallion
4 garlic cloves, cut in half
4 slices ginger root, peeled
2 stalks rapeseed plants, cut into 2-inches length
5-10 hot red peppers
1 tbsp. szechuan peppercorn
1 tbsp. chili bean sauce
5 tbsps. vegetable oil for stir-frying
1 tsp. salt, or to taste
Marinade:
1 tbsp. cornstarch
1 tbsp. light soy sauce
1 tbsp. Chinese rice wine, or dry sherry
1 tbsp. salt, or to taste
Directions:
1. Cut the beef into thin strips according to the picture, then combine with the marinade in a bowl, let them marinate for about 20 minutes.
spicy beef stew recipe
2. Preheat the wok over high heat until hot, then stir fry hot red pepper and Szechuan peppercorns over the lowest heat. Then transfer to the cutting board and chop into small pieces.
spicy beef stew recipe
3. Bring a large pot of water on to a boil, blanch the rapeseed plant in boiling water for about 20-30 seconds, or until jade green, then transfer to a bowl of cold water to stop cooking, then drain again and set aside in a bowl for later use.
spicy beef stew recipe
4. Heat a wok, add 2 tbsps. vegetable oil and swirl to coat the surface, when the oil is hot, saute 1 tbsp. chili bean sauce, 4 slices ginger, 1 tbsp. chopped scallion, and 4 garlic cloves briefly, about 40 seconds, or until aromatic. Add in 3-4 cups water, leeks, season with salt, then bring them to a boil.
spicy beef stew recipe
5. Reduce heat to medium when boiling, add the beef strips back into the wok in question, cook over medium heat until done.
6. Ladle the mixture into the bowl in question, top with the chopped hot red pepper and Szechuan peppercorns, stir to mix everything together.
7. Heat the wok with the remaining vegetable oil until hot, then spoon over the mixture, serve hot.
spicy beef stew recipe
Tips:
1. At step 2, please stir fry hot red pepper and Szechuan peppercorns over lowest heat rather than high heat, they can easily burnt.
Source: http://www.bmwqq.com/chinese-recipes/573.html
Cook time: 20 minutes
Utensils:
Wok, pot, serving bowl.
Serves 2
Ingredients:
10.5oz. / 300 g beef
2 leeks, cut into 1-inch length
1 tbsp. chopped scallion
4 garlic cloves, cut in half
4 slices ginger root, peeled
2 stalks rapeseed plants, cut into 2-inches length
5-10 hot red peppers
1 tbsp. szechuan peppercorn
1 tbsp. chili bean sauce
5 tbsps. vegetable oil for stir-frying
1 tsp. salt, or to taste
Marinade:
1 tbsp. cornstarch
1 tbsp. light soy sauce
1 tbsp. Chinese rice wine, or dry sherry
1 tbsp. salt, or to taste
Directions:
1. Cut the beef into thin strips according to the picture, then combine with the marinade in a bowl, let them marinate for about 20 minutes.
spicy beef stew recipe
2. Preheat the wok over high heat until hot, then stir fry hot red pepper and Szechuan peppercorns over the lowest heat. Then transfer to the cutting board and chop into small pieces.
spicy beef stew recipe
3. Bring a large pot of water on to a boil, blanch the rapeseed plant in boiling water for about 20-30 seconds, or until jade green, then transfer to a bowl of cold water to stop cooking, then drain again and set aside in a bowl for later use.
spicy beef stew recipe
4. Heat a wok, add 2 tbsps. vegetable oil and swirl to coat the surface, when the oil is hot, saute 1 tbsp. chili bean sauce, 4 slices ginger, 1 tbsp. chopped scallion, and 4 garlic cloves briefly, about 40 seconds, or until aromatic. Add in 3-4 cups water, leeks, season with salt, then bring them to a boil.
spicy beef stew recipe
5. Reduce heat to medium when boiling, add the beef strips back into the wok in question, cook over medium heat until done.
6. Ladle the mixture into the bowl in question, top with the chopped hot red pepper and Szechuan peppercorns, stir to mix everything together.
7. Heat the wok with the remaining vegetable oil until hot, then spoon over the mixture, serve hot.
spicy beef stew recipe
Tips:
1. At step 2, please stir fry hot red pepper and Szechuan peppercorns over lowest heat rather than high heat, they can easily burnt.
Source: http://www.bmwqq.com/chinese-recipes/573.html
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