Szechuan Beef 🥩
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- čas přidán 17. 05. 2024
- Szechuan Beef
Ingredients
- 500g steak, cut into strips (approximately 1 lb)
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing cooking wine
- 2 tbsp cornflour (cornstarch)
- 2 red capsicums, sliced thin (red bell peppers)
- thumb-sized piece of ginger, peeled and julienned
- 4 cloves of garlic, crushed and finely diced
- 2 large spring onions, sliced thinly, whites and green parts kept separate
- 2 tbsp Szechuan peppercorns
- 2 tbsp chilli crisp
- 2 tbsp fermented bean paste
- 1 tbsp light soy sauce
- 1 tbsp black vinegar
- 1 tbsp sugar
- 3 tbsp peanut oil
- rice to serve
Method
1. Place the sliced beef in a bowl with 2 tablespoons of light soy sauce, 2 tablespoons of Shaoxing cooking wine, and 2 tablespoons of cornflour. Mix well and marinate.
2. Prepare all your vegetables so they are ready to cook.
3. Toast the Szechuan peppercorns in a dry pan for 1-2 minutes, or until they become fragrant. Transfer them to a mortar and pestle and pound them slightly, just to break them up a bit.
4. Make the sauce by combining chilli crisp, fermented bean paste, 1 tablespoon of light soy sauce, black vinegar, and 1 tablespoon of sugar in a bowl. Stir well.
5. Place a wok over high heat and add the peanut oil. Once the oil is hot, add the marinated beef and stir-fry for 3-4 minutes, or until the beef is browned. Remove the beef from the wok and set aside.
6. Place the walk back on the heat and add the red capsicums and stir-fry for 1-2 minutes. Then, add the ginger, garlic, and the white part of the spring onions. Stir-fry for a couple of minutes.
7. Add the toasted Szechuan peppercorns and the beef back into the wok. Stir-fry for 1-2 minutes before adding the sauce. Toss well to combine.
8. Serve the Szechuan beef garnished with the green part of the spring onions, alongside rice. 🌾
As aways, recipe is in the description.
God Bless Andy Cooks 🙏🍛🍽️
God Bless President Trump 🙏🇺🇸
"ALWAYS"
Will recommend adding some water into the beef marination. It will help your end result more tender.
cheers Andy one of my favourites.
Lamb Souvlaki please chef-For Liam 😊
"Red capsicum... Or bELL pEpPeRrr 🤠"
He's been to America a couple times... he'll figure it out eventually lol
Paprika!
Bell Pepper all day long! USA!
The stray is crazy
@@migooknamjaAmericans lol
Andy channeled his inner cowboy with that "Bell Pepper" line 😂
Andy does not say he knows how to cook something he's never eaten he says i can make it pretty close, he respects the food and the culture, he is a real one
Sichuan cooking rarely if ever uses boring peppers Chef Andy time to Spice up your Game toss out peppers with zero heat and opt for heat 🌶️
@@m.pearce3273sweet peppers are called that because you can feel it when roasting them and it’s delicious. What hot peppers that are delicious too do you recommend checking?
@@m.pearce3273I like the heat but pepper is so much better than chili
Andy out here talking with that Gordon Ramsay cadence
Love you guys!! Keep it up!!
As a Texan, I approve of this man's pronunciation of bell pepper.
"Bell pepper" spoken like a true Midwestern American! 😆 The only thing missing is Babe.
Love that you poured the sauce along the edge of the wok and not directly into the middle. True Asian.
Improves flavor
was waiting for that "... and a little bit of yum yum" 😂
Don't forget the jet engine stove 😂😂😂
“Bell Pepper”…finally! The best Aussie reply to an American saying “throw another shrimp on the Barbie”
Andy's a Kiwi who lives in Aussie
Thank you for simplifying this recipe.
You should definitely visit Szhechuan sometime. The food their is amazing
its called sichuan
Chef, you are a rock star!
Love sichuan peppercorns, the numbing sensation is cool and they taste awesome
Man everyone in the comments thinks they can do it better or has an impertinent personal comment to make!
Ignore the haters and keep up the great work chef!
I'm sure it's amazing with ribeye, but traditionally this dishes made with cheaper and leaner cuts of beef like eye round. Baking soda is commonly used to tenderize the beef before the marinade, which also tenderizes the beef.
I just tried the velveting technique with round eye cut and am amazed how tender it became!
Yes! But I thought it was baking soda that is usually used to tenderize the meat???
I use baking soda for all meats. A spoonful of soda in a bowl of cold water and after 15 minutes meat or chicken will be much more tender. Adjust amount of soda and length of soaking time on type, weight and age of meat. 😋
There is no dish like this in Sichuan lol
U can use wagyu if u wana😂
I loved how bewildered you sounded when you said the Szechuan peppercorns were technically a citrus. I felt the same way
The accent you put on to say "bell pepper" was gold 😂
My autism latched right onto that new trivia haha
sichuan peppercorns are in the same family as citrus (Rutaceae), but they belong to different genuses (Zanthoxylum and Citrus respectively)
so, sichuan peppercorns are closely related to citruses but are not citruses
this is an autistic person speaking btw
@@percytw Good to know! Thank you!
If you weren’t already aware, peppercorns are themselves (dried) fruits as well!
For anyone that doesnt like the crunch of the szechuan pepper corn in their food (I personally cant stand it no matter how finely its grinded) what I do is ill toast the peppercorns in oil to infuse the oil with the flavour (then take the pepercorns out), the flavour is not as strong tho.
Or else if you are using the peppercorns for a dish that requires water, just boil the peppercorns in the water to infuse (after they've been toasted) and then take the peppercorns out.
If the place you live has Asian grocery, you can find Sichuan peppercorn oil there. Just add a little drops into your dish to create that numbing feeling.
I'm from Sichuan and I confirm that the chef is cooking some legit Szechuan cuisine there, which is usually served in local restaurants. We usually use thinner parts of a cow like tenderloin though, and Szechuan pepper is absolutely the chef's kiss to the dish ❤❤
Is Szechaun the Cantonese spelling? Been to Chengdu 3 times and still don't understand the spelling difference
@@andrewelliott5154”Sichuan” is the “correct” spelling according to romanization using pinyin. Szechuan was the earlier romanization before pinyin ever existed, so it’s just an adaptation difference.
yeah I think Szechuan is just a spelling better to pronounce for English speaking people, like we use Beijing as spelling in Chinese but when it comes to English we also use Peking. Pinyin was first invented to help foreign people to pronounce Chinese characters so as long as it remains helpful it doesn't really matter which spelling you use. And in traditional Chinese there is no pinyin, it was only invented until the 1950s .
I got szechuan peppercorns and I ate one to see what they taste like but they make your mouth go like bzzzzzz its so funky.
fun fact: Black peppercorn is actually also a berry
Love the more commentary focused videos too. Looks delicious as always, Chef
You're now Ricks targett number one 😂
i dont even have any resturant with in 100 miles of where i live who could make it that way
Wow, it looks easy to cook, the only difficult thing is finding the Chinese ingredients. Thanks Chef.
You can easily find that are you local Asian grocery store, just ask them or give them a picture and they will find it for you.
@@mira.9162 thanks 👍
This is not a Chinese dish
@@dawuid1491Do you have any proof of that?
Seriously I'm asking here. If this isn't Chinese, what is it?
@@TheFLAMEXD It's an western dish that westerners think is Chinese, like General whatever chicken, or orange chick, sour and sweet chicken and a whole bunch of other stuff sold at place like Panada Dellivery. A quick search of this dish in Chinese on Baidu gives you, exactly zero result which is evident enough.
Thank you for translating ... capsicum/bell pepper!
damn the wok motion looks nice and smooth
You know it brother. Good stuff 😋😋😋
when he switches from his Aussie accent to his american accent like when he was cooking with Joshua weissman 😂
Everytime he said “little bit of…” there’s a part of me expecting “YUM YUM”
Bell pepperr sir Bell pepperrrr hahahahah I don't think Andy has enemies in is bloody life what a true legend ....
Love this new talk-n-cook style chef.
He sounded like a cowboy when he said "...or bell pepper" 🇺🇸🤠
I’m loving the use of the superior spelling of Szechuan. 🙌
Good attempt at an American accent 😂 I’m going to cook this recipe this weekend thanks for sharing!
Oh! And if you go to Sichuan, don't just settle for Chengdu. Go to Leshan. The province's real food capital
Andy I love your damn videos mate
Looks good! And super simple 😊
Your American accent is on point...
The lighting is a bit dark during the frying, making it hars to see but, good video as always andy!
Don't forget the toasted sesame on top lots of it
Switching over to ‘Murican for “Bell Pepper” had me rolling. Lol.
I'm definitely trying this. I absolutely love cooking with Szechuan peppercorns
I like the way you cook your super good at it thank u ❤🎉🇯🇵
Thanks Andy👍
I'm pleasantly surprised that the comment section is not plagued with rick and morty fans yelling about Szechuan sauce
You should make hk cafe style baked porkchops
Andy 👏👏👏👏👏👏UMake My Day
Your smile and Energy are contagious
🙌💯🌞🌈👌✌️✌️☺️
Love the recipe Andy
I want that cast iron pan. Where can I get it. It has a wood handle
Try Lehman's, a huge Amish hardware outlet in Ohio USA
And a little bit of yum yum
YOUR AWESOME ANDY AN INSPIRATION 🎉🎉
Looks delicious!
Technically all peppercorns are stone fruits like cherries, and I think Szechuan peppercorns would be as well since they have flesh with a pit in the center
Andy - love from nyc. You’re the man!!!!
I appreciate that!
AAAAND A LITTLE BIT OF YUM YUM
Yummy 😋
I love this Szechuan Beef! They also make it with the Beef coated in flour & fried crispy. 😉
Looks DELICIOUS!!!!😋😋😋
Andy is gonna lose his mind when he finds out the ALL peppercorns are dried berries. They are neither peppers, nor corn.
I like that he used Szechuan peppercorn in his cooking, as it is one of the most classic ingredients in Szechuan cuisine.
I had to double take and good back to that BELL PEPPER part hahaha
Banger!!!
Looks incredible!
Dang all the hate
You make that look so simple and delicious!
Red capsicum…Or ✨bElL pePPeR✨😂😂
Korean Jjajangmen please ❤
That looks delicious 😋
Black pepper is also a berry
Really?
I thought he said beef bacon " beef back in "
I really love this chill teambuilding vid. I enjoy just watching how you bulid and think about stuff. It would be pretty cool to see more videos like this of you just making teams for whatever tier.
Looks absolutely amazing
As most cooks, gonna improvise, yellow bell, or even jalapeño could work. Ordered a pack of "citrus"...learned that was an actual ingredient! As well as that fact. Thanks, Andy!
Yum!💕💕💕💕💕💕💕💕
Oh thank god you slowed down a bit in the explanation. And thank you for always including a recipe
So this prpper is actually a citrus fruit? Interesting fact. You always seem so merry.
All peppercorns are actually dried fruits. They are not from peppers
sichuan peppercorns are in the same family as citrus (Rutaceae), but they belong to different genuses (Zanthoxylum and Citrus respectively)
so, sichuan peppercorns are closely related to citruses but are not citruses
That looks soooo delicious!
By the way: where is his restaurant?
Andy: uses left hand instead of right hand for shaking the pan.
Internet experts: tHatS Not SZecHuAn!!!
It’s quite good. As a Chinese I approve this recipe 😊😊👍👍👍👍
Thank you so much 😊
@andy_cooks I'm currently in chengdu and I'd say it's pretty damn close but that's a Pro amount of numbing peppers 😅
China's cuisine is far too varied and different from region to region for this comment to mean much
The American accent though 🤣🤣
this guy knows everything about food. he's like the library of food
Don’t know or care about the “accent”
Issue.
I’m just glad there’s a detailed explanation in the video.
Now, while the process is not hard to make, I have a more important question for Andy and everyone else reading this.
“If you only have electric stove, how to make it hot enough to have the “Guo Chi” (Essence of the wok/ sudden intense high heat when the food contacting the wok/frying pan)?”
Should I use a small camping/ portable gas stove (that’s about 1.5 MacBook Pro in length and width) for open fire heat source? Or just use induction frying pan to hope for a higher /steady heat transmission?
I’m serious about my question, lol.
J kenji lopez-alt shows how to get a pretty close approximation with a torch over your wok or pan. I can't remember which video of his, but he uses a butane torch to toast it. Good luck.
Anything that can heat your wok to over 800F (that's the minimal temp IMO, but won't be as good as a much higher temp), or you won't be able to get “Guo Chi/wok hei". A household electrical/gas stove just goes to about 450F (same as ovens and induction is max 650) and most portable gas stoves just don't cut it. If you can, get yourself a gas jet burner specifically made for woks, there are some commercially available for about $150 (they have many blowtorch-like spouts specifically placed for wok bottoms). Don't do that inside your house if you don't have a powerful air extraction fan., like in restaurants. Your smoke/fire detectors will keep going off pretty often.
Delicious recipe Andy😊
Day 2 requesting encebollado from Ecuador
That was really fast but it looks so good
Looks absolutely delicious 🤤
Andy in Sichuan would be a good episode (chengdu).
My grandpa is from Sichuan and this recipe is legit.
Another tip is that restaurants like to use soda water to soften the beef prior to cooking.
Wait, I thought Andy become wokgod in a second here. As always, nice shorts too ^^
Who else is up at almost 5am hungry as heLL? Then ya come across this dudes fabulous cooking vids.
Dunno if I want to take a sedative or rummage thru the fridge!😅
For westernized Chinese dish it’s not bad
This guy really know how to cook
I love SCHIZWAN BEEF THANKS ANDY CHEF YOU ARE THE BEST ❤🎉😊🎉❤😊🎉❤😊🎉❤
That's a shit load of Szechuan peppercorn. Your mouth will feel like it got a shot of local anaesthesia.
For anyone curious, chef Wang Gang on youtube I THINK is from Si Chuan, or is located very close. A lot of his recipes are very authentic to that region
Yes one large portion please 😮❤😊
You hit that “bell pepper” out the park man. Hell yeah.