Cut the beef into thin strips across the grain. This may well be the fastest stir fry recipe you make all year – 1 minute to cook the beef, 1 minute to make the sauce. N x. Hi! In the pictures below, I demonstrate my approach to slicing a chunk of flank steak. Separate the beef pieces with a pair of tongs or chopsticks. Once very hot, add the beef and fry until lightly browned, about 2 minutes. Alternatively, I would consider use other Asian hot sauce such as Sriracha or Sambal Oelek to replace it. This Chinese Beef & Broccoli rivals your favorite Chinese restaurant or takeout! Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Combine everything for the sauce in a big bowl and mix well. So here he is being fitted for his Race Day outfit! Pat dry with kitchen paper and set to one side. When the oil is hot, add the remainder of the garlic. It looks a lot harder than it is. The combination of egg and cornstarch will create a crispy crust with minimal oil. Here’s all you need: As with all stir fries, once you start cooking it moves super fast so be sure to have everything ready to toss into the wok before you start cooking! Hungry for more? You can replace the peppers with other types of veggies. You could also sneak some veggies into the stir fry – some julienned carrots and similar shaped vegetables would be ideal. Add the beef and spread into a single layer in the skillet. Toss in the sauce until just warmed through - 1 minute at most. My son already wants me to make it again. You can find it on Amazon or at The Mala Market. Beef is always tough. I forgot to ask: Does doubanjiang have to be refrigerated after the bottle has been opened? Hi Richard, my homemade chili oil uses Sichuan peppercorns. Add the onion, pepper, and dried chili pepper. Stir-fry for 3 to 5 minutes or according to package directions. It requires a very simple setup and does not require deep frying. I didn’t have all the ingredients exact, but that marinade was a great idea. After doing so many experiments with an electric stove, I finally found my own formula to create the best Chinese takeout dishes using a very simple setup with a nonstick skillet. Doubanjiang has a deep savory, spicy and quite salty taste. Splash the vegetables with a bit of water if the vegetables begin to dry out while you are stir-frying. Then you can add all the pieces into the pan and spread them out using a pair of tongs and your spatula. Used every ingredient as listed. This is an amazing recipe. It will have a better flavor. Add the veggies into a big bowl and cover with plastic wrap. Return the beef to the pan along with the minced garlic and stir to combine. Plus get my top tip for the most tender stir fry beef EVER! Beef cooked for only a minute each time but it was tough. A Beef Stir Fry to die for! Cook and stir for 1 minute. Baking Soda is also called Bicarb, Bicarbonate of Soda and Sodium Bicarbonate. Shake off excess water, then use paper towels to blot away excess … It is a super rich, fermented, spicy paste made with dried fava beans, fresh chili peppers, salt, and wheat flour, then aged for between one and eight years. I made this with some minor alterations due to a lack of resources. If Chinese Pepper Steak is your favorite PF Changs order then this Pepper Steak stir fry is going to be your new favorite simple dinner. The beef is crispy on the outside and tender on the inside. This Szechuan beef recipe might look quite long and intimidating, but it actually only includes four steps: Before you start cooking, you should have these bowls ready near your stove: Marinated beef coated with cornstarch, a bowl of chopped ginger and garlic, a plate of chopped onion and pepper, mixed sauce, and dried chili peppers. fresh uncooked broccoli florets in bite-sized pieces, Optional: For an amazing boost in flavor add 1-2 tablespoons Chinese Black Bean Sauce. For an even cheaper alternative, you can use chuck roast or brisket. This basic stir-fry is a great choice for newcomers to Chinese cooking because the packaged frozen vegetable mix gives you a good idea of the types of vegetables used in stir-frying and how they are prepared, while the purchased stir-fry sauce adds flavor. Remember, you should always leave the meat to sear in the pan without touching it, until the bottom is browned. Even better, my recipes do not require a ton of oil to deep fry the meat to create the crispy crust. You may need to increase the cooking time accordingly. Use a sharp carving knife or a cleaver to cut the steak into thin slices that are about 1/8 inch thick and 1 1/2 to 2 inches long. The sauce will come out differently but still be tasty. As an Amazon Associate I earn from qualifying purchases. Thank you for sharing! So well flavoured. My favorite cut of beef for stir frying is flank steak. Then I coat the beef with extra cornstarch and pan fry it in a thin layer of oil. You can also subscribe without commenting. But that uses tons of oil and does require a wok. Ready in under 30 minutes, the tender flank steak is cooked with bell peppers and onions in a savory peppery Chinese brown sauce. Serve hot over steamed rice as a main dish. I used fillet steak and the meat was so tender. Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking. For example, I’ve successfully recreated the restaurant version of Orange Chicken and Sesame Chicken without deep frying and simply use a nonstick skillet. Thanks. Nobody wants to be left with a bowl of plain rice after eating the stir fry!! It is amazing at tenderizing meat but has a terrible taste so you want to remove it. Fresh ginger mixes will with the soy sauce and makes a quick and easy sauce. Chinese restaurant usually deep fry the beef to create that heavenly crust. Thanks! If you don’t have Doubanjiang, you can use another hot sauce as an alternative. thinly sliced tenderloin, flank, sirloin/Porterhouse/strip, or any other cut of steak suitable for stir frying (Notes 3). I’m getting better at this thing: got all the bits and pieces together and got everything done while the rice was cooking! Start browsing recipes right away or you could learn more about me here. Tag me on Instagram at. Chinese restaurant usually deep fry the beef to create that heavenly crust.