A Warming Taste Sensation…
Posted: Tue 01 Feb 2011
A popular regional cuisine of south western China, Szechuan food is known for its pungent and spicy flavours. Common techniques for preparing Szechuan cuisine include stir frying, steaming and braising. Fiery chillies and Szechuan peppercorns are two ingredients which add the characteristic spiciness and warmth to many popular dishes. Other distinctive flavours which linger on the taste buds are ginger, garlic, sesame oil, soy sauce and spicy black bean sauce.
Recipe - Dry-fried Szechuan Beef
Szechuan Beef - definitely one of those 'must try' dishes.
A very tasty dish that is a little chewy, but crispy, due to the unique technique of dry frying during preparation. Follow our recipe below and treat yourself to one of Szechuan’s favourite dishes.
½ kilo of sirloin steak
1 teaspoon of minced ginger
2 shallots, white parts only
1 tablespoon sweet bean sauce or hoisin sauce
3 teaspoons of chilli paste or chilli sauce, according to taste
Oil for stir frying as needed
¼ teaspoon of salt
1 tablespoon Chinese rice wine or dry sherry
½ teaspoon of sugar
½ teaspoon of roasted Szechuan peppercorns
1. Evenly slice beef across the grain into thin julienne style strips.
2. Peel carrots and evenly cut into julienne style strips.
3. Mince ginger and cut the shallots (white parts only) into 2 ½ inch lengths and then into fine thin shreds.
4. In a small bowl, combine the bean sauce and chilli paste.
5. Preheat your wok on medium high heat and add 1 ½ tablespoons of oil by drizzling down the sides.
6. When oil is ready, add the carrots and stir fry for 2 minutes, stirring in the salt. Do not brown the carrots. Remove and
7. Heat 6 tablespoons of oil in the wok over medium to high heat. When oil is hot, add the beef. Stir fry for approximately
10 minutes until the beef is dark, crispy and chewy, the beef will sizzle as it dries out. Splash the beef with the rice wine or
dry sherry during the later stages of stir frying.
8. Remove beef and leave 2 tablespoons of oil in wok. Add bean sauce and chilli paste and stir fry for a few seconds.
9. Add ginger and shallots and stir fry until aromatic.
10. Return carrots to the wok and stir in sugar and roasted peppercorns.
11. Stir beef through ingredients, taste and season as desired.
(Serves 3 - 4)
When in Sydney...
Red Chilli Sichuan Restaurant
Shop 3, 51-53 Dixon St
Haymarket, Sydney NSW
Phone: (02) 9211 8122
Spicy Sichuan Restaurant
1-9 Glebe Point Rd
Glebe NSW 2037
Phone: (02) 9660 8200
When in Melbourne...
22-26 Corrs Lane
Melbourne VIC 3000
Phone: (03) 9650 8589
Lau's Family Kitchen
4 Acland Street
St Kilda VIC 3182
Phone: (03) 8598 9880