Szechuan Orange Beef StirFry Recipe Chinese.Food.com

Szechuan Orange Beef StirFry Recipe   Chinese.Food.com

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For quick cooking and fresh flavour, stir-frying is hard to beat. In this recipe, hot chilies, characteristic of Szechuan cooking, boldly accent tender strips of beef, sliced carrots and chunks of Ontario Greenhouse Tomatoes. Serve the stir-fry over Oriental noodles or rice for a speedy and colourful entre.

Oscar lives in southern France in a campus dorm with a tiny kitchen comprised of two electric burners and a sink. With the help of a saut pan / wok, he has become quite clever in making up recipes often Asian-based. While this particular Szechuan beef recipe can made with pork or chicken, we chose here to use strip-loin which pairs really well with our Three Feathers 2022 Pinot Noir.

Coat a saut pan or wok with a fine layer of sesame oil, depending on your pan this can be from 1 to 2 tablespoons of oil. Add the ginger and garlic and sizzle them in the sesame oil on low to medium heat until lightly browned and smelling savory.

Add all of the vegetables together and saut, stirring regularly, for about 10 minutes on high heat. Add 1 cup of water to steam the vegetables. Let the water evaporate, but do not cover them, then set aside.

Heat 1 tablespoon of sesame oil in the saut pan and add the steak. Cook over high heat, turning regularly, until the meat is cooked to satisfaction. Add the vegetables to the meat and combine them together gently.

Pour the mixture into a bowl, being sure to scrape out the inside of the blender cup, and add the vital wheat gluten. Stir to combine, then use your hands to kneed the dough for 2 minutes to fully combine. Let sit for about 10-15 minutes for the gluten to absorb.

Once you've fully processed both halves of the chickwheat dough, kneed them back together and pat into a roughly rectangular shape. Wrap the square very tightly in tin foil I recommend using 4 or 5 layers. This will create additional pressure and texture when you cook it in the next step.

Quick release the pressure, and remove the chickwheat loaf. The foil may have split as the loaf expanded don't worry, it will still be fine. Let the loaf cool, then remove the foil. Once it's fully cooled to room temperature, you can use it immediately in the stir fry, or put it in the fridge for up to 3 days. It makes enough to use in other recipes as well, so be sure to save the leftovers and check out other meals using chickwheat.

Once the chickwheat strips are all cooked, wipe out the pan and add another 1-2 tbls of the oil and add the onions, bell peppers, and dried chili. Cook for 5 minutes until they are just starting to soften and get some color.

Take the bowl of stir fry sauce, and give it a whisk just to make sure the cornstarch is fully combined. Then pour it over the vegetables in the fry pan and let it cook until it has thickened slightly, and the vegetables are soft, another 5-8 minutes.

This meal was a huge hit in our house and really captured the textures and flavors of a take-out beef stir fry. However the making the chickwheat loaf for the perfect beef strip texture is definitely a heavy lift and requires a fair amount of specialized kitchen equipment. If you want a close enough alternative to the chickwheat, you can get store-bought textured vegetable protein which you can use as a replacement. Use 1 cup of the TVP and rehydrate by placing in a bowl with 1.5 cups of boiling water for 10 minutes. Then simply drain the water you used to rehydrate the TPV and add into the recipe at the end where you would otherwise add in the cooked chickwheat strips. This makes the recipe much more managable for a weeknight or quick meal, especially if what you really want is the Szechuan sauce flavor.

Lastly, this Sichuan Beef Stir Fry is very easy to makebut it does take extra time to julienne the veggies and cut the steak super thin but its totally worth the work! The end result is a flavor bomb of deliciousness and one youll want to make again, for sure! God fornøjelse!


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