La Chao Niu Rou--Szechuan Beef
Jul. 18, 2010 1:48 pm
Updated: Jul. 21, 2010 5:40 pm
I have promised someone on AR that I would post a Szechuan beef dish, but I have been pushing it off. I have not had beef for quite a while, I have been a vegetarian most of the time. This dish is what I had a few months ago.
La Chao Niu Rou is a Szechuan dish that combines both peppers and Szechuan pepper corn. Beef is hard to cook at times--it is easy for it to become old if you do not cook it right. I will show you a treat today.
1 lb steak--cut into thin slices
30 dry chili peppers
15 Szechuan Pepper corn
1 teaspoon ginger paste
1 teaspoon cornstarch
1 teaspoon vegetable oil for marinate
1 teaspoon salt
3 tablespoon vegetable oil for stir fry
Mix the ginger paste and 1 teaspoon corn starch with the beef, mix it well. Then add a teaspoon vegetable oil. Marinate for at least 30 minutes. Add in 1 teaspoon salt to the mixture 5 minutes before you are ready to cook.
Heat up 3 tablespoon of vegetable oil in a frying pan until you can feel the heat above it. Add a few pieces of beef at a time, and stir fry until it turns brown, then take it out and put it on a plate. Repeat until you are done with the all of the beef. Drain
the juice as much as you can.
Clean the pan. Heat it up. Put in the dry chili peppers and Szechuan pepper corn. Toast it until the dry chili pepper turns brown.
Put in the beef, stir evenly. Put in 1 teaspoon of salt, you are ready to serve.
NOTE: I usually like to use scissors to cut the dry chili pepper in half. This way it will be spicier.