Sichuan cuisine – it’s hot spices, bright taste, as well as breathtaking aromas. At the same time cooking itself is often available even at home. The main thing is to strictly observe the recipe, especially when using spices.
For example, Szechuan pepper has a special taste and aroma. It is extremely difficult to replace. And in the restaurant menu you will have to wait for a dish made with this pepper. At home, many are trying to use the usual black “peas”. It turns out delicious, but – still “a little bit wrong.” This rule works almost always, and is very noticeable in the case of self-preparation of Sychuan beef.
But the recommended roasting ingredients in a wok can be replaced by using any convenient container. Perfectly frying pan without a lid. And now let’s share the recipe itself.
You will need:
• Pulp of beef – 250 g;
• Bulgarian pepper – 1 pc .;
• Shallots or onions – 3 pcs .;
• Medium carrots – 1 pc .;
• Soy sauce – 3 tbsp. l .;
• Ground ginger – 15 g;
• Sichuan pepper – 1 tsp;
• Chili – a few chops to taste;
• Starch – 1 tbsp. l .;
• Lemon juice – 1 tbsp. l .;
• Honey – 1 tbsp. l .;
• Vegetable oil – 3 tbsp. l .;
• Water – 3 tbsp. l
The meat is cut into thin slices, add honey, chili, lemon juice. Leave to marinate and proceed to the vegetables. Onion cut into half rings, carrots – into strips. Spices grind in a mortar.
We put the wok on a large fire, fry the meat, stirring constantly, for 3-4 minutes. Add a piece of Szechuan pepper and fry the same amount. Add carrots, Bulgarian pepper, onions, ginger to the pan. Fry all together for another 2-3 minutes.
Now add lemon juice, soy sauce, the remaining szechuan pepper, starch, diluted in water. Stir and fry for another 2-3 minutes. Beef in Sichuan is ready. Enjoy your meal!