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Spicy Szechuan Beef Stir Fry

>>, FakeAways, Spicy Recipes>Spicy Szechuan Beef Stir Fry
A wonderfully simple noodle based beef stir fry dish with hints of Szechuan pepper and chili and all ready in less than 20 minutes.

It may sound odd but a beef stir fry is something of a special dish around these parts, it is fairly difficult to find a cut of beef that is suitable for quick cooking, whilst Hungary produces lots of really great quality beef I believe economic pressures mean that most of the prime cuts are sent for export. As a result many of the beef dishes I cook are slow cooked meals just like my beef stew, unless I head to Budapest and buy something a little special. For me that isn’t too much of a problem, I was bought up eating some of the more frugal cuts of meat and maintain to this day that they have so much more flavour than the more expensive cuts. Unfortunately that means though that the joys of a simple steak and chips or a beef stir fry are a rare event, however finding a nice, if small piece of sirloin in a ‘local’ supermarket this week meant only one thing… Had there have been two you may be reading a cook a perfect steak post ๐Ÿ˜‰

It is now getting to that time of year where I long for some green vegetables and I would usually make this dish with broccoli but our harvest was pretty poor this year, but as is usually the case a secondary crop steps right up. Cauliflower is definitely one of my favourite vegetables and it works really well in this dish, the trick is to not over cook it, which lets face it is the same for all vegetables… But chopping this in to 1cm florets means that it will cook to a nice al dente texture in just a few minutes in a fiercely hot wok for this beef stir fry.

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There is some consolation though, the days are getting appreciably longer, granted it is still dark by the time we eat dinner and it is either frozen solid or like a lake outside depending on the temperature, but in just 10-12 weeks we should be harvesting asparagus! Where time goes I really have no idea, we usually have our crop rotation plan in place by this time of year but our jollies have left us a little way behind, but there aint no rush, which is pretty much my motto in life, things always get done but when they get done is never important!

A wonderfully simple noodle based beef stir fry dish with hints of Szechuan pepper and chili and all ready in less than 20 minutes.

 

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Spicy Szechuan Beef Stir Fry

A wonderfully simple noodle based beef stir fry dish with hints of Szechuan pepper and chili and all ready in less than 20 minutes. 

Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Brian Jones

Ingredients

Ingredients

    For the Marinade

    • 30 g Fresh Ginger. Peeled and grated.
    • 2 Cloves Garlic. Bruised and finely sliced.
    • 1 Tbsp Cooking Oil. Neutral.
    • 2 Tsp Cornflour.
    • 1 Tsp Chili Flakes.
    • 1 Tsp Szechuan Pepper. Ground in a pestle and mortar or spice grinder.
    • 1 Lemon. Juice and zest.
    • 1 Tsp Light Soy Sauce.
    • 1/2 Tsp Sugar.

    For the Stir Fry

    • 200 g Beef. Something like sirloin is perfect for this slice thinly.
    • 1 Tsp Sesame Seeds.
    • 1 Tbsp Cooking Oil. Neutral.
    • 1 Banana Shallot. Peeled chopped in half length ways and thinly sliced.
    • 200 g Cauliflower. Cut into small 1cm florets.
    • 75 g Soba Noodle. Substitute for noodles of your choice.
    • 1 Tbsp Mirin.
    • 1 Tbsp Dark Soy Sauce.
    • 1 Tsp Fish Sauce. This is the principle salt seasoning in the dish so add more to taste if you wish.
    • 1 Tbsp Sesame Oil.

    Instructions

    1. Mix together all of the ingredients for the marinade and add in the beef and allow to marinate for at least 1 hour.
    2. Cook your noodles as per the instructions on the packet and the refresh in cold water to prevent further cooking.
    3. Meanwhile heat a dry wok over a high heat and toast off the sesame seeds, keep moving them around this should only take 30-60 seconds, when toasted set aside.
    4. Add the oil to the wok and when almost smoking hot add in the banana shallot and stir fry for 30 seconds.
    5. Add in the beef with the marinade and stir fry for 2-3 minutes.
    6. Then throw in the drained noodles, cauliflower, mirin, dark soy and fish sauce, and cook for 2-3 minutes adding water if the dish gets too dry. You should end up with a thick and rich spicy sauce that coats all of the stir fry.
    7. Remove from the heat, stir through the sesame oil and serve with a coating of sesame seeds.

    Recipe Notes

    This dish comes together ridiculously quickly so ensure you have all of your ingredients prepared before starting.

    Like this recipe? Then you should definitely check out this one!  Aloo Gobi... Potato and Cauliflower Curry
    A wonderfully simple noodle based beef stir fry dish with hints of Szechuan pepper and chili and all ready in less than 20 minutes.
    Spicy Szechuan Beef Stir Fry
    2017-10-07T07:41:09+00:00

    33 Comments

    1. Bethan Daunter January 15, 2016 at 10:44 am - Reply

      Looks delicious! Great photos on the whole site too!

    2. Jayne January 15, 2016 at 1:48 pm - Reply

      Awesome pics! This sounds so tasty and quick too

    3. swayam January 16, 2016 at 7:23 pm - Reply

      So SO good Brian!! I am drrooling… Bring these to the party!

    4. Amanda January 16, 2016 at 11:00 pm - Reply

      I love spicy food and I am always looking for great new recipes, this looks awesome, can’t wait to try it!

    5. Rachel @ Simple Seasonal January 17, 2016 at 6:18 pm - Reply

      This looks quite delicious! I’m sorry to hear it’s hard for you to find prime cuts of meat . I hate to think that they’re coming to the U.S. (where I live) or something. That’s so dumb! Although, I have to agree with you in that more frugal cuts of meat are more flavorful. I’d take a perfectly cooked strip steak over filet mignon any day. And patiently cooked stewing meat is so good!

      • Brian Jones January 17, 2016 at 6:51 pm - Reply

        Most of the prime cuts are traded within the EU, there is a massive disparity in wealth between EU nations and freedom of trade means that it is simple to sell something for triple the price by just taking it across the border into Austria or Germany. There are a few stores in relatively wealthy Budapest but out here in the poorer east seeing sirloin of filet is a massive rarity.

        • Rachel @ Simple Seasonal January 17, 2016 at 7:26 pm - Reply

          I’m sorry to hear this. If you ever venture a trip to the US, look my husband and I up and we’s be happy to have you over and will pull out the stops!

          • Brian Jones January 19, 2016 at 2:55 pm - Reply

            That is very kind, my long haul flight days are behind me, even a short haul within Europe now makes me think angry thoughts ๐Ÿ˜‰ I just can’t cope with the boredom!

    6. Marianne | Basil and Bubbly January 19, 2016 at 2:20 pm - Reply

      I’m totally obsessed with stir fry right now, and this recipe looks awesome. I’ve been focusing on vegetable and chicken-based varieties, so I can’t wait to shake it up with some beef. What a shame that it’s hard to find in your neck of the woods!

      • Brian Jones January 19, 2016 at 3:06 pm - Reply

        It is rare for me to use beef in a stir fry due to it being difficult to find a quick cooking cut, it is a shame that we miss these prime cuts but more than compensated for by being able to get wild boar, duck, pheasant & goose at affordable prices… I don’t post many recipes with them in as I know they are difficult or expensive to buy in other places ๐Ÿ™‚

        • Anne Murphy January 19, 2016 at 8:13 pm - Reply

          LOL – I can *find* all of them in New York (and have eaten all but pheasant, I think) but paying for them is a whole other discussion! Glad you get to enjoy them, but recipes would have limited usefulness.

          • Brian Jones January 24, 2016 at 7:33 pm - Reply

            From what I remember of New York (it has been nigh on 20 years since my last visit) you can pretty much get anything you want if you know where to look ๐Ÿ˜‰ I will be keeping most of my game and offal recipes to myself, unless of coarse they suddenly become incredibly popular ๐Ÿ˜‰

    7. Anne Murphy January 19, 2016 at 8:10 pm - Reply

      I’ve been venturing into stir fries more lately, and this sounds lovely. I actually have some steak in the freezer – grabbed some at a better than usual price, and in fact, sliced it thin – so this looks likely!

    8. Paige @ Where Latin Meets Lagniappe January 20, 2016 at 1:44 am - Reply

      I always forget about stir fry for quick weeknight meals, and this one looks delish! I might have to tame up the spice a bit for my family, but this is definitely going on my to-make list … especially during the week! And I’m with you…I always find myself craving more green veggies in the winter … If I can find some fresh broccoli, I would love to add just a bit with the cauliflower too ๐Ÿ™‚ But you have to help me … what is a banana shallot? ๐Ÿ™‚ I’m wondering if it is similar to a green onion here across the pond ๐Ÿ™‚

      • Brian Jones January 24, 2016 at 7:38 pm - Reply

        Thanks Paige, this one is not too fierce but it is easy enough to knock the chili right back, heat and spice is such a personal thing, totally with you on the greens thing, we have a few sprouts left in the garden but they are the only fresh green we have everything else is now frozen ๐Ÿ™

        Banana shallots are a cross between a shallot and an onion, not quite as harsh as an onion and not as sweet as a shallot, visually they look like a long thin onion usually about 5-7cm long but only 3cm or so wide.

    9. Whitney @ That Square Plate January 20, 2016 at 6:14 pm - Reply

      Love the incorporation of cauliflower in this dish, it can take on so many flavors, and I’m sure its a great addition to this stir fry! It looks amazing!

      • Brian Jones January 24, 2016 at 7:43 pm - Reply

        Thanks Whitney, I am pretty sure I could eat cauliflower in everything!

    10. Hillary January 22, 2016 at 3:19 am - Reply

      I too have been cutting back on beef, mostly for health/environmental reasons. But I totally get that indulgent feeling!

      • Brian Jones January 24, 2016 at 7:49 pm - Reply

        Me too, however mine is enforced ๐Ÿ˜‰ 200g for 2 people seems indulgent, oh how times have changed ๐Ÿ˜‰

    11. Lisa @ garlicandzest.com January 22, 2016 at 2:58 pm - Reply

      This stir-fry looks incredible. We don’t eat a lot of beef (maybe once or twice a month), but I love stir fry and haven’t had one in a while. You’ve inspired dinner! By the way, your pictures are gorgeous!

      • Brian Jones January 24, 2016 at 7:57 pm - Reply

        Thank you so much Lisa… I hope your dinner was good, always happy to inspire someone to throw together some scran ๐Ÿ˜€

    12. Byron Thomas January 24, 2016 at 2:35 pm - Reply

      Another wonderful dish, Brian. It sucks that you can’t get good beef in Hungary, but on the bright side, if I ever visit with John.e, then you’ll not have to worry about impressing us with your… beef. ๐Ÿ™‚

      • Brian Jones January 24, 2016 at 8:01 pm - Reply

        Note to self… No need to impress with beef, try impress with plums instead hahahahahahahaha ๐Ÿ˜ฎ

    13. This sounds delicious… but what is a banana shallot?

      • Brian Jones January 27, 2016 at 6:48 pm - Reply

        Haha, I guess it is another ingredient I need to find the US name for ๐Ÿ˜€ It is a half way house between a regular shallot and an onion, looks like a long thin onion typically about the same length (top to tail) as a regular onion but only 2.5-3.5 cm in diameter.

    14. Whitney January 25, 2016 at 6:27 pm - Reply

      I’ve been on an Asian kick lately. I made beef chow fun the other week, but this looks like something I need to try ASAP. What the hell is a banana shallot?!?!

      • Brian Jones January 27, 2016 at 6:57 pm - Reply

        Super enjoy… A banana shallot is an ingredient I need to find the US name for and use in future, it is also known as a Zebrune Shallot? ๐Ÿ˜‰

        But it is a half way house between a regular shallot and an onion, looks like a long thin onion typically about the same length (top to tail) as a regular onion but only 2.5-3.5 cm in diameter.

    15. Natalia April 11, 2016 at 8:14 am - Reply

      I love your pictures! This looks amazingly tasty! Will be trying it really soon ๐Ÿ™‚

      • Brian Jones April 11, 2016 at 12:10 pm - Reply

        Thank you Natalia, please let me know how you get on, I love hearing from people that cook my recipes ๐Ÿ™‚

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