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.
It may sound odd but a beef stir fry is something of a special dish around these parts This is because it is fairly difficult to find a cut of beef that is suitable for quick cooking in our corner of the world.
As a result, many of the beef dishes I cook are slow cooked meals just like my beef bourguignon.
This stir fry recipe is different is all about speed and lots of heat and is a real treat!
Featuring a good chili punch and the fizz of Szechuan pepper the background flavours are similar to my Dan Dan Noodle recipe.
But we have some lovely sirloin steak and some fantastic fresh cauliflower my favourite winter vegetable.
Quick Stir Fry Recipes.
There is a secret to successfully quick stir fry recipes perfectly every time.
You may be surprised to know that the secret has nothing at all to do with the cooking.
It is all in the preparation, this recipe uses lots of ingredients but the cooking time is just 10 minutes.
There is no time to measure things out as you are cooking. So make sure you prepare and measure out all of your ingredients before you get started.
It should not take you more than 10 minutes and it will result in perfect quick stir fry dinners every time.
How To Stir Fry Beef And Keep It Tender.
I have covered the first tip for this in the paragraph above.
The first answer is speed, your beef should be cut very thin and cooked for 4-6 minutes. Closer to the lower end of that if possible!
The second tip is to choose your cut of beef wisely because ingredients are always important.
I personally think that sirloin steak is the perfect cut of beef for a beef stir fry recipe.
It is lean enough to cook quickly but also has if bought well a little marbling of fat. As far as I am concerned fat equals flavour!
But if you want to save a little money something like flank if you cut it across the grain would be fine.
Spicy Szechuan Beef Stir Fry
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
- Mix together all of the ingredients for the marinade and add in the beef and allow to marinate for at least 1 hour.
- Cook your noodles as per the instructions on the packet and the refresh in cold water to prevent further cooking.
- 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.
- Add the oil to the wok and when almost smoking hot add in the banana shallot and stir fry for 30 seconds.
- Add in the beef with the marinade and stir fry for 2-3 minutes.
- 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.
- Remove from the heat, stir through the sesame oil and serve with a coating of sesame seeds.