Szechuan Hot And Spicy Crispy Beef Recipe

step 1

• STEP 1.-1)cut 1 ½ lb lean beef brisket into 4 large sections and add it to a large pot filled with water.

step 2

• STEP 2.-2)add 2 tbsp chinese cooking wine, 2 stalks of spring onion tied into knots and 5 to 6 slices of ginger. Cover the pot and bring it to a boil. Using a sieve remove all the blood crumbs floating on the surface.

step 3

• STEP 3.-3)turn the heat to low, cover and simmer for 15 minutes.

step 4

• STEP 4.-4)to make the spice mix, in a blender add 3 to 20 dry hot chillies ( as per taste), 2 bay leaves, 1 star anise, 1 stick cinnamon, ½ tsp fennel seeds, ½ tsp white peppercorn, 1 tbsp sichuan peppercorn, ½ black cardamom, 1/2 tsp cumin seeds and blend till coarse powder.

step 5

• STEP 5.-5)transfer the ground spice into a bowl, add 2 tbsp sesame seeds, ½ tsp cumin seeds, 1 ½ tbsp salt , 1 ½ tbsp sugar. Mix together and keep aside.

step 6

• STEP 6.-6)to check whether the beef is cooked, poke a chopstick in it. It should pass through.

step 7

• STEP 7.-7)take the beef out of the pot and place them in a bowl. Run them under cold water.

step 8

• STEP 8.-8)slice the beef into ⅛ thick pieces and then cut into strips.

step 9

• STEP 9.-9)in a large wok add 1 cup soybean oil or any oil that has a high smoking point.

step 10

• STEP 10.-10)turn on the heat. While the oil is still cold add a small bunch of spring onions, 6 large slices of ginger, ½ a onion sliced, 5 cloves of garlic roughly crushed.

step 11

• STEP 11.-11)keep the heat on medium low and keep string the aromatics. They will season the oil as it gets hot.

step 12

• STEP 12.-12)fry for 5 to 6 minutes and keep stirring to ensure that none of the ingredients burn. When they are slightly crusty and golden, use a sieve and take them out and discard them. The oil should be clear.

step 13

• STEP 13.-13)heat the oil to 370 degrees fahrenheit and add the well drained strips of beef. Keep flipping so that all the pieces cook evenly in the hot oil.

step 14

• STEP 14.-14)keep string and fry for 5 to 6 minutes till the beef is browned on the outside.

step 15

• STEP 15.-15)turn off the heat. Use a sieve and take the beef out of the wok. Gently shake to strain off the excess oil.

step 16

• STEP 16.-16)pour out most of the oil and leave ¼ cup in the wok. Turn the heat on and return the beef strips to the wok.

step 17

• STEP 17.-17)add the prepared spice mix in batches. Add ¼ cup of water.

step 18

• STEP 18.-18)on medium to low heat, keep stirring for another 3 to 4 minutes and mix the ingredients together till the beef is well coated and the water has evaporated.

step 19

• STEP 19.-19)turn off the heat and transfer the beef to a bowl. Cover and refrigerate for 3 hours until it cools down.

step 20

• STEP 20.-20)this dish is served cold as a snack, garnish with cut spring onions.