A Recipe for
Szechwan Beef With Tangerine Peel Sauce
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
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This Recipe for Szechwan Beef With Tangerine Peel Sauce is one of thousands in the Recipes-to-go Beef Cookbook.
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Food Tip |
This is a recipe for Szechwan Beef With Tangerine Peel Sauce from the recipe cookbook of Recipes-to-go (Beef)
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
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dried tangerine peel* 1 tablespoon water MARINADE: 1/4 teaspoon salt 2.1/2
teaspoons cornflour 50ml water 2 tablespoons peanut oil SAUCE: 1.1/2
tablespoons peanut oil 1 teaspoon Szechwan peppercorns 6 shallots, trimmed
and cut in 2cm lengths 2 cloves garlic, peeled and chopped very finely 50g
finely grated fresh ginger 700ml chicken stock 3.1/2 teaspoons hot bean
paste 1/2 tablespoon oyster sauce 1 teaspoon rice vinegar 20g yellow rock
sugar SNOW PEA SHOOTS: 1.1/2 tablespoons peanut oil 200g snow pea shoots
the ginger juice extracted from squeezing 50g fresh ginger wrapped in a
piece of muslin 1 tablespoon Shaohsing yellow rice wine 60ml chicken stock
1/3 teaspoon salt TO COOK THE BEEF: 400ml peanut oil TO FINISH THE DISH:
12 shallots (white part only) cut into 2.5cm length 10 bamboo shoots,
sliced 1 clove peeled garlic, chopped finely 1 teaspoon cornflour mixed
with 2 teaspoons water prepared tangerine peel paste 1 tablespoon
Shaohsing yellow rice wine
To prepare the tangerine peel: cover peel with water and soak for 6
hours. Remove the peel, place in a heat-proof vessel with the 1 tablespoon
of water and steam for about 4 to 5 hours. Puree the steamed peel in a
food processor until a paste and set aside. To prepare the beef: slice the
beef across the grain into thin 5cm long slices. Combine salt, cornflour,
water and oil then toss the beef in the mixture and set aside for 30 mins.
To make the sauce: heat the oil in a wok and fry the peppercorns over
moderate heat until they turn black. Add the shallots, garlic and ginger
and fry for about 3 mins. Add the stock, cover the wok and cook until
200ml of liquid remains. Strain the liquid through a fine sieve and
return to the wok.
Stir in the hot bean paste, oyster sauce, vinegar and sugar. Cook until
the sugar has dissolved. Set aside in a bowl. To cook the snow pea
shoots: clean the wok, add the oil and stir-fry the snow pea shoots for
about 15 seconds. Add the ginger juice, rice wine, stock and salt and
cook for a further 30 to 45 seconds.
Remove the snow peas, drain thoroughly and arrange around the edge of the
serving plate. To cook the beef: wipe the wok clean again and add 400ml of
oil.
Place over moderate heat until the oil reaches about 180oC, then add the
beef slices and cook, stirring quickly until the beef browns slightly,
about 20 seconds. Remove the beef and set aside to drain. To finish the
dish: drain away the oil leaving about 1 tablespoon in the wok. Add the
shallots, bamboo shoots and garlic and saute for 10 seconds. Pour in the
reserved sauce and bring to the boil. Return the beef to the wok and stir
in the cornflour mixture to thicken. Add the tangerine peel paste, the
rice wine =============== Reply 48 of Note 2 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject:
Z-MM-MISC
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .
Nutr. Assoc. : 0 0
Contributor: Vogue, Nov 1993
Preparation Time: 0:00
Serves: 1
Szechwan Beef With Tangerine Peel Sauce Recipe brought to you by Recipes To-Go