Here is a simple wok recipe, a Chinese dish simply called Crispy Schezuan Beef. Chinese regional cooking, unlike the Canton styles, Schezuan is notable for the hot, spicy, salty and sweet flavors, each hinting for what it is, Schezuan chefs are geniuses when it comes to balancing all the right flavors. Ginger and garlic is used a lot so have these two handy all the time. And oh yeah, don't forget the ever-so important Schezuan Peppers (see below).
1 lb. trimmed flank steak, slice it into thin strips across the grain, put into a mixing bowl, salt and pepper it, mix well. Then add 1 beaten egg mix well. Then add in about 1/2 cup of cornstarch and mix it well with your hands, this is going to give it a nice crust when you deep fry it.
Other ingredients
Oil for frying, vegetable oil is good
1 tsp, minced ginger
1 tsp. minced garlic
2 green onions chopped
2 long or four short hot chillies sliced thin, I like the seeds for heat
1 tsp. Schezuan peppers
Dash of red pepper flakes
The Glaze
1/2 cup low sodium soy sauce
1/4 cup of honey or maple syrup
1 tsp. water
*Mix these ingredients and set aside
1. Heat wok to high heat with about 2 inches of oil or enough to fry the meat. Once oil starts to bubble, fry a quarter of the meat at a time until crispy brown, then set them aside on a plate lined with paper towels. Over crowding a wok is not recommended, for a crowed wok robs heat, frying small batches at a time will ensure a very high quality dry heat method of cooking.
2. Return wok to stove top over medium high heat. Add about 2 tbsp. of oil, sautee the ginger and garlic for a few seconds, add in pepper flakes cook until dark, and Schezuan peppers, add in green onions and sliced chillies, cook for about 1 minute, then add in the glaze, cook for about a minute, then add in the cooked crispy beef. Cook for about 2 minutes tossing occasionally, remove from heat and plate it. Or serve it over a bed of cooked rice.
Schezuan Peppers
L- seeds and stems R- the husks
Schezuan Peppers have a feel to it besides a somewhat pleasant aroma. These babies gives Schezuan style Chinese dishes its bit. A good pepper can give you a tingling on the tongue, but it is not a harsh one, it gives off a hint of lemon or citrus. Do not purchase these if you can't smell them. It is an excellent spice.
Untrimmed Flanks for you and a large party :)
1 lb. trimmed flank steak, slice it into thin strips across the grain, put into a mixing bowl, salt and pepper it, mix well. Then add 1 beaten egg mix well. Then add in about 1/2 cup of cornstarch and mix it well with your hands, this is going to give it a nice crust when you deep fry it.
Other ingredients
Oil for frying, vegetable oil is good
1 tsp, minced ginger
1 tsp. minced garlic
2 green onions chopped
2 long or four short hot chillies sliced thin, I like the seeds for heat
1 tsp. Schezuan peppers
Dash of red pepper flakes
The Glaze
1/2 cup low sodium soy sauce
1/4 cup of honey or maple syrup
1 tsp. water
*Mix these ingredients and set aside
1. Heat wok to high heat with about 2 inches of oil or enough to fry the meat. Once oil starts to bubble, fry a quarter of the meat at a time until crispy brown, then set them aside on a plate lined with paper towels. Over crowding a wok is not recommended, for a crowed wok robs heat, frying small batches at a time will ensure a very high quality dry heat method of cooking.
2. Return wok to stove top over medium high heat. Add about 2 tbsp. of oil, sautee the ginger and garlic for a few seconds, add in pepper flakes cook until dark, and Schezuan peppers, add in green onions and sliced chillies, cook for about 1 minute, then add in the glaze, cook for about a minute, then add in the cooked crispy beef. Cook for about 2 minutes tossing occasionally, remove from heat and plate it. Or serve it over a bed of cooked rice.
Schezuan Peppers
L- seeds and stems R- the husks
Untrimmed Flanks for you and a large party :)
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