Chinese cuisine is well known in world, despite the number of “Chinese restaurant” that swarm around the larger cities. Already, the term hyper Chinese cuisine is misleading because there is no Chinese cuisine per se, but rather Chinese cuisines. In saying that, we gather under the same blaze kitchens that may have nothing to do with each other.
Chinese cuisine has a bit of a bad reputation from the Vietnamese cuisine: it considers the fat, based frying, and too spicy. In fact, Chinese cuisine and its regional variations (which account 4 or 8) are the source of some of the finest food in the world: the Dim Sum, cooking with Wok, and even Tofu.
Today I decided to make a Szechuan beef recipes, And hunan beef is not the same. The Sichuan pepper is a small spice that looks a bit like pepper, but it is actually a dried bay, called a fake pepper. It is not very spicy, but gives notes at once forested, lemon and aniseed to your dishes. It is widely used in Sichuan cuisine (really ?) China’s central region, where he gave birth to what this iconic Szechuan beef.
A little beef, peppers and other vegetables, some rice and some spices and voila. A dish without headaches for the evenings when it was what bothered.
- Cut your beef thinly. Marinate in a mixture of sweet soy sauce, Sichuan pepper, chopped ginger chili paste and a little sesame oil (or failing a neutral oil such as peanut or sunflower).
- Marinate at least fifteen minutes (if you can marinate the night before).
- Then add your beef slices with the marinade. Skip your meat with your vegetables within minutes. Avoid overcooking the meat because it would become very hard, in general it is cooked in 1-2 minutes away if your fire is strong.
- Add Sichuan pepper to taste. Serve with rice, garnish with coriander leaves or mint, and some fried onions.
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