Szechuan-style Steamed Beef

Szechuan-style Steamed Beef Recipe - Authentic Chinese Cuisine

Region / culture: China | Servings: - 4

Introduction

Szechuan-style Steamed Beef is a delicious and flavorful dish that combines tender slices of beef with fresh broccoli in a savory sauce. This dish is a popular choice for those who enjoy spicy and bold flavors in their meals.

History

Szechuan-style cuisine originates from the Sichuan province in China, known for its bold and spicy flavors. This particular dish combines traditional Szechuan cooking techniques with steaming, resulting in a tender and flavorful beef dish that is sure to impress.

Ingredients

0.75 lb (375 g) lean beef, thinly sliced into bite-sized pieces
1 egg
0.33 tsp (1.5 ml) salt
1 tbsp (15 ml) cooking wine
1 tbsp (15 ml) cornstarch
2 tbsp water
1.5 tbsp (20 ml) oil
1.5 lb (750 g) broccoli, with flowerets removed, sliced diagonally into thin slices
1 cup (250 ml) cooking oil
2.5 tbsp (30 ml) oyster sauce
2 tbsp (25 ml) light soy sauce
0.75 tbsp (10 ml) dark soy sauce
1 tbsp (15 ml) sugar
a few drops of sesame oil
2 cloves garlic, crushed
0.5 cup (125 ml) chicken broth
2 tbsp cornstarch (if desired)

How to prepare

Slice the beef and mix together the marinade ingredients.
Add the marinade to the beef and marinate for thirty minutes.
Add 1.5 tbsp of oil to the beef, mix thoroughly, and marinate for another thirty minutes.
While the beef is marinating, prepare the vegetables.
Heat a wok and add 1 cup of oil.
When the oil is ready, add the beef and stir-fry until it is nearly cooked.
Remove the beef and set it aside on a plate.
Drain the wok and wipe it clean with a paper towel.
Add 0.5 cup of water to the wok.
Bring the water to a boil and add the broccoli.
Cover and cook until the broccoli is cooked through.
Drain the wok.
Heat the wok and add oil (about 2 tbsp).
Add the garlic and stir-fry for about 1 minute.
Add the vegetables and beef and mix them together.
Make a well in the middle of the wok and add the sauce ingredients.
Add cornstarch, stirring to thicken.
Mix the sauce together with the other ingredients.
Serve hot.

Variations

Substitute chicken or tofu for the beef for a different protein option.
Add sliced bell peppers or mushrooms for additional vegetables.

Cooking Tips & Tricks

Make sure to thinly slice the beef to ensure it cooks quickly and evenly.

- Marinating the beef for at least thirty minutes helps to infuse it with flavor and tenderize the meat.

- Stir-frying the beef quickly over high heat helps to seal in the juices and keep it tender.

- Adding the sauce ingredients in a well in the middle of the wok helps to evenly distribute the flavors throughout the dish.

Serving Suggestions

Serve Szechuan-style Steamed Beef over steamed rice for a complete meal.

- Garnish with sliced green onions or sesame seeds for added flavor and texture.

Cooking Techniques

Stir-frying the beef quickly over high heat helps to seal in the juices and keep it tender.

- Steaming the broccoli helps to retain its vibrant color and crisp texture.

Ingredient Substitutions

Use tamari or coconut aminos in place of soy sauce for a gluten-free option.

- Substitute arrowroot powder for cornstarch for a paleo-friendly option.

Make Ahead Tips

Marinate the beef and prepare the sauce ahead of time for a quicker meal prep.

Presentation Ideas

Serve Szechuan-style Steamed Beef in a large serving dish garnished with fresh cilantro leaves for a pop of color.

Pairing Recommendations

Pair this dish with a side of steamed jasmine rice and a light cucumber salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in a wok or skillet over medium heat until heated through.

Nutrition Information

Calories per serving

380 per serving

Carbohydrates

18g per serving

Fats

- Total Fat: 22g per serving

- Saturated Fat: 4g per serving

Proteins

- Protein: 28g per serving

Vitamins and minerals

Vitamin A: 15% of daily value per serving

- Vitamin C: 120% of daily value per serving

- Iron: 20% of daily value per serving

Alergens

Contains soy and shellfish (oyster sauce)

Summary

This dish is a good source of protein and vitamins, but is higher in fat due to the use of cooking oil and oyster sauce.

Summary

Szechuan-style Steamed Beef is a flavorful and satisfying dish that combines tender slices of beef with fresh broccoli in a savory sauce. With a balance of spicy, sweet, and savory flavors, this dish is sure to become a favorite in your recipe rotation.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a chilly autumn afternoon, and I was browsing through an old cookbook that I had inherited from my mother. As I turned the yellowed pages, my eyes landed on a recipe for Szechuan-style Steamed Beef. The ingredients and instructions seemed simple enough, but there was something about the combination of flavors that intrigued me.

I had always been a fan of Chinese cuisine, thanks to my travels in my youth. I had sampled various dishes from different regions of China, but Szechuan cuisine had always held a special place in my heart. The bold flavors, the use of fiery peppers, and the delicate balance of sweet and savory – it was like a symphony for the taste buds.

I knew I had to try my hand at making this dish. I gathered the ingredients – beef tenderloin, soy sauce, hoisin sauce, ginger, garlic, Szechuan peppercorns, and dried red chilies – and set to work in the kitchen. As I marinated the beef and steamed it to perfection, the aroma that filled my kitchen was intoxicating.

When I took my first bite of the Szechuan-style Steamed Beef, I was transported back to the bustling streets of Chengdu, where I had first fallen in love with Szechuan cuisine. The flavors were bold and complex, with just the right amount of heat from the chilies and Szechuan peppercorns. It was a dish that was both comforting and exciting, and I knew that it would become a staple in my repertoire.

Over the years, I have made this dish countless times, each time tweaking the recipe slightly to suit my tastes. I have shared it with friends and family, who have all raved about its deliciousness. But the true joy of making this dish lies in the memories it brings back – of my travels, of the people I have met along the way, and of the culinary adventures that have shaped my love for cooking.

One of my most vivid memories of making Szechuan-style Steamed Beef was when I learned the recipe from a street food vendor in Chengdu. I had spent the day exploring the city, taking in the sights and sounds of the bustling markets and narrow alleyways. As the sun began to set, I found myself in a small square, where a crowd had gathered around a food stall.

The vendor, a middle-aged woman with a warm smile and twinkling eyes, was steaming slices of beef in a large bamboo steamer. The air was filled with the mouthwatering aroma of garlic, ginger, and chilies, and my stomach growled in anticipation. I watched as she deftly mixed the beef with the marinade, adding a pinch of Szechuan peppercorns for that signature numbing heat.

Intrigued, I struck up a conversation with the vendor, who was more than happy to share her recipe with me. She explained that Szechuan-style Steamed Beef was a traditional dish in Chengdu, passed down through generations of her family. She spoke passionately about the importance of using fresh, high-quality ingredients, and about the care and attention that went into preparing the dish.

I listened intently as she demonstrated each step of the recipe, from marinating the beef to steaming it to perfection. I made mental notes of the ingredients and techniques she used, knowing that I would recreate the dish in my own kitchen one day. As I bid farewell to the vendor and thanked her for her generosity, I knew that I had stumbled upon a culinary treasure.

Back in my own kitchen, I set to work making Szechuan-style Steamed Beef using the vendor's recipe. As the beef steamed and the flavors melded together, I closed my eyes and savored the aroma that filled the room. When I took my first bite, I was transported back to that square in Chengdu, surrounded by the sights and sounds of a bustling city.

Since that day, I have made Szechuan-style Steamed Beef countless times, each time with a sense of reverence for the recipe that had been passed down to me. I have shared it with friends and family, who have all marveled at its bold flavors and tender texture. And every time I make it, I am reminded of the street food vendor in Chengdu, whose generosity and passion for cooking inspired me to embark on my own culinary journey.

As I sit here now, reflecting on the countless recipes I have collected over the years, I am grateful for the experiences and memories that each one brings. But there is something special about Szechuan-style Steamed Beef – a dish that not only tantalizes the taste buds but also tells a story of tradition, culture, and the joy of sharing good food with loved ones. And for that, I will always be grateful to the street food vendor in Chengdu who opened my eyes to the wonders of Szechuan cuisine.