Xishi Neu Rou

Introduction

History

Xishi Neu Rou has been a popular dish in Chinese cuisine for centuries. It is believed to have originated in the Sichuan province, known for its bold and spicy flavors. The combination of beef, celery, and peanuts creates a harmonious blend of textures and tastes that has stood the test of time.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to scald the beef before boiling to remove any impurities and ensure a clean taste.

- Fry the celery quickly in hot oil to maintain its crunchiness and vibrant green color.

- Mix the beef cubes and celery well with the seasoning to ensure that every bite is full of flavor.

Serving Suggestions

Serve Xishi Neu Rou with steamed rice or noodles for a complete meal.

Cooking Techniques

Scalding the beef before boiling helps to remove any impurities and ensures a clean taste.

- Frying the celery quickly in hot oil helps to maintain its crunchiness and vibrant color.

Ingredient Substitutions

You can substitute the beef with chicken, pork, or tofu.

- Use cashews or almonds instead of peanuts for a different flavor profile.

Make Ahead Tips

You can prepare the beef and celery ahead of time and mix them with the sauce just before serving.

Presentation Ideas

Garnish the dish with fresh cilantro or green onions for a pop of color.

Pairing Recommendations

Pair Xishi Neu Rou with a light and refreshing cucumber salad or a side of stir-fried vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

12g per serving

Fats

18g per serving

Proteins

30g per serving

Vitamins and minerals

Xishi Neu Rou is rich in vitamin C, vitamin B6, iron, and magnesium.

Alergens

Allergens: Peanuts, soy

Summary

Xishi Neu Rou is a well-balanced dish that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Xishi Neu Rou is a delicious and nutritious Chinese dish that is perfect for a family meal or special occasion. With its tender beef, crunchy celery, and flavorful peanuts, this dish is sure to become a favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was called Xishi Neu Rou, a dish that originated from the Sichuan province of China. The name alone intrigued me, and as I read through the list of ingredients and instructions, I could almost taste the flavors in my mind.

I first came across this recipe while I was visiting my dear friend Mei, who had recently returned from a trip to China. She had brought back with her a beautiful cookbook filled with traditional Sichuan recipes, and as she flipped through the pages, I couldn't help but feel drawn to the Xishi Neu Rou.

Mei explained to me that this dish was a beloved staple in Sichuan cuisine, known for its bold flavors and fiery spices. The combination of tender beef, fragrant garlic, and spicy chili peppers was said to create a taste sensation like no other.

As Mei shared the recipe with me, I listened intently, taking mental notes on each step and ingredient. I could tell that this dish would require precision and patience, but I was determined to master it.

The next day, I set out to gather all the necessary ingredients for the Xishi Neu Rou. I made sure to select the freshest beef, garlic, and chili peppers, as I knew that the quality of these ingredients would greatly impact the final dish.

Back in my kitchen, I began to prepare the marinade for the beef, combining soy sauce, rice wine, and a hint of sugar to create a savory and slightly sweet base. I then sliced the beef thinly and allowed it to marinate for several hours, ensuring that the meat would be tender and flavorful.

As the beef marinated, I prepared the remaining ingredients for the Xishi Neu Rou. I chopped the garlic and sliced the chili peppers, being careful to remove the seeds to control the level of spiciness in the dish.

Once everything was ready, I heated a wok on the stove and began to cook the beef, searing it until it was perfectly browned and fragrant. I then added the garlic and chili peppers, allowing their aromas to fill the kitchen with a tantalizing scent.

As the dish cooked, I could feel my anticipation growing. I knew that the flavors were coming together beautifully, creating a dish that would soon become a favorite in my household.

Finally, after what seemed like an eternity, the Xishi Neu Rou was ready. I plated the dish carefully, garnishing it with a sprinkle of fresh cilantro for an added touch of flavor and color.

I took my first bite of the Xishi Neu Rou, and immediately my taste buds were overwhelmed by the bold and spicy flavors. The tender beef, fragrant garlic, and fiery chili peppers danced on my palate, creating a symphony of taste that I had never experienced before.

As I savored each bite, I couldn't help but feel a sense of pride and accomplishment. I had successfully mastered a traditional Sichuan recipe, thanks to the guidance of my dear friend Mei.

From that day on, the Xishi Neu Rou became a regular fixture on my dinner table. I would often cook it for family and friends, sharing the story of how I had learned to make this dish and the memories of the first time I tasted its delicious flavors.

As the years passed, I continued to experiment with different variations of the Xishi Neu Rou, adding my own unique twists and flavors to create a dish that was truly my own. But no matter how many times I made it, the taste of that first bite always brought me back to that moment in my kitchen, when I had discovered a recipe that would forever hold a special place in my heart.

Categories

| Beef Recipes | Celery Recipes | Hong Kong Meat Dishes | Hong Kong Recipes | Lime Recipes | Peanut Recipes | Sesame Oil Recipes | Shaoxing Wine Recipes |

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