Description
I want to suggest you to try Asian cuisine -beef in Szechuan. A distinctive feature of Sichuan cuisine is the use of hot and spicy additives, such as, garlic, Chile paste, ginger, chili pepper, Sichuan pepper etc. Last, has a unique taste and aroma and the usual pepper can't replace him, but I tried to replace and in General was not bad. So this dish is for lovers!)). The preparation of this dish takes a little time. All the ingredients are fried in a wok with spices, I have no wok, so I cooked in a frying pan over high heat.
Ingredients
-
Beef
250 г
-
Carrots
1 шт
-
Shallots
3 шт
-
Ginger
15 г
-
Soy sauce
3 ст. л.
-
Sichuan pepper
1 ч. л.
-
Lemon juice
1 ст. л.
-
Chili
-
Starch
1 ст. л.
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Water
3 ст. л.
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Honey
1 ст. л.
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Vegetable oil
3 ст. л.
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Pepper
1 шт
Cooking
Beef cut into thin slices across the grain, add the Chile, lemon juice and honey, let marinated until we prepare the vegetables. Shallots (I substituted onions) cut into half rings, carrots — straws. If ginger is not powder, as I have, then finely chop and grind Sichuan pepper (with a rolling pin on a Board or with a mortar and pestle). Once again that Sichuan can be replaced by the usual polka dot.
Put the wok on full heat. Pour oil. When the wok is heated, throw in the beef and fry for 3-4 minutes. Beef must be fried, not braised, so the maximum fire and stir constantly, that would not burnt. You can then add Sichuan peppers, cooking another 3-4 minutes. Pieces of meat should be well roasted.
Then add the carrots and onions, bell peppers, ginger. Fry for 2-3 minutes.
Then add lemon juice, soy sauce and Sichuan pepper. starch dilute in water and also added to meat Mix, fry for another 2-3 minutes.
Ready beef served with boiled rice.
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