Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sliced beef, glass noodle in szechuan chilli sauce 夫妻肺片. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Tender beef slices are served in a rich, spicy hot sauce and topped with peanut flakes and cilantro. To make a gluten-free dish, replace the soy sauce with tamari, replace the Chinkiang vinegar with rice vinegar, and use dry sherry instead of Shaoxing wine. Tired of using ground beef the same old way?
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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sliced beef, glass noodle in szechuan chilli sauce 夫妻肺片 using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片:
- Make ready 1 lb beef shank 牛腱
- Get 1 pork or cow tongue 猪舌
- Take 1/2 cup beef tripe 牛百叶
- Get 1 bunch sweet rice noodle, 2 oz
- Take 1/2 cup baby sweet bell peppers
- Prepare 4 Tsp Soy sauce
- Prepare 4 Tsp chili oil
- Prepare 1 tsp szichuan pepper
- Prepare 1 Tsp Chinese aged vinegar
- Prepare 1/4 tsp salt
- Take 3 Garlic cloves
- Get 2 scallions, thai basil and cilantro
- Take 1 tsp pickled chilies
This Szechuan-style Beef Noodle Soup is utterly savory and mouthwatering, but it requires a few uncommon ingredients that you can only find in. Order all menu items online from Szechuan House - Iowa City for delivery and takeout. The best Chinese in Iowa City, IA. Amazing and Authentic Szechuan Sauce Recipe!
Steps to make Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片:
- Place the beef, tougue in a pressure cooker. Add water to cover. Cook over high heat until the pressure is achieved, then turn down to medium high to cook for 35 minutes. Use quick release. - - Once the beef is done, transfer to a plate to cool enough to handle. Slice the beef against the grain into the thinnest pieces you can, so do for the tongue.
- Cook sweet potato noodles in water until completely soft. Drain the cooking liquid and chill them under running water. Drain and set aside.
- Make the sauce by mixing minced garlic with soy sauce and Chinese aged dark vinegar.
- Make the chili oil by heating up olive oil and sesame oil mixture on heat until it starts bubbling once you insert a wooden spoon. Turn off the heat and pour the hot oil onto the chili flakes in a large bowl. Wait until it cools down.
- Assemble the plate by putting the sliced meat at the bottom. Then arrange chilled glass noodles in the middle layer. Finally top with bright red sweet bell pepper rings and herbs.drizzling and sauce and chilli oil. Mix to serve.
Use as a flavorful stir-fry sauce for veggies or noodles, or as a flavorful marinade for tofu, chicken, shrimp or beef! The Szechuan peppercorns give the sauce a really authentic "zingy-ness" that is hard to replicate, but it also tastes just fine without! Spicy, garlicky Szechuan chili oil noodles made with Lao Gan Ma chili crisp & fresh herbs. Additional ingredients for Chili Oil Garlic Noodles: Ground meat - pork, chicken, or beef. She would mix her own chili sauce with the noodles and give poor children extra noodles and discounts, hence.
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