My dear friends, this' Today we face a more challenging course of wise Chinese cuisine. Difficult not to do so, but to eat it in the sense that it will never be enough for you and your guests horny. At least that's what always happens to me every time I prepare these strips of beef. Oh yes, I am a recidivist, what can I do? Just for the record, the Sichuan (Szechuan in the indigenous language) is a region in Southeast China, famous for the pandas. And in addition to those beautiful animals, another pearl of Sichuan spice is represented by a very special note just as the Sichuan peppercorns and you'll find in most Asian grocery stores supplied. I explain how sometimes, there are things that can be replaced and others do not. Unfortunately, the Sichuan pepper has a flavor so particular that I believe can not be replaced with nothing, so you'll have get it. Note: For those of you who do not like pepper, I do not recommend this recipe as black pepper and Sichuan pepper make it absolutely masters. In contrast, for those, like myself, hardcore fans of this fabulous spice, I assure you, you will learn to do without! And now, coming into the training field!
doses for 4 mouths to feed, considering it a worthy main course or a main dish, if accompanied by a generous portion of rice
- 600 g Beef Steaks (rump, fillet, slices, ...)
- 2
onions - 2 cloves'
Garlic - 2 teaspoons grated fresh ginger
- 3
onions - 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 3 tablespoons rice wine
- Oil
sesame seeds - 1 teaspoon Sichuan peppercorns
beans - 1 tablespoon black peppercorns (to a more delicate flavor up to a teaspoon)
- 3 teaspoons of sugar
What you see above is a close almost at the atomic level of my beloved peppercorns. The first thing to do is in fact the duty of the pestle in black peppercorns and Sichuan pepper. Absolutely impossible to explain the words' exotic and pungent aroma that comes out of all your pestle. You must try it. After this, go to your beef cut into strips. Bring them together in a bowl with the sliced \u200b\u200bonions, the 'garlic and grated ginger, all the sauces, sugar and crushed peppercorns. Let the beef stir well marinade for at least 2 hours (see photo below). If you are not willing to pay more for a piece of meat more expensive, you can buy a cheaper one and add a pinch (no more) of baking soda to the marinade. The hydrogen has the 'effect of tenderizing meat, this technique is widely used by the Chinese, but take care that baking soda also alters the flavor and color of meat, so my suggestion is: stay tuned. In my experience, use a whole piece of rump steak (or steak), which is certainly not the finest cut, but not even the poor, will do fine, especially if you enter the slices with a meat mallet before you cut them in rags.
Closed this affected the meat, when it is ready, drain the marinade and brown in a wok with 'sesame oil. Add the onions, cut diagonally. Cook a few minutes, add the sauce from the marinade and allow to thicken over the fire until tender and rags to make you enjoy it. Note: the more time passes after having cooked the dish, plus the peppercorns will release an 'irresistible aroma, try it. At this point your rags eaten accompanied by white rice or, for a wonderful dish, at the side of a beautiful piece of rice vermicelli with chicken and vegetables . Slurppppp! Eat and enjoy it all!
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