Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, sliced beef, glass noodle in szechuan chilli sauce 夫妻肺片. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look 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. Note, the nutrition below is an estimation based.
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To begin with this particular recipe, we must prepare a few components. 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 that.
The ingredients needed to make Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片:
- Prepare 1 lb beef shank 牛腱
- Prepare 1 pork or cow tongue 猪舌
- Make ready 1/2 cup beef tripe 牛百叶
- Get 1 bunch sweet rice noodle, 2 oz
- Prepare 1/2 cup baby sweet bell peppers
- Make ready 4 Tsp Soy sauce
- Prepare 4 Tsp chili oil
- Get 1 tsp szichuan pepper
- Make ready 1 Tsp Chinese aged vinegar
- Get 1/4 tsp salt
- Prepare 3 Garlic cloves
- Get 2 scallions, thai basil and cilantro
- Make ready 1 tsp pickled chilies
Feel free to double the sauce if you like it really saucy! Toss with hot cooked pasta, and sprinkle with sliced green. Sliced Beef, Tendon Beef Trip, Cilantro, Chinese Celery, Peanuts and Sesame Oil. Served in a Sizzling Mini Wok and Cooked in a Spicy Hot Sauce with Black Mushrooms, Bamboo Shoots, Szechuan Peppercorns.
Instructions 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.
The best Chinese in Iowa City, IA. Online ordering menu for Szechuan House. Ox Tongue & Triple with Chili Sauce 夫妻肺片. Noodles with Stew Beef in Soybean Sauce 紅燒牛肉麵. Amazing and Authentic Szechuan Sauce Recipe!
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