Seriously have been looking for a while for a really GOOD Szechuan Beef recipe and I stumble on this! I already make a ton of your recipes and this one LOOKS Awesome! Thanks guys for all of your amazing recipes! (Love your Kung Pao Chicken - OMG Goodness!) Everyone should check that one out for sure!
Mise en place, with a lot of incredibly fresh local market ingredients. Thank you for sharing! A tiny pinch ground fennel seeds, just a single 'star' of crushed star anise, just one crushed clove, and a pinch of crushed cinnamon - more than enough if you want to augment the dry spice flavor profile for that quantity. Thank you for sharing.
This looks Great, correct amount of heat aswell. Never eaten a good one in Sweden, really blend taste in general since the population here can't handle spices at all. Great job chef! 👍
Pretty sure the grain on a loin like piece of prime rib like that is perpendicular to the top. Like a normal coming up or down from the largest surface. Cutting on the bias helps perhaps, but the only way to actually be against the grain would be to come at it in slices how it was originally cut from the rib loin.
I love the recipes you show us on this channel so I was looking forward to making this one. Initially it tasted really good and we started to get the szechuan tingle on our tongues but after about 5 minutes the food started to taste extremely salty and became inedible in the end. I've used szechuan peppercorns before and never experienced this, did I do something wrong?
Hi, I believe it's the soy sauce and the broadbean paste. I would cut back on both and personally I would replace the soy with a much smaller quantity of dark soy.
I intend to cook this tonight. I'll have to scale-down the sauce ingredients for one.. I've cooked a LOT of your dishes, with great success, I follow you, Souped up Recipes and Spice and Pans and Fuschia Dunlop's books. Thanks, guys! Max.
I tried this one tonight. However, it turned out quite bitter. Any idea what went wrong? Or does this bitter taste come from the Szechuan peppercorns? I was somewhat surprised to add 1 tbsp … also I did. not roast them but put them straight into the pestle and mortar. Cheers Stephan
I am absolutely going to try this out this weekend! However, I was wondering if there's any kind of low-sodium substitute for the Doubanjiang? I actually have some from when I made mapo tofu a while back, and while it's delicious, it really is too salty for my dietary restrictions. Could something like sambal oelek work? I already use coconut aminos in place of the soy sauce for those who are wondering :)
I haven't tried it but you could possibly use sambal. Or even mix in part douban with part sambar to reduce the overall saltiness but still have some douban flavor.
@@Proctile Oh interesting! I’ve got Huy Fong sambal oelek, and the label says it’s just 75mg per teaspoon. I use a couple of teaspoons in this recipe, so I’m still okay. But it does seem like there might be a lot of variation between brands I need to be aware of, so thanks for the heads up!
Here's a few for you, mate - mapo tofu, laziji (aka chongqing chicken, aka sichuan spicy chicken), water-boiled beef aka sichuanese poached beef (sounds mild, but it's actually a fairly spicy soup). You'll definitely also want to buy some doban jiang which is mentioned about halfway through this video, cos 2 of the 3 recipes above need it! Have fun :)
Was looking forward to this but it’s much too salty and I used reduced salt soy sauce too. Edit: I have realised it’s the Lee Kum Kee Toban Djan paste that’s the issue. It’s too salty. The Pixian Douban version is meant to be much better. Off to try find some so I can try this again !! They really should show how to make their version of the chilli oil too so we can get this spot on.
SO I used to go to a little hole in the wall restaurant in my home town that did both like american chinese and authentic- a lot of mainlanders went there, and a lot of Americans too. That place was so good everthing they did- never found another place like it. So the question: Their szechuan beef was KILLER. Like it came out id be tearing up, snot running down my nose, super spicey. It was great. And it was served with thin carrot slices and chopped celery. Is that like traditional? Is it supposed to be like that? I loved it, but I am just curious. I have to start cooking at home this stuff, everything around here is so mediocre or just wrong.
When people grind the sichian peppercorn, I would recommend people also add a teaspoon of each of the following: fennel, crushed star anise, crushed clove, crushed cinnamon and a dash of sugar.
I made this and I'm not sure if my sichuan peppercorns were somehow different (red and dried) but the ratio was so much, it completely overpowered the entire taste of the dish to the point it was inedible :( not sure what happened honestly So anyone making this, be cautious with the peppercorns the first time you try it.
There are a lot in this dish (intentionally!), but you can cut the amount in half if it's too overpowering. We used red and dried ones for this - Chris
Yes. I made it with 1 tbsp and felt that was too much. Possibly just the brand I bought. I will try 1 tsp next time. Otherwise, this is a great recipe. Nice and easy to do. Thanks for sharing. I love chilli (including naga) and pepper and all the other fiery spices, so I don't think that I am just being a wimp. One of my favourite light snacks is to dissolve a chicken stock cube in a coffee cup of boiling water, then add 1 tsp of Chiu Chow chilli oil OR 1 tsp Mr Naga chilli oil.
I've never seen any Sichuan (nay, any Chinese recipe) call for you to cook sliced beef like a well-done steak... And people, please don't get so obsessed with Wok Hei that you just burn your vegetables.
I would argue a rib steak is so tender that spending the money for it in this dish is a waste. You're already slicing it thin and marinading it. You don't need an expensive cut from the rib for that treatment, it's a waste imo.
This failed for me. There was no information on the amount of meat, just "one steak". Nor on the size of cuts. I used too much. meat and too large pices. The Szechuan pepper was supposed to be ground but there was no info on how finely. I did not grind it finely enough so there were lots of crunchy pieces in the finished product. The meat stuck to my wok.
Your printed recipe calls for 1/2 tsp of chili oil, and yet, you put in a whole lot more of what looks like "chilis in oil", which is something different, IMO. In fact, a lot of what you're doing doesn't seem to match the written recipe in terms of quantities. That looks like way more than 1 tsp garlic and 1 tsp ginger. Therefore I don't know if I can trust this at all.
Obviously, he was catering to "his" heat tolerance. This recipe is made to be adaptable to each persons heat preference. The recipe is set up to start somewhere, more on the milder side as many people do not like blow your head off spice, then the person can adjust it as they see fit. I always make separate servings as my wife does not care to much for the "Szechuan Peppers" So I always make, and cook, individually.
His voice is so peaceful.
Very impressive. Best Szechuan recipe that I've seen on YT. What a nice guy...
Thank you, glad you enjoyed!
We love Szechuan beef too. It so tasty and delicious and the preparation is not so complicated. I would love to try this too.
Made this dish and it was absolutely delicious 🤤. I used a little sesame oil instead of wine for the beef marinade. Hats off to the chef, many thanks.
Thanks! Glad you enjoyed it - Chris
Seriously have been looking for a while for a really GOOD Szechuan Beef recipe and I stumble on this! I already make a ton of your recipes and this one LOOKS Awesome! Thanks guys for all of your amazing recipes! (Love your Kung Pao Chicken - OMG Goodness!) Everyone should check that one out for sure!
Let us know if you give it a go!
Oh wow 😍😍😍😍😍 this is the absolute best!
“From the miasma of smoke, the beef emerges” - I love this!
Is this method recommended in a block of flats with over sensitive smoke alarms?
Cooking like this definitely sets off my smoke alarm but I just silence it when it goes off!
@@SchoolofWok I use my smoke alarm for testing how good my new hammer is.
Fantastic! So easy to follow, I will try this on the weekend.
How did it go?
I've just prepared Indian for tonight! I want this now!
Mise en place, with a lot of incredibly fresh local market ingredients. Thank you for sharing! A tiny pinch ground fennel seeds, just a single 'star' of crushed star anise, just one crushed clove, and a pinch of crushed cinnamon - more than enough if you want to augment the dry spice flavor profile for that quantity. Thank you for sharing.
This looks Great, correct amount of heat aswell.
Never eaten a good one in Sweden, really blend taste in general since the population here can't handle spices at all.
Great job chef! 👍
Go to "China!" (The restaurant in Stockholm)
@@johabe2382 if i search it i get around 12 different restaurants. Would you kindly do me de favor and maby add a adress?
Have a good day!
@@Struler08 Ringvägen 110
@@johabe2382 super!
Superb dish, well presented
Excellent.
" انت لست لي ، لكني احبك ."
" You're not mine, but I love you 🖤🥺
My mouth is watering.
Very nice thank you 😊
This is wonderful!!!!
Trying tonight in my new wok🥰
How was it?
Pretty sure the grain on a loin like piece of prime rib like that is perpendicular to the top. Like a normal coming up or down from the largest surface. Cutting on the bias helps perhaps, but the only way to actually be against the grain would be to come at it in slices how it was originally cut from the rib loin.
you make it look easy friend!
Give it a go at home!
Well done, irresistible work here..
Thank you!
I love the recipes you show us on this channel so I was looking forward to making this one. Initially it tasted really good and we started to get the szechuan tingle on our tongues but after about 5 minutes the food started to taste extremely salty and became inedible in the end. I've used szechuan peppercorns before and never experienced this, did I do something wrong?
Szechuan pepper can enhance saltiness, so best to use less salt when using szechuan peppers
@@seekingmywaygal Yes, I suspected as much, thanks
Hi, I believe it's the soy sauce and the broadbean paste. I would cut back on both and personally I would replace the soy with a much smaller quantity of dark soy.
Have to agree with you on this, similar experience.
It would be the bean paste most likely
Looks fantastic! Fairly quick to cook with not much setup either.
Thanks, be sure to give it a go!
Is that an Induction hob you are using? If so, What wattage is it? It is smoking hot!
I intend to cook this tonight.
I'll have to scale-down the sauce ingredients for one..
I've cooked a LOT of your dishes, with great success, I follow you, Souped up Recipes and Spice and Pans and Fuschia Dunlop's books. Thanks, guys!
Max.
Can you also use green szechuan pepper corn?
Fabulous 🙌🏻
Thank you! - Chris
wow... looks absolutely delicious!
Let us know if you try it!
He startled me at first, but he’s very endearing. Food looks great, have to shop in the Asian section for that vinegar.
Mouth watering meal wow. 👍
Thank you!
This fellow is a very engaging presenter. I like!
Thanks!
"Cute & Cuddly!"
Will do this for sure
Let us know if you do!
Mmmm will deffo try that Cher. Cheers.
Let us know if you try it!
amazing, I enjoy this episode. Thanks
Thank you!
I tried this one tonight. However, it turned out quite bitter. Any idea what went wrong? Or does this bitter taste come from the Szechuan peppercorns? I was somewhat surprised to add 1 tbsp … also I did. not roast them but put them straight into the pestle and mortar. Cheers Stephan
I saw a different video where it mentioned that if you over toast the pepper corns it could turn it bitter
Awesome! 😀
Thanks!
Mouthwatering
I love when cooking gets smoky on purpose. Less so when it's an accident. Looks delicious.
Definitely adds to the flavour! - Chris
That looks very tasty! Thank you
Give it a go!
Nice!
Nice😊
I am absolutely going to try this out this weekend! However, I was wondering if there's any kind of low-sodium substitute for the Doubanjiang? I actually have some from when I made mapo tofu a while back, and while it's delicious, it really is too salty for my dietary restrictions. Could something like sambal oelek work? I already use coconut aminos in place of the soy sauce for those who are wondering :)
I haven't tried it but you could possibly use sambal. Or even mix in part douban with part sambar to reduce the overall saltiness but still have some douban flavor.
If I recall correctly most sambals also use huge amounts of salt. My store bougbt sambal oelek has like 12g/100g
@@Proctile Oh interesting! I’ve got Huy Fong sambal oelek, and the label says it’s just 75mg per teaspoon. I use a couple of teaspoons in this recipe, so I’m still okay. But it does seem like there might be a lot of variation between brands I need to be aware of, so thanks for the heads up!
Dig it! Keep it coming
Thanks!
I love how he fades into the smoke as the video goes on 😂
This seems to happen a lot with our videos! - Lee
Looks great. Nice video. Please can you make salt and pepper pork chop rice .
I'll add it to our suggestions!
I’ve bought my peppercorns now to cook with them, any related recipes would be appreciated 😊
Here's a few for you, mate - mapo tofu, laziji (aka chongqing chicken, aka sichuan spicy chicken), water-boiled beef aka sichuanese poached beef (sounds mild, but it's actually a fairly spicy soup). You'll definitely also want to buy some doban jiang which is mentioned about halfway through this video, cos 2 of the 3 recipes above need it! Have fun :)
@@overseastom thank you 👍
You know you're doing it right when the smoke alarm goes off
I have a fan that blows up at my smoke detector when I cook in my carbon steel wok.
I can't wait to try this at home!
Let us know if you do!
I'm making this tonight 🤪
How did it go?
@@SchoolofWok it was great..
It's a shame that I can not smell the cooking 🔥😁
Looks delicious
You'll have to cook it yourself and smell it!
Superrb bro
你好，之前在WOK学校没见过你，欢迎。 期待你的食谱。 来自美国俄克拉荷马州的问候。 阿米托福
Which chili sauce did you used?
We use doubanjiang - Chris
Thank you!
Put the steak in the freezer for 30 mins. Firms it up to easily slice thin
Can Iuse sweet chilli sauce instead of that exotic stuff?
Is the link to the recipe missing?
Just added it in, thanks!
@@SchoolofWok thank you very much.
I know this this is the funniest thing I've ever seen!
“Fairly sort of thinnish “ what the eff does that mean?
Was looking forward to this but it’s much too salty and I used reduced salt soy sauce too.
Edit: I have realised it’s the Lee Kum Kee Toban Djan paste that’s the issue. It’s too salty. The Pixian Douban version is meant to be much better. Off to try find some so I can try this again !!
They really should show how to make their version of the chilli oil too so we can get this spot on.
郫县豆瓣酱有盐巴，酱油也有盐巴，所以都放少许。
👍👍👍
SO I used to go to a little hole in the wall restaurant in my home town that did both like american chinese and authentic- a lot of mainlanders went there, and a lot of Americans too. That place was so good everthing they did- never found another place like it.
So the question: Their szechuan beef was KILLER. Like it came out id be tearing up, snot running down my nose, super spicey. It was great. And it was served with thin carrot slices and chopped celery. Is that like traditional? Is it supposed to be like that? I loved it, but I am just curious. I have to start cooking at home this stuff, everything around here is so mediocre or just wrong.
too difficult for me...looks great though
When people grind the sichian peppercorn, I would recommend people also add a teaspoon of each of the following: fennel, crushed star anise, crushed clove, crushed cinnamon and a dash of sugar.
how do u message the beef 😂
😮
Didnt wash the beef or add bi carb both I have seen recommended from seasoned chefs.
👏🏽
The Buddha would jump over a wall for this dish.
Love it and want it!!! (◍•ᴗ•◍)❤
Cook it!
🤔what happened to the ginger and garlic?
06:48 They go in after the red peppers.
I made this and I'm not sure if my sichuan peppercorns were somehow different (red and dried) but the ratio was so much, it completely overpowered the entire taste of the dish to the point it was inedible :( not sure what happened honestly
So anyone making this, be cautious with the peppercorns the first time you try it.
There are a lot in this dish (intentionally!), but you can cut the amount in half if it's too overpowering. We used red and dried ones for this - Chris
@@SchoolofWok Thanks for the suggestion! Determined to try again and get it right next time :)
Yes. I made it with 1 tbsp and felt that was too much. Possibly just the brand I bought. I will try 1 tsp next time.
Otherwise, this is a great recipe. Nice and easy to do. Thanks for sharing.
I love chilli (including naga) and pepper and all the other fiery spices, so I don't think that I am just being a wimp. One of my favourite light snacks is to dissolve a chicken stock cube in a coffee cup of boiling water, then add 1 tsp of Chiu Chow chilli oil OR 1 tsp Mr Naga chilli oil.
my beef always stick to the wok
Leave your wok a little longer on the heat before adding the beef, it should be smoking hot otherwise it may stick
Not "Jeremy" cute but still a good teacher and a nice gay flair always keeps my attention.
Its a ribeye steak, why do you have to look for the grain?
I've never seen any Sichuan (nay, any Chinese recipe) call for you to cook sliced beef like a well-done steak...
And people, please don't get so obsessed with Wok Hei that you just burn your vegetables.
tsp=Tbsp xD
Three minutes and youve done two things.
Your fired
I would argue a rib steak is so tender that spending the money for it in this dish is a waste. You're already slicing it thin and marinading it. You don't need an expensive cut from the rib for that treatment, it's a waste imo.
that lack of temperature control is why I hate induction. Gas all day every day.
Wow that's a lot of peppercorns.
You can halve the amount if you don't like them
This failed for me. There was no information on the amount of meat, just "one steak". Nor on the size of cuts. I used too much. meat and too large pices. The Szechuan pepper was supposed to be ground but there was no info on how finely. I did not grind it finely enough so there were lots of crunchy pieces in the finished product. The meat stuck to my wok.
Oh my god just stop waffling and cook
Your printed recipe calls for 1/2 tsp of chili oil, and yet, you put in a whole lot more of what looks like "chilis in oil", which is something different, IMO. In fact, a lot of what you're doing doesn't seem to match the written recipe in terms of quantities. That looks like way more than 1 tsp garlic and 1 tsp ginger. Therefore I don't know if I can trust this at all.
Obviously, he was catering to "his" heat tolerance. This recipe is made to be adaptable to each persons heat preference. The recipe is set up to start somewhere, more on the milder side as many people do not like blow your head off spice, then the person can adjust it as they see fit. I always make separate servings as my wife does not care to much for the "Szechuan Peppers" So I always make, and cook, individually.
The recipe is not precise. Make it how you like it. That's the Art of Cooking.
@@BritishBeachcomber Then it's not a recipe is it?
1st
1st