How to Make Szechuan Beef at Home!

Рет қаралды 91,428

Күн бұрын

The perfect fakeaway for the weekend! Tender beef in a spicy, smokey and sour Szechuan-style sauce.
To find the recipe for this dish, click the link below!
- schoolofwok.co.uk/tips-and-re... -
- How to Make Szechuan Beef at Home! | Flavour Fridays -
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Пікірлер: 139

@sdaven2360 2 жыл бұрын

His voice is so peaceful.

@itsMIKAYtv Жыл бұрын

We love Szechuan beef too. It so tasty and delicious and the preparation is not so complicated. I would love to try this too.

@earfors 26 күн бұрын

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.

@karenwilliams6144 Жыл бұрын

Oh wow 😍😍😍😍😍 this is the absolute best!

@jeffreyr.lapennas6069 2 жыл бұрын

“From the miasma of smoke, the beef emerges” - I love this!

@irvsstella 2 жыл бұрын

Is this method recommended in a block of flats with over sensitive smoke alarms?

@SchoolofWok 2 жыл бұрын

Cooking like this definitely sets off my smoke alarm but I just silence it when it goes off!

@irvsstella 2 жыл бұрын

@@SchoolofWok I use my smoke alarm for testing how good my new hammer is.

@wurzelle1999 2 жыл бұрын

Fantastic! So easy to follow, I will try this on the weekend.

@SchoolofWok 2 жыл бұрын

How did it go?

@graymontague6783 Жыл бұрын

This is wonderful!!!!

@jason4261 2 жыл бұрын

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!

@SchoolofWok 2 жыл бұрын

Let us know if you give it a go!

@seanc.mcnally2118 Жыл бұрын

Very impressive. Best Szechuan recipe that I've seen on YT. What a nice guy...

@SchoolofWok Жыл бұрын

Thank you, glad you enjoyed!

@MinhNguyen-mo5fp 2 жыл бұрын

Very nice thank you 😊

@sinterklaasje1975 2 жыл бұрын

wow... looks absolutely delicious!

@SchoolofWok 2 жыл бұрын

Let us know if you try it!

@gedhuffadine5796 2 жыл бұрын

I've just prepared Indian for tonight! I want this now!

@danishpastry2885 2 жыл бұрын

Excellent.

@jimqartworks 2 жыл бұрын

amazing, I enjoy this episode. Thanks

@SchoolofWok 2 жыл бұрын

Thank you!

@danielfinley47 2 жыл бұрын

My mouth is watering.

@lupislune 2 жыл бұрын

I can't wait to try this at home!

@SchoolofWok 2 жыл бұрын

Let us know if you do!

@martink9785 2 жыл бұрын

That looks very tasty! Thank you

@SchoolofWok 2 жыл бұрын

Give it a go!

@hendongooner7383 2 жыл бұрын

Mmmm will deffo try that Cher. Cheers.

@SchoolofWok 2 жыл бұрын

Let us know if you try it!

@SlayerLaw 2 жыл бұрын

Looks fantastic! Fairly quick to cook with not much setup either.

@SchoolofWok 2 жыл бұрын

Thanks, be sure to give it a go!

@Calatriste54 2 жыл бұрын

Well done, irresistible work here..

@SchoolofWok 2 жыл бұрын

Thank you!

@thomm030 2 жыл бұрын

you make it look easy friend!

@SchoolofWok 2 жыл бұрын

Give it a go at home!

@GeordiLaForgery 2 жыл бұрын

Mouth watering meal wow. 👍

@SchoolofWok 2 жыл бұрын

Thank you!

@samblenkharn8099 Жыл бұрын

Fabulous 🙌🏻

@SchoolofWok Жыл бұрын

Thank you! - Chris

@deliaforet8997 2 жыл бұрын

Mouthwatering

@jayalabdullah5677 Жыл бұрын

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.

@SchoolofWok Жыл бұрын

Thanks! Glad you enjoyed it - Chris

@Youssefoughriss 2 жыл бұрын

" انت لست لي ، لكني احبك ." " You're not mine, but I love you 🖤🥺

@scottpetrie8707 2 жыл бұрын

Dig it! Keep it coming

@SchoolofWok 2 жыл бұрын

Thanks!

@reapergrim76 2 жыл бұрын

Awesome! 😀

@SchoolofWok 2 жыл бұрын

Thanks!

@donaldjenner489 4 ай бұрын

Nice!

@riccojames1 2 жыл бұрын

Will do this for sure

@SchoolofWok 2 жыл бұрын

Let us know if you do!

@ice_man81 Жыл бұрын

He startled me at first, but he’s very endearing. Food looks great, have to shop in the Asian section for that vinegar.

@im2loyal4u 2 жыл бұрын

Trying tonight in my new wok🥰

@SchoolofWok 2 жыл бұрын

How was it?

@maxjohnson5388 4 ай бұрын

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.

@hmtrimworks7148 Жыл бұрын

Nice😊

@humanonearth1 2 жыл бұрын

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.

@Struler08 2 жыл бұрын

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! 👍

@johabe2382 2 жыл бұрын

Go to "China!" (The restaurant in Stockholm)

@Struler08 2 жыл бұрын

@@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!

@johabe2382 2 жыл бұрын

@@Struler08 Ringvägen 110

@Struler08 2 жыл бұрын

@@johabe2382 super!

@kennethohmert3128 Жыл бұрын

You know you're doing it right when the smoke alarm goes off

@TheDistur Жыл бұрын

I love when cooking gets smoky on purpose. Less so when it's an accident. Looks delicious.

@SchoolofWok Жыл бұрын

Definitely adds to the flavour! - Chris

@nicholaszannettou2465 2 жыл бұрын

Looks great. Nice video. Please can you make salt and pepper pork chop rice .

@SchoolofWok 2 жыл бұрын

I'll add it to our suggestions!

@chef-Nazir Жыл бұрын

Superrb bro

@Manseb 2 жыл бұрын

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.

@chadmackie3438 Ай бұрын

I love how he fades into the smoke as the video goes on 😂

@SchoolofWok Ай бұрын

This seems to happen a lot with our videos! - Lee

@bluebob81 2 жыл бұрын

Put the steak in the freezer for 30 mins. Firms it up to easily slice thin

@thurstonhowell3569 2 жыл бұрын

This fellow is a very engaging presenter. I like!

@SchoolofWok 2 жыл бұрын

Thanks!

@seanc.mcnally2118 Жыл бұрын

"Cute & Cuddly!"

@_Vv77_ Жыл бұрын

Can you also use green szechuan pepper corn?

@blackhorse2947 2 жыл бұрын

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

@richardm7181 2 жыл бұрын

I'm making this tonight 🤪

@SchoolofWok 2 жыл бұрын

How did it go?

@richardm7181 2 жыл бұрын

@@SchoolofWok it was great..

@simply.healthy 2 жыл бұрын

Is that an Induction hob you are using? If so, What wattage is it? It is smoking hot!

@muchomalo100 2 жыл бұрын

It's a shame that I can not smell the cooking 🔥😁 Looks delicious

@SchoolofWok 2 жыл бұрын

You'll have to cook it yourself and smell it!

@robarandjelovic4068 2 жыл бұрын

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 :)

@chromberries7329 2 жыл бұрын

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 2 жыл бұрын

If I recall correctly most sambals also use huge amounts of salt. My store bougbt sambal oelek has like 12g/100g

@robarandjelovic4068 2 жыл бұрын

@@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!

@moyralouise7123 2 жыл бұрын

I’ve bought my peppercorns now to cook with them, any related recipes would be appreciated 😊

@overseastom 2 жыл бұрын

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 :)

@moyralouise7123 2 жыл бұрын

@@overseastom thank you 👍

@roddywarren8261 2 жыл бұрын

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?

@seekingmywaygal 2 жыл бұрын

Szechuan pepper can enhance saltiness, so best to use less salt when using szechuan peppers

@roddywarren8261 2 жыл бұрын

@@seekingmywaygal Yes, I suspected as much, thanks

@Manseb 2 жыл бұрын

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.

@niallneligan3953 2 жыл бұрын

Have to agree with you on this, similar experience.

@SuperSpecies Жыл бұрын

It would be the bean paste most likely

@Grandmaster-Yas 2 жыл бұрын

👏🏽

@iamgort70 2 жыл бұрын

I know this this is the funniest thing I've ever seen!

@stephanw196 2 жыл бұрын

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

@doubleagent1851 7 ай бұрын

I saw a different video where it mentioned that if you over toast the pepper corns it could turn it bitter

@zenrando 8 ай бұрын

😮

@kenrehill8775 2 жыл бұрын

“Fairly sort of thinnish “ what the eff does that mean?

@zenrando 8 ай бұрын

The Buddha would jump over a wall for this dish.

@jaybem5 Жыл бұрын

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.

@user-go8ib4mb3k Жыл бұрын

郫县豆瓣酱有盐巴，酱油也有盐巴，所以都放少许。

@annieyoung4606 Жыл бұрын

Which chili sauce did you used?

@SchoolofWok Жыл бұрын

We use doubanjiang - Chris

@annieyoung4606 Жыл бұрын

Thank you!

@LargeBlueCircle 9 ай бұрын

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.

@technoforever888 2 жыл бұрын

Love it and want it!!! (◍•ᴗ•◍)❤

@SchoolofWok 2 жыл бұрын

Cook it!

@sndselecta Жыл бұрын

how do u message the beef 😂

@DavidinEssexUK 2 жыл бұрын

Is the link to the recipe missing?

@SchoolofWok 2 жыл бұрын

Just added it in, thanks!

@DavidinEssexUK 2 жыл бұрын

@@SchoolofWok thank you very much.

@johnthebob1 8 ай бұрын

Didnt wash the beef or add bi carb both I have seen recommended from seasoned chefs.

@ploxxybb 2 жыл бұрын

tsp=Tbsp xD

@Burevestnik9M730 Жыл бұрын

Can Iuse sweet chilli sauce instead of that exotic stuff?

@azteka6103 2 жыл бұрын

my beef always stick to the wok

@SchoolofWok 2 жыл бұрын

Leave your wok a little longer on the heat before adding the beef, it should be smoking hot otherwise it may stick

@abhijitchatterji7587 2 жыл бұрын

🤔what happened to the ginger and garlic?

@David_K_Dickson Жыл бұрын

06:48 They go in after the red peppers.

@Jmcinally94 2 жыл бұрын

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.

@SchoolofWok Жыл бұрын

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

@Jmcinally94 Жыл бұрын

@@SchoolofWok Thanks for the suggestion! Determined to try again and get it right next time :)

@David_K_Dickson Жыл бұрын

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.

@946brandon 2 жыл бұрын

Not "Jeremy" cute but still a good teacher and a nice gay flair always keeps my attention.

@st8113 2 жыл бұрын

Wow that's a lot of peppercorns.

@SchoolofWok 2 жыл бұрын

You can halve the amount if you don't like them

@cnjconsulting 2 жыл бұрын

that lack of temperature control is why I hate induction. Gas all day every day.

@FeatherzMcG 9 ай бұрын

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.

@humanonearth1 2 жыл бұрын

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.

@BallisticTip 2 жыл бұрын

1st

@larryj1048 2 жыл бұрын

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.

@jason4261 2 жыл бұрын

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.

@BritishBeachcomber 7 ай бұрын

The recipe is not precise. Make it how you like it. That's the Art of Cooking.

@akeeldberg5218 2 жыл бұрын

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.

@BallisticTip 2 жыл бұрын

1st