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Szechuan Style Beef with Fried Egg Rice

5 from 5 votes
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

Beef Szechuan Style:

  • 250 g Beef fillet
  • 1 Onion approx. 100 g
  • 0,5 Red peppers approx. 100 g (alternatively green peppers)
  • 1 Clove of garlic
  • 1 piece Ginger the size of a walnut
  • 1 tsp Szechuan peppercorns ground in a mortar
  • 2 tbsp Sake (alternatively rice wine)
  • 2 tbsp Thin soy sauce
  • 2 tbsp Hoisin sauce
  • 2 tbsp Sunflower oil (alternatively peanut oil)
  • 200 ml Beef broth (1 teaspoon instant)
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Tapioca starch

Egg fried rice:

  • 150 g Basmati rice (cooked approx. 450 g)
  • 350 ml Water
  • 1 tsp Salt
  • 2 Eggs
  • 2 big pinches Coarse sea salt from the mill
  • 2 tbsp Sunflower oil (alternatively peanut oil)

Serve:

  • Parsley stalks for garnish

Instructions
 

Beef Szechuan Style:

  • Wash the beef fillet, pat dry with kitchen paper and cut into fine slices. Peel the garlic clove and ginger and dice very finely. Finely grind Szechuan peppercorns in a mortar. Mix the ginger cubes, garlic clove cubes, sake (2 tbsp), ground Szechuan pepper (1 tsp), soy sauce (2 tbsp) and hoisin sauce (2 tbsp) in a bowl. Add / mix the beef fillet slices and leave to marinate for about 30 minutes. Peel the onion and cut into strips. Clean and wash the peppers and cut into strips. Heat sunflower oil (1 tbsp) in the wok, add the beef fillet slices from the marinade, fry vigorously / stir-fry and slide to the edge of the wok. Add sunflower oil (1 tbsp) and add the onion strips and paprika strips and stir-fry / stir-fry. Add the rest of the marinade and the beef broth (200 ml) and let everything simmer / cook for 7 - 8 minutes. Finally, stir the Tapipio-ka starch (1 tbsp) in a little cold water and stir into the wok. As soon as the liquid starts to thicken, remove the wok from the stove.

Egg fried rice:

  • Stir basmati rice (150 g) into salted water (350 ml water / 1 teaspoon salt), bring to the boil briefly and cook on the lowest possible heat with the lid on for about 20 minutes. Tear through with a fork and let cool down a little. Beat the eggs (2 pieces) and season with coarse sea salt from the mill (2 big pinches). Heat sunflower oil (1 tbsp) in the wok, add the egg mixture, fry, tear and slide to the edge of the wok. Add sunflower oil (1 tbsp), pour in the rice, fry everything vigorously with the egg / stir-fry and remove from the stove,

Serve:

  • Press the fried egg rice firmly into a cup that has been rinsed with cold water and turn it onto the plate. Add the Szechuan style beef and garnish with parsley, serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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