Sichuan Spiced Beef Shreds on Fried Noodles

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Sichuan Spiced Beef Shreds on Fried Bean Thread Noodles

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This Sichuan beef stir-fry can be made as spicy as you like by simply adjusting the number of dried chili peppers that are added during preparation. It also calls for flower peppercorns but they are optional.

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In addition to the "Chinese Trinity" (garlic, ginger root and scallions), strips of bamboo shoots and bell peppers are added to give the dish some crunch.

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The beef strips are marinated in soy sauce, brown sugar, cornstarch and sesame seed oil The sauce contains wine, sugar, soy sauce, chili oil and Chinese red vinegar.

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Instead of serving it with rice, the mixture is poured over deep fried bean thread noodles.

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You can also make this dish gluten free by using soy sauce, which isn’t made with wheat. I have added a link below to a site, which explains what to look for.

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Difficulty:

Easy

Preparation Time:

60 Minutes

Cooking Time:

30 Minutes

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Beef Mixture:

12 Oz. Beef Flank Steak (cut into thin slices across the grain while the meat is partially frozen)

2 Teaspoons Black Soy Sauce

1 Teaspoon Brown sugar

2 Teaspoons of Cornstarch

2 Teaspoons of Sesame Seed Oil

Mix in a bowl and refrigerate for at least 20 minutes.

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Seasonings:

1 Teaspoon Minced Ginger Root

1 Teaspoon Minced Garlic

3 Scallions (cut into 1-½ inch pieces and split in half lengthwise including the green part)

½ Cup Bamboo Shoots (cut into matchstick size strips0

½ Red Pepper (cut into ¼ inch strips)

2 Dried Chinese Chili Peppers (chopped including the seeds)

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Sauce Mixture:

1 Tablespoons Black Soy Sauce

1 Tablespoon Dry White Wine

1 Tablespoon Chinese Red Vinegar

½ Teaspoons sugar

¼ Teaspoon Cayenne Pepper

2 Teaspoons Chili Oil (See my hub on Sichuan Eggplant)

¼ Teaspoon Flower Peppercorn Powder

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1 Teaspoon Sesame Seed Oil to add at the end

1 Oz. of Bean Thread Noodles

2-3 Cups of Oil (depending upon the size of the pan in which the noodles are deep-fried)

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Cooking Instructions:

1. Heat the oil in a pan that is large enough that it will be less than half full once the bean thread noodles are added.
2. Loosen the noodles by pulling them apart.
3. Test the oil by dropping a small piece of noodle into the oil. It should immediately pop up and turn white.
4. Deep-fry the noodles quickly on both sides and then drain them on paper towels.
5. Add the beef slices half at a time and cook about 30 seconds until they turn white. Remove them with a strainer or slotted spoon and repeat with the second half.
6. Transfer two tablespoons of oil to a large heavy frying pan and lightly brown the chili peppers, ginger root, garlic, scallions, Bamboo shoots and bell pepper strips.
7. Then add in the sauce mixture and continue cooking until it begins to bubble.
8. Finally, add the beef slices, flower peppercorns and sesame seed oil and stir-fry for 30 seconds.
9. Finally, place the fried noodles on a serving plate and pour the meat mixture over them before serving.

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