Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, sliced beef, glass noodle in szechuan chilli sauce 夫妻肺片. It is one of my favorites. For mine, I’m gonna make it a bit tasty. 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. Tired of using ground beef the same old way?
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To begin with this recipe, we have to first prepare a few ingredients. 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 it.
The ingredients needed to make Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片:
- Make ready 1 lb beef shank 牛腱
- Get 1 pork or cow tongue 猪舌
- Prepare 1/2 cup beef tripe 牛百叶
- Take 1 bunch sweet rice noodle, 2 oz
- Take 1/2 cup baby sweet bell peppers
- Make ready 4 Tsp Soy sauce
- Take 4 Tsp chili oil
- Prepare 1 tsp szichuan pepper
- Make ready 1 Tsp Chinese aged vinegar
- Prepare 1/4 tsp salt
- Make ready 3 Garlic cloves
- Make ready 2 scallions, thai basil and cilantro
- Get 1 tsp pickled chilies
The Szechuan peppercorns give the sauce a really authentic "zingy-ness" that is hard to replicate, but it also tastes just fine without! Order all menu items online from Szechuan House - Iowa City for delivery and takeout. The best Chinese in Iowa City, IA. Online ordering menu for Szechuan House.
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.
Ox Tongue & Triple with Chili Sauce 夫妻肺片. Noodles with Stew Beef in Soybean Sauce 紅燒牛肉麵. Spicy, garlicky Szechuan chili oil noodles made with Lao Gan Ma chili crisp & fresh herbs. Additional ingredients for Chili Oil Garlic Noodles: Ground meat - pork, chicken, or beef. She would mix her own chili sauce with the noodles and give poor children extra noodles and discounts, hence.
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