Recipe of Quick Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, sliced beef, glass noodle in szechuan chilli sauce 夫妻肺片. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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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. Note, the nutrition below is an estimation based. Make the sauce by mixing minced garlic with soy sauce and Chinese aged dark vinegar.

To get started with this particular recipe, we have to prepare a few components. You can have sliced beef, glass noodle in szechuan chilli sauce 夫妻肺片 using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片:

1. Prepare beef shank 牛腱
2. Take pork or cow tongue 猪舌
3. Make ready beef tripe 牛百叶
4. Prepare sweet rice noodle, 2 oz
5. Take baby sweet bell peppers
6. Prepare Soy sauce
7. Take chili oil
8. Make ready szichuan pepper
9. Prepare Chinese aged vinegar
10. Take salt
11. Take Garlic cloves
12. Take scallions, thai basil and cilantro
13. Take pickled chilies

The name translates as husband and wife lung pieces - I know it sounds weird which scares many people away. It is a classic Sichuan dish that is made with braised beef slices and served chili sauce - really delicious and flavorful. Tired of using ground beef the same old way? Feel free to double the sauce if you like it really saucy!

Instructions to make Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片:

1. 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.
2. Cook sweet potato noodles in water until completely soft. Drain the cooking liquid and chill them under running water. Drain and set aside.
3. Make the sauce by mixing minced garlic with soy sauce and Chinese aged dark vinegar.
4. 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.
5. 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.

Tired of using ground beef the same old way? Feel free to double the sauce if you like it really saucy! Toss with hot cooked pasta, and sprinkle with sliced green. Sliced Beef & Maw Szechuan 夫妻肺片•••. Sichuan cuisine, Szechwan cuisine or Szechuan cuisine (/ˈsɛʃwɒn/ or /ˈsɛtʃwɒn/), is a style of Chinese cuisine originating from Sichuan Province.

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