Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sliced beef, glass noodle in szechuan chilli sauce 夫妻肺片. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片 is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片 is something that I’ve loved my whole life.

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. Beef Triple Tongue in Chili Oil (Cold) 夫妻肺片.

To get started with this recipe, we have to first prepare a few components. 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 cook it.

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

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

Utterly savory Szechuan-style beef noodle soup with homemade beef broth and star anise and Chinese five-spice powder in fried chili bean sauce. Sliced beef and ox organs夫妻肺片. in chili sauce. Amazing and Authentic Szechuan Sauce Recipe! Use as a flavorful stir-fry sauce for veggies or noodles, or as a flavorful marinade for tofu, chicken, shrimp or beef!

Steps 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.

The Szechuan peppercorns give the sauce a really authentic "zingy-ness" that is hard to replicate, but it also tastes just fine without! Asian cuisine - Glass noodle with chicken. Mixed vegetables and spicy fried textured soy protein curry served with side disk as bean sprouts,cabbage,sweet radish and pickle. Szechuan style cold noodle (Vegan version) is known as Szechuan Liangmian. With a long history, it is been known as one of most famous Szechuan street In China, almost people across the country love noodles, all kinds of noodles like hand-pulled, homemade fresh noodles, sliced noodles and.

So that is going to wrap this up for this exceptional food sliced beef, glass noodle in szechuan chilli sauce 夫妻肺片 recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!