How to Make Perfect Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片

How to Make Perfect Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片 Delicious, fresh and tasty.

Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片. 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.

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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 achieve it.

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

1. Prepare 1 lb of beef shank 牛腱.

2. It’s 1 of pork or cow tongue 猪舌.

3. It’s 1/2 cup of beef tripe 牛百叶.

4. You need 1 bunch of sweet rice noodle, 2 oz.

5. You need 1/2 cup of baby sweet bell peppers.

6. You need 4 Tsp of Soy sauce.

7. You need 4 Tsp of chili oil.

8. Prepare 1 tsp of szichuan pepper.

9. It’s 1 Tsp of Chinese aged vinegar.

10. You need 1/4 tsp of salt.

11. It’s 3 of Garlic cloves.

12. It’s 2 of scallions, thai basil and cilantro.

13. Prepare 1 tsp of pickled chilies.

Feel free to double the sauce if you like it really saucy!

Toss with hot cooked pasta, and sprinkle with sliced green.

Sliced Beef, Tendon Beef Trip, Cilantro, Chinese Celery, Peanuts and Sesame Oil.

Served in a Sizzling Mini Wok and Cooked in a Spicy Hot Sauce with Black Mushrooms, Bamboo Shoots, Szechuan Peppercorns.

Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片 instructions

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..

1. Cook sweet potato noodles in water until completely soft. Drain the cooking liquid and chill them under running water. Drain and set aside..

2. Make the sauce by mixing minced garlic with soy sauce and Chinese aged dark vinegar..

3. 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..

4. 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..

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