- MichaelBeyer Feb 17, 2011 06:08 AM
Does anybody have an authentic recipe for szechuan beef? I have looked over 6 pages of search results on Google and elsewhere with little luck, although I did find a recipe titled "Szechuan beef with bean sauce" on grouprecipes.com that looks really nice.
I think I have most of the ingredients at my disposal with the exception of szechuan peppercorns. Help!
You might want to check out the recipe for Martin Yan's Genghis Khan Beef in Grace Young's "The Breath of a Wok." I'm not sure it's authentically Szechuan, but it's delicious and it can be spiced to your liking by controlling the amount of Thai chilies and sambal. There's quite a bit written about this dish throughout this thread: http://chowhound.chow.com/topics/756703
In the same book, there's a recipe for "Cousin Zane's Sichuan Beef" which I haven't tried personally, but which gets some pretty good reviews in that same post.
Where did you hear or taste this dish? A particular restaurant? The name isn't particularly descriptive. They must have a dozen beef dishes in Szechuan, or more. Or it could a Cantonese interpretation of a typical Szechuan dish. You do want the peppercorns; there really isn't substitute (they aren't like black pepper or chile).
Inspired by this post, I made Cousin Zane's Sichuan Beef for dinner last night. Never one to leave well enough alone, I made a few modifications to the recipe. I added two freshThai chiles for additional heat, I used concentrated tomato paste diluted with a little water in place of the ketchup, and I added sugar snap peas along with the onions and bell pepper (I used a red pepper) . Also, I used a pound of meat rather than the 8 ounces in the recipe, and prepared double the amount of sauce, although I ended up not adding it all in.
All in all, it was truly delicious, and I don't think any of my modifications changed the essence of this dish. It's a keeper!