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Typhoon Level 8 – Sichuan Beef and Broccoli

Sichuan Spicy beef

Currently there is a Typhoon level 8 in Hong Kong. Simply this means lots of wind and rain and all public transport comes to a halt (ferries, buses, MTR, etc). Many companies and schools are closed and everyone enjoys a day off together. Most locals can be found enjoying a day of karaoke or sleeping in. However, for me a fun thing to do is to tinker in the kitchen.

Sichuan Spicy beef

However, with many grocery stores being temporary closed I have to make do with what was is already in Bam's Kitchen. Hmm.... are we going to have to resort to our Hong Kong emergency bags with water, Spam canned ham and beef jerky? (that would take some creative energies to come up with something palatable)

Sichuan Spicy beef

Have no fear! A well stocked fridge and cupboard and we are ready to go. I just hope we don't lose electricity for a few until I can finish my cooking.

Sichuan Spicy beef

How does a Spicy Sichuan Beef and Broccoli Stir Fry (四川牛肉和西兰花) sound to you? I think this is a much better option than the potential Typhoon 8 (emergency bag) fried spam and eggs on toast. So here is my version of this dish with influence from one of my favorite Chinese food cooks Christine Liu. Spicy Sichuan Beef and Broccoli is spicy, crunchy and fun escape from the dismal weather outside. 

The best way to stay informed about the weather in Hong Kong and what actions need to be taken during adverse weather is to visit the Hong Kong Observatory site for details. Do not worry!  This weather will blow over soon- enjoy your day off work and school. http://www.hko.gov.hk/contente.htm

Spicy Sichuan Beef and Broccoli Stir Fry (Serves 2 adults as a main dish or 4 adults as a side dish or 1 teenager as a snack)

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 4 slices of ginger root minced
  • 1/2 small onion chopped
  • 1 pound thinly sliced beef cut into bite sized pieces (I used beef sukiyaki slices)
  • 2-3 whole star anise
  • 2 cups broccoli cut into segments along the stem
  • 1 tablespoon Xiao Xing wine (or white cooking wine)
  • 1-2 teaspoon garlic chili sauce (or red chili oil)- adjust to your heat level
  • 3 tablespoons soy sauce (tamri suace for gluten free)
  • 1 teaspoon sugar (or low glycemic sugar alternative)
  • 1/2 teaspoon white pepper
  • 1 teaspoons Sichuan peppercorns (optional) I did not have any, so I just added more chili sauce
  • 1 tablespoon spicy black bean paste (hold for gluten free)
  • 1 tablespoon cornstarch blended with 1 tablespoon water
  • Cooked rice to serve on side.

Step 1. In a separate small bowl combine the following Sichuan spice mix items together (garlic chili sauce, soy sauce, sugar, white pepper, Sichuan peppercorns, spicy black bean paste) and set aside.

Step 2. Heat oil in wok and saute onion, ginger root and garlic and cook until aromatic

Step 3. Add beef and cook until color changes

Step 4: Add star anise, broccoli, cooking wine and do a quick stir.

Step 5. Add the Sichuan spice mixture to the stir fry while stirring continuously. (Very quick process only about 1- 2 minutes as you want the broccoli to be crunchy and bright in color)

Step 6. Make sure you have your wok on medium high heat and then add the cornstarch water mixture to thicken stir fry dish and mix well. Quick movements of flipping and quick removal of dish on to serving plate.

Step 7. Remove Star Anise and Enjoy Spicy Sichuan Beef and Broccoli with steamed rice.

LESS THAN 30 MINUTE DINNERS

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Typhoon Level 8 – Sichuan Beef and Broccoli

By HWC Magazine  , , , , ,   

September 29, 2011

  • Cook: 20 mins
  • Yields: 2 Adults or 1 Hungry Teenager

Ingredients

garlic -

sukiyaki beef -

broccoli -

ginger -

onion -

star anise -

rice wine (shao xing) -

spicy garlic chili paste -

chili oil -

sugar or sugar alternative -

Sichuan peppercorns -

black bean sauce -

cornstarch -

00:00
  • I will DEFINITELY be trying this. Do you find that your wok works okay with your electric cooktop? I haven’t gotten one just because I can’t imagine it’d be good with electric, but maybe it’s because my stove is really crappy.

    • Dear Joanne, thanks for stopping by. I am actually blessed with a gas cook top here in Hong Kong. However I just always dread loosing power when you are cooking because of the pure inconvenience of no running water, etc. I also think gas is best for controlling the heat when stir frying with a wok, but I have used both electric and gas and you just need to adjust your cooking style. Stir frying with a wok requires for you to keep the heat high, keep your food moving in the wok, and to cook only small amounts of food at a time. In a wok the most hottest portion is on the bottom of the pan and many times cooks overfill the wok and the food cannot quickly fry and the result in not as good (More steamed vs crunchy stir fry). Please give it a try with smaller portions in your wok/pan and let your wok/pan heat up before you place any ingredients inside. Let me know how it goes. Take Care, Bobbi

  • This looks very tasty and flavorful! I ate Sichuan food everyweek when I was in Beijing!

    • My teenagers are crazy about Sichuan food, especially as the weather starts to cool off. Thanks Jenny for stopping by. Take Care

  • Anonymous

    …….Or you could use a good quality TAMARI sauce in-lieu of the soy sauce to make it gluten free.

    cheers, marl

    • Dear Marl,
      You are absolutely correct this would be a great gluten free meal using Tamari Sauce instead of soy sauce. Last week, I went to a great talk here in HK at “The Body Group” in Central and lots of great recipe and information about gluten free diets. In addition, I picked you up a card both in Chinese and English to give the waitress regarding your dietary needs. Take Care, Bobbi

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