Recipes, home grown goodness, BBQing and food stuff
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Team - am making this tonight or tomorrow. Calls for Flank Steak. Cant find any. What's a close equivalent I can get from the supermarket?
Sichuan Boiled Beef (水煮牛肉 - Shuizhu Niurou)
Excited really isn’t a strong enough word to describe how thrilled I am to share this Sichuan Boiled Beef recipe with all of you! “Ecstatic" and "triumphant" might do a better job. It’s a great dish
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Team - am making this tonight or tomorrow. Calls for Flank Steak. Cant find any. What's a close equivalent I can get from the supermarket?
Sichuan Boiled Beef (水煮牛肉 - Shuizhu Niurou)
Excited really isn’t a strong enough word to describe how thrilled I am to share this Sichuan Boiled Beef recipe with all of you! “Ecstatic" and "triumphant" might do a better job. It’s a great dish
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Team - am making this tonight or tomorrow. Calls for Flank Steak. Cant find any. What's a close equivalent I can get from the supermarket?
I'd suggest skirt steak? We use it a lot in asian cooking, it is perfect for flash stir frying. If you still can't get that I reckon rump would be okay, just slice the meat really thin
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Rump it is!
Thanks team
I didn't read the recipe, but regardless in all stir fry type situations I will slice the meat thin then sprinkle a little salt in the bowl. Not scientific but I reckon it tastes better that way. I've used baking soda to tenderize some times, it works to make it tender but you do lose a lot of the bite which I enjoy. If the meat looks tough you can, but not too much and not for too long
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always use rump in my beer stir fries, tastes great. just don't overcook it!
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
always use rump in my beer stir fries, tastes great. just don't overcook it!
Or boil it, need to keep the heat up. I'll put it in the wok and spread it out, then not touch it for some time to get it browned well before flipping or stirring
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Rump it is!
Thanks team
I didn't read the recipe, but regardless in all stir fry type situations I will slice the meat thin then sprinkle a little salt in the bowl. Not scientific but I reckon it tastes better that way. I've used baking soda to tenderize some times, it works to make it tender but you do lose a lot of the bite which I enjoy. If the meat looks tough you can, but not too much and not for too long
This recipe uses baking soda:
"In a medium bowl, toss together the beef, baking soda, and 1/4 cup water, and allow it to marinate for 1 hour. The baking soda will help to tenderize the beef."
Then water:
"Then “wash” the beef under running water for 5 minutes, using a light to moderate stream of water so it flows out, but the beef stays in the bowl."
Then cornstarch:
"After the beef has been rinsed, pour out the water, and marinate the beef with two teaspoons of cornstarch. Set aside"
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Rump it is!
Thanks team
I didn't read the recipe, but regardless in all stir fry type situations I will slice the meat thin then sprinkle a little salt in the bowl. Not scientific but I reckon it tastes better that way. I've used baking soda to tenderize some times, it works to make it tender but you do lose a lot of the bite which I enjoy. If the meat looks tough you can, but not too much and not for too long
This recipe uses baking soda:
"In a medium bowl, toss together the beef, baking soda, and 1/4 cup water, and allow it to marinate for 1 hour. The baking soda will help to tenderize the beef."
Then water:
"Then “wash” the beef under running water for 5 minutes, using a light to moderate stream of water so it flows out, but the beef stays in the bowl."
Then cornstarch:
"After the beef has been rinsed, pour out the water, and marinate the beef with two teaspoons of cornstarch. Set aside"
If I'm doing it I only dunk it for about 20 minutes. If the meat is good and looks quite tender you probably don't need it frankly
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Ended up doing this tonight - on a bit of an Asian kick since the Asian supermarket is still open and the dishes work with lesser cuts or just straight less meat.
Was pretty tasty, we have some crazy asian chilli oil which had me sweating into my bowl
Dan Dan Noodles (Spicy Sichuan Noodles, 担担面)
A classic Chinese noodle dish famous for its nutty & pungent taste. With my detailed recipe, Dan Dan noodles can be easily replicated in your home kitchen.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Ended up doing this tonight - on a bit of an Asian kick since the Asian supermarket is still open and the dishes work with lesser cuts or just straight less meat.
Was pretty tasty, we have some crazy asian chilli oil which had me sweating into my bowl
Dan Dan Noodles (Spicy Sichuan Noodles, 担担面)
A classic Chinese noodle dish famous for its nutty & pungent taste. With my detailed recipe, Dan Dan noodles can be easily replicated in your home kitchen.
Dude! That looks fabulous! I love Asian food and especially spicy Asian food. Did you get your hands on all those ingredient? Black Rice vinegar???
