Marinade rindfleisch

Steak-Marinaden: Auf die richtige Würze kommt es an

Das i-Tüpfelchen für jeden Steak-Genuss ist eine würzige Marinade. Aber Marinade ist nicht gleich Marinade. Erst der gekonnte Einsatz von Gewürzen, Essig oder Wein bringt das volle Aroma des saftigen Rindfleisches hervor, ohne den Eigengeschmack zu überlagern. Mit ein paar einfachen Tipps und Tricks lässt sich eine professionelle Marinade ganz einfach zu Hause zubereiten. Meist reichen schon zwei bis drei Zutaten aus um das Beste aus dem Steak heraus zu holen. Ob eine süße Marinade oder doch lieber herb mit Öl und Knoblauch, selbst Steak-Muffeln wird mit der richtigen Würze das Wasser im Mund zusammenlaufen. Also worauf warten Sie noch; sorgen Sie für den “hmmmmmmm lecker”–Faktor und marinieren Sie was das Zeug hält.

Auf die richtige Marinade kommt es an

Die Marinade: mehr als nur Salz und Pfeffer

Marinaden haben bei Steak-Liebhabern schnell einen schlechten Ruf weg, denn vorgefertigte Soßen überlagern den Eigengeschmack und vermiesen jedes Premium-Steak. Zum Glück gibt es jedoch noch Alternativen zu Fertigprodukten aus dem Supermarkt oder der langweiligen Salz/Pfeffer-Kombination. Die perfekte Marinade besteht aus wenigen Zutaten und muss immer auf das Fleisch abgestimmt werden. Neben der gewissen Würze, sorgt die passende Marinade auch dafür, dass das Steak saftig und butterweich wird. Aus diesem Grund weist das Marinieren eine lange Tradition auf, da es schon seit hunderten von Jahren dazu genutzt wird um zähes Fleisch zu erweichen. Die Enzyme in der Marinade machen das Steak zart und halten es auch während der Zubereitung saftig. Aus diesem Grund sollten Sie nur Rindfleisch marinieren, das eine zähere Struktur aufweist. Teure Filets oder Porterhouse-Steaks, die schon zart sind, werden durch eine reichhaltige Marinade nur ruiniert.

Marinieren für Anfänger

Zu aller erst sollten sie das Fleischstück gründlich waschen. Anfänger sollten mit wenigen Zutaten beginnen: Salz, Pfeffer, Gewürze und Öl eignen sich als Grundlage. Mit Zitronensaft oder Essig wird das Fleisch besonders zart, da die Säure jedes Steak butterweich bekommt. Auch Eiweiß ist ein Geheimtipp: Es sorgt für zartes Fleisch ohne den Geschmack zu beinträchtigen. Um den Eigengeschmack gekonnt zu unterstreichen sollten Sie zu Kräutern oder Honig und Zucker greifen. Probieren Sie einfach ein paar Varianten aus und schauen Sie was am besten zu Rumpsteak und Co. passt. Wichtig ist jedoch, dass das Fleisch gänzlich mit Marinade bedeckt ist. Darüber hinaus kommt es auch die Marinierzeit an. Diese sollte nicht weniger als zwei Stunden betragen. Bei einem sehr zähen Stück können Sie die Marinade auch bis zu 24 Stunden einwirken lassen. Besonders bietet es sich an das marinierte Fleisch über Nacht im Kühlschrank zu lagern.

Tipps und Tricks für eine gelungene Marinade

Rezepte für Marinaden gibt es wie Sand am Meer. Wer die Grundlagen kennt, kann langsam anfangen zu experimentieren und verschiedenen Gewürze mischen. Besonders beliebt sind auch alkoholische Marinaden. Bier oder Wein können dem Steak eine rauchige Note verleihen und für viele sorgt diese Kombination für das wohl beste Steak, was es auf der ganzen Welt gibt. Um die Marinade nicht zu bitter werden zu lassen, sollte besonders bei Wein eine Prise Zucker zugeführt werden. Um Muskelfasern weicher zu machen eignen sich Zutaten, wie Joghurt, Papaya oder Knoblauch. Und natürlich gilt: Je länger die Marinade einwirkt, desto stärker wird der Geschmack.

Arrachera Beef Marinade

Recipe by Galley Wench

Top Review by

Arrachera Beef Marinade

YIELD:

Ingredients Nutrition

3 lbs flank steaks
3 tablespoons finely chopped garlic
3 tablespoons olive oil
1 ⁄₂ cup tequila
1 ⁄₄ cup fresh lime juice
1 tablespoon coarse salt
1 ⁄₂ tablespoon ground cumin
1 ⁄₂ tablespoon ground black pepper

Directions

Whisk together garlic, olive oil, tequila, lime juice, salt, cumin and black pepper.
Place flank steak in zip lock bag and pour in marinade.
Chill at least 1 hour (but not more than 24 hours); turning often.

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Nutrition Info

Serving Size: 1 (1510 g)

Servings Per Recipe: 1

Amt. Per Serving % Daily Value Calories 891.8 Calories from Fat 462 52% Total Fat 51.4 g 79% Saturated Fat 17.5 g 87% Cholesterol 186 mg 61% Sodium 2574.7 mg 107% Total Carbohydrate 5.6 g 1% Dietary Fiber 0.7 g 2% Sugars 0.5 g 1% Protein 97.2 g 194%

RAPS MARINADES - HIGHEST MEAT PROCESSING

RAPS seasoned marinades – Aside from meat itself, marinades represent the supreme discipline when it comes to creating a unique flavour at a barbeque buffet. Raps marinades combine diversity with outstanding taste.

RAPS seasoned marinades: diverse flavours and a longer lasting glaze

Marinades represent a major convenience factor in handmade and industrial production processes and have also become a permanent fixture in consumer kitchens. Meat, fish or tofu – customers are on the lookout for marinades that are spicy, hot, subtle, fully flavoured, and simply different.

Benefits at a glance

Outstanding finely seasoned taste
Guaranteed fulsome, full-strength spice flavours
High-quality seasoning for an intense flavour experience

Herbs and spices perfectly mixed in the marinade
Prevents meat from drying out
Colouring remains stable for a long period for the end application
Perfect for processing in every area

Appearance

Bright, luminous colours
Highly transparent
Keeps meat looking glazed for longer

‘Free-of’ products as part of responsible clean labelling

No colouring
Allergen-free (product-specific exceptions)
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Progress with Raps

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Rindersteak mit Cognac-Marinade

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Zutaten für 4 Portionen

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Rosbeef mariné

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Ingrédients

Ustensiles

Ingrédients

Nombre de personnes

steak de rosbeef (soit 1,5 kg)

cuillère à soupe de Sel

Pour la marinade :

cl de vin blanc sec

dl de jus de citron

cuillère à soupe de romarin

cuillère à soupe de thym

ustensiles

20€10 sur Marmiton Boutique

9€90 sur Marmiton Boutique

11€90 sur Marmiton Boutique

Préparation imprimer

Lier la viande avec un 'lacet à viande'.
La mettre dans 3 grands sacs de congélation.
Eplucher et couper les carottes, laver et couper le céleri.
Hacher le piment (ne pas enlever les pépins ni la peau). Hacher l'ail grossièrement.
Mélanger tous les ingrédients de la marinade dans une grande casserole et la répartir ensuite dans les sachets avec la viande.
Faire le vide d'air afin que la marinade enveloppe bien toute la viande. Bien lier le sac et mettre au frais durant 2 jours.
Chauffer le four à 250°C (thermostat 8). Enlever le rosbeef de la marinade (mais conserver cette dernière). Sécher la viande et la saler. La mettre dans un grand plat, à mi four et cuire environ 20 min.
Diminuer la température à 150°C (thermostat 5), verser la marinade et piquer un thermomètre à viande.
Cuire encore 1h à 1h1/2 (jusqu'à ce que le thermomètre indique 58 degrés).
Mettre la marinade dans une casserole et la réduire à 4-5 dl. Laisser refroidir.
Couper la viande (de préférence à la machine pour qu'elles soient fines et régulières).
Garnir de petites branchettes de romarin et d'écorce de citron râpée ou en fines lamelles.

J'ajoute mon grain de sel

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J'ai dû rater une étape car archi cuit et immangeable. Au prix au kg du rosbeef, je ne recommanderais pas cette recette. :-(

Sublissime! Je suis déjà une accro du rosbeef mais mariné ainsi ça devient une vraie fête pour les papilles.

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Beef Teriyaki

The best and easiest beef teriyaki recipe that takes 15 mins to make. You can make the beef teriyaki with your favorite cut of beef and homemade teriyaki sauce.

Recently, I am trying to incorporate iron-rich foods into my diet. This beef teriyaki is one of the simple beef dishes that I’ve made.

There is really no need to introduce teriyaki as this is probably one of the most well-known imports from Japanese cuisine, other than sushi and tempura. Previously, I shared chicken teriyaki recipe on Rasa Malaysia.

I cheated and pan-fried my beef on a skillet (traditionally, it should be grilled for a deeper and smokier flavor), and then lacquered the sweet and savory homemade yakitori sauce on top the beef before serving. This beef teriyaki recipe not the most authentic way to make it, but it’s one that’s perfect for my busy schedules lately.

Try this easy beef teriyaki at home, and you will never need another takeout of this popular dish at home. Plus, you can make a big batch of the teriyaki sauce and keep it in the refrigerator, and you can have teriyaki as often as you want.

REMEMBER TO SUBSCRIBE TO RASA MALAYSIA NEWSLETTER AND GET EASY AND DELICIOUS RECIPES DELIVERED TO YOUR INBOX. If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.

MORE FAMILY-FRIENDLY RECIPES:

Japanese Meat and Potato Stew (Nikujaga)

Yakisoba (Japanese Fried Noodles)

49 COMMENTS. read them below or add one

I always wonder how to make teriyaki sauce from scratch because I don’t like the bottled version. Will try out the recipe. Any recommendations as to the brands of sake and mirin?

Thank you for dinner tonight, this was great. Like Shirley above me, I have never really liked bottled sauce, either too sweet or too salty. This was excellent!

Hi Chris, did you make this beef teriyaki already? That’s fast! I am glad you love it.

Oh can u pls tell me what is flap meat. How do I tell the butcher. They dont know what is flap meat. which part is it. thanks

You can always use flank steak or skirt steak if you can’t find it.

Yum! My favorite Teriyaki dish. :)

Hi! Just wanted to let you know that your site was featured on ChannelNewsAsia this morning under Surf Time! Way to go!

Hi Alice – thank you for letting me know. :)

beef teri is my son’s fav beef dish…I use sirloin and it works as well as flank steak…most of the time I pan fry it too because of the convenience…

That’s great that you are pan-frying too, yeah, so much more easier. ;)

Ya, talking abt iron-rich food, eat more “black” food such as black chicken, black fungus, black rice, dark green vege etc. Looking at your beef teriyaki, almost can do 牛扒包….ha…of course, goes well with rice too :p

Oooh, I still have one frozen black chicken in the freezer somewhere. I almost forgot about it. Thanks for reminding. Hehe.

Yum, beef teriyaki! I sometimes prefer chicken teriyaki because it’smore consistent, but if done well, can’t beat beef!

Looks delicious. I love chicken teriyaki but i am going to try your recipe with beef.

Hi Natalie – I got flap meat, which already comes in thin slap, so I just slice it up. :)

I’m a huge fan of Rasa Malaysia. That Beef Teriyaki looks scrumptious! How do I get beef strips as thin as yours?

Even thought you stated you “cheated”, the beef still looks amazing!

We love teriyaki, oily and delicious, looking strong too

We din know about the iron part tho

love your recipes! is there any way for your to add on a printer-friendly version (all text, no pictures) on your recipe posts? thank you for considering this!

Anita, you can print the recipe out by becoming a registered users on Rasa Malaysia. Just click on the “Login” button at the top of the page and look for Sign Up.

This looks great, particularly the teriyaki sauce (not too sweet).

I try to eat iron-rich foods, too, and have found that stir-frying in a carbon steel work or using cast iron adds iron to my diet.

This looks fantastic, and no too hard to cook either! I’ll be adding these ingredients on to my shopping list for next week… Although the Sake might be a little more difficult to find.

Thanks for sharing!

hi rasa malaysia,is there any subtitute for sake and mirin?since im a muslim i cant use those alcoholic mixture into my food,but i would love to try this recipe out… :(

Sorry but there are no substitutes for sake or mirin.

Love this site, thank you for providing it. Will this taste totally weird if I substituted rice vinegar, regular white wine or Shaoxing wine instead of sake and mirin which I don’t have on hand?

Hey, how are you! My last comment date for ages now….how are you? Your blog and recipes look always so good. And what about your pictures? Just amazing! It’s good to come here! I’ll try this one, it’s looks great!

Have a nice day, cheers!

PS c’est toujours avec plaisir que je viens sur ton blog!

Hi would the addition of grated ginger or ginger juice about 1 tbsp make the sauce better? Or perhaps throwing in 1 clove of garlic?

Yes, ginger juice will make the sauce slightly better. Not garlic though.

Once again you’ve made my day. Another food I never need to order out again now that I can make my own perfect teriyaki!

Thank you for demystifying so many things that I’ve always wished I could conquer!

i love this recipe. i’ve made this recipe like a thousands times and everybody loves it as well…please please try it and you will be amazed at how easy this is:)

Wow! thank you for adding teriyaki sauce made from scratch!

For the muslim inquiry about sake and mirin being alcohol and thus prohibited. If you heat to a simmer either the sake or the mirin and let it simmer a few moments, the alcohol completely “burns off” and the sake and mirin are effectively non alcoholic. This is true with anything alcoholic. Alcohol has a low evaporation point and evaporates quickly. The same holds true for example if one were making a rum cake and didn’t want any alcohol but wanted the flavor hat rum imparts, the same holds true. Actually the cooking or baking process itself, because of the high temperature, eveporates the alcohol part of the rum or any other liquor. You can’t get drunk on rum cake no matter how much you eat. So to the muslim friends, enjoy.

Your blog is very awesome, i like your beef teriyaki recipes.

Hi this is my first time to do comment online. At my practice stage now. Looking forward for a new recipe for beginners like me that really like to learn how to cook

I will try this recipe.

My steak is ALWAYS chewy and tough. What gives? Can I marinate it in something so it’s tender?

Marinate with a bit of baking soda for 10 minutes then rinse off thoroughly before cooking.

Can I use pork?what part of pork can I use and can I pan fry the pork too? Thank you in advance and love all your recipes..easy to follow and yummy.. More power and recipes to come…

I love this dish. My favorite. Thanks so much for sharing. Simon

Thank you I maked on my birhtday

Awesome thanks for trying my recipe!

What brand mirin is best?

I have no real preference.

Could I use the picture for my cooking book? I’ll put the web’s name under it.

How is Japanese cooking sake different from sake? I can find sake at the liquor store, but cannot find cooking sake nearby. Thanks!

Cooking sake has salt in it, lower grade and it’s not for drinking. You can use drinking sake with a little bit salt.

Beef Tenderloin with Balsamic Sauce Recipe

Ingredients

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons minced garlic
1-1/2 teaspoons salt
1 teaspoon coarsely ground pepper
1 beef tenderloin, trimmed (about 2 pounds)
SAUCE:
2 cups port wine or 1 cup grape juice and 1 cup reduced-sodium beef broth
2 tablespoons balsamic vinegar
1 teaspoon butter or stick margarine
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Nutritional Facts

3 ounce-weight: 242 calories, 9g fat (3g saturated fat), 72mg cholesterol, 576mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons minced garlic
1-1/2 teaspoons salt
1 teaspoon coarsely ground pepper
1 beef tenderloin, trimmed (about 2 pounds)
SAUCE:
2 cups port wine or 1 cup grape juice and 1 cup reduced-sodium beef broth
2 tablespoons balsamic vinegar
1 teaspoon butter or stick margarine
1/4 teaspoon salt
1/8 teaspoon pepper

Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400° for 50-70 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°. Let stand for 10 minutes before slicing.
In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin. Yield: 8 servings.

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Beef Bourguignon

Looking for something celebratory? This is our take on the iconic French dish, Boeuf Bourguignon, popularized in America by Julia Child. Less of a stew and more of an event, classic beef bourguignon is beef stewed with aromatic vegetables, herbs and spices which are then strained off, reduced and finished with a butter-flour mixture to create a densely flavored, dark and silky sauce. Yes the sauce is a bit fussy, but truly it is worth it. We made this for the family the other day and not a drop was left.

(You can of course skip all the sauce straining fussiness and prepare this as a traditional stew, but then it would just be a lovely stew, not the dish everyone expects.)

We’ve included dried porcini mushrooms in this dish. They’re called cepes in France, and are frequently used in French stews. Dried porcini are available in many supermarkets, but don’t worry if you can’t find them. For this they’re optional and you’ll still have a fabulous dish without them.

As for the wine, if you can find it, use a Pinot Noir. It is the dominant wine used in Burgundy, France, and it is what gives this dish its name. Obviously you can use a real French Burgundy wine, but they tend to be far more expensive than a California Pinot Noir. Look for a bottle you’d happily drink.

Finally, the thing that usually stops me from making beef bourguignon is the pearl onions. Yes, blanching and peeling them is simply a lot of work. However, salvation may be at hand. According to my sources you can get frozen pearl onions already blanched and peeled. Apparently Trader Joe’s carries them. If you can’t find them, the following instructions include steps for preparing the onions.

Beef Bourguignon Recipe

Yield: Serves 6-8

We are using shiitake mushrooms for the fresh mushrooms in this recipe, even though they are not traditionally used for this dish, because they are just so meaty and good. Feel free to use any fresh mushroom you'd like. If you don't have access to salt pork, you can use bacon, but simmer it first for 8 minutes in water, then drain and rinse, to remove its smokiness. A word on salt. Salt pork is salty. Be sparing with salt as you make this dish until the end, when you can adjust. Commercial beef stock is also salty, so you very well may have enough salt for the dish just from these two sources.

Ingredients

6-8 ounces salt pork, cut into 1/2 inch chunks
4 Tbsp unsalted butter, divided
4 pounds trimmed beef chuck, cut into 2-inch cubes, patted dry with paper towels
Salt
10-12 shallots, chopped, about 2 cups
2 large, peeled carrots, 1 chopped, 1 cut into 2-inch chunks
4-5 garlic cloves, chopped
1 ounce of dried porcini mushrooms (optional)
2 Tbsp tomato paste
1/2 cup brandy, plus 2 Tbsp
1 bottle Pinot Noir, or other red wine
Beef Stock (low sodium), at least 1 cup, quite easily more
1/2 cup chopped fresh parsley
2 bay leaves
2 teaspoons dried thyme
4 whole cloves
24 pearl onions, fresh or frozen
1 lb fresh shiitake, cremini or button mushrooms
Beurre manie: 3 Tbsp flour blended with 2 Tbsp butter

1 If you are using them, pour 1 cup of boiling water over the dried porcini mushrooms and allow them to rehydrate for 30 minutes. Remove the mushrooms and chop coarsely. Pour the soaking water through a paper towel (to remove any dirt or debris) into a bowl and set aside.

2 In a large sauté pan, pour enough water to cover the bottom by about 1/8 inch. Over medium heat, cook the salt pork in the pan until the water evaporates, stirring occasionally. Once the water is gone, reduce the heat to medium-low, and continue to cook the salt pork until much of the fat has rendered out of it. Add a tablespoon of butter and continue to cook the salt pork unti the pieces are browned and crispy. Use a slotted spoon to remove the salt pork pieces to a large Dutch oven or other large, thick-bottomed, lidded pot.

3 Increase the heat to medium-high. Working in batches so that you do not crowd the pan, brown the beef. Leaving space around each piece of sizzling meat ensures that it browns and does not steam. Don't move the pieces of beef in the pan until they get a good sear, then turn them so they can get browned on another side. Take your time. This will take 15-25 minutes, depending on how large a sauté pan you have. Once browned, remove the beef from the sauté pan and place in the Dutch oven with the salt pork.

4 When all the beef has browned, add the shallots, the one chopped carrot, and the chopped porcini mushrooms if using. Stir in the pot to remove any browned, stuck-on bits in the pan. Cook for 2-3 minutes, then add the garlic and the tomato paste. Cook another 2-3 minutes, stirring frequently.

5 Add the brandy and stir to combine. Boil down by half, then add the strained mushroom soaking water (if using). Scrape any remaining browned bits off the bottom of the sauté pan and pour the contents of the pan into the Dutch oven.

6 To the Dutch oven add the bottle of wine and enough beef stock to almost cover the beef; the beef pieces should be barely poking up out of the liquid. Add the parsley, bay leaves, thyme and cloves. Cover and bring to a bare simmer. After 1 hour, add the second carrot, peeled and cut into chunks of 1-2 inches. Continue cooking for another hour, or until the beef is tender.

7 Meanwhile, trim the tough stems off the shiitake, cremini, or button mushrooms and slice into 2-3 large pieces; small mushrooms leave whole. Prepare the pearl onions. Boil them in their skins for 4-5 minutes. Drain and submerge in a bowl of ice water. Slice the tips and root ends off the onions and slip off the outer skins.

8 When the beef is tender, use tongs to remove all the beef and the chunks of carrots; set aside in a bowl. Strain the contents of the Dutch oven through a fine-meshed sieve set over a medium pot. This will be the sauce. Boil the sauce down, tasting frequently. If it begins to taste too salty, turn off the heat. Otherwise, boil down until you have about 3 cups. Turn off the heat.

9 Heat a large sauté pan over high heat and add the mushrooms. Dry sauté the mushrooms over high heat, shaking the pan and stirring often, until they release their water, about 4-5 minutes. Add the pearl onions and 3 tablespoons butter and toss to combine. Sprinkle salt over the onions and mushrooms. Sauté until the onions begin to brown. Remove from heat.

10 Returning to the sauce, reduce the heat to medium and whisk in the beurre manie. Whisk in a third of the paste, wait for it to incorporate into the sauce, then add another third of the beurre manie, and so on. Do not let this boil, but allow it to simmer very gently for 2-3 minutes. Stir in the remaining 2 tablespoons of brandy. Taste for salt and add some if needed.

11 To serve, coat the beef, carrots, mushrooms and pearl onions with the sauce and serve with potatoes, egg noodles or lots of crusty bread.

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Showing 4 of 36 Comments

leslie ritter

Hi Elise, I would like to make this a day ahead, then warm it up in the crockpot. Do you see a problem with this? Thank you so much!

· 1 Reply

Janet

Thanks Elise! Just finished straining the sauce. It’s in the fridge. I’ll finish it tomorrow. There seem to be quite a bit of fat so I will be able to spoon some of that off after it cools as well. 325 degree oven worked perfectly for me. The oven actually gave me more control. My electric stove is quite variable and I can never get a good low simmer (argh!). It smells divine and I’m really excited to serve it tomorrow night. Thank you for all of the wonderful recipes on your site. I’ve been following you for years! Happy New Year! (p.s. I misstyped my name. It’s Janet, not Jane – that’s my mom’s name. Oops!)

Hi Elise – I’m making this one day ahead for New Year’s Eve. What is your suggestion for straining/making the sauce… today or tomorrow? Also, what is the substitution for cooking on the stove vs the oven? Right now I have the oven at 325. Thank you in advance!

· 1 Reply

Mike

Elise–What are your estimates for prep and cooking times? This dish always seems to want 6-8 hours for everything when I follow Julia’s or other recipes.

Have made this dish today using veal, fantastico!

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Welcome to Simply Recipes

Thank you for stopping by! We love to share wholesome and delicious recipes, perfect for home cooked family meals.

Szechuan Beef

Over the years, many American readers have requested Szechuan beef recipe on Rasa Malaysia. For those who have been waiting for this popular American-Chinese dish, this is the recipe I developed specifically for you. The reason I said so is because I have never had American-style Szechuan beef until very recently.

Szechuan beef, much like beef and broccoli, is not found in China. There is a Sichuan poached beef in a fiery chili-oil sauce, called 水煮牛肉, or literally “Water Cooked Beef” that looks like this picture. The Szechuan beef dishes found in in the US are mostly stir-fried beef in a mildly spicy sauce with assortment of vegetables. Every Chinese restaurant or Chinese buffets here has their own rendition of Szechuan beef.

This Szechuan beef is my take on PF Chang’s version. The beef is thinly sliced and marinated with cornstarch so as to achieve a velvety and tender texture, which is highly prized in Chinese cuisine. The sauce is a tad spicy, savory, and slightly sweet. The end result is good with steamed rice and I hope you will enjoy my concoction.

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40 COMMENTS. read them below or add one

This looks tasty. And thanks for mixing in these American-Chinese dishes. I love the authentic stuff as well as these other varieties. It is nice to get a little of both worlds. :)

So no Sichuan peppercorns? Love the recipe.

You can add them, this is just a “simple” recipe with supermarket ingredients.

Actually sounds a little bit like a genuine and very common [si]chuan dish 鱼香肉丝 / fish-flavoured meat (pork) strips. It’s got pretty much the same ingredients – no fish but the salty taste comes from the oyster sauce.

Yep…just that every restaurant has their own “name” for this dish, and the ingredients used and flavor are slightly different.

While you are correct that the usual dish offered as “Szechuan beef” is a fairly insipid stir fry, my husband worked most of several years in Taiwan in the early 70s, coming home for a bit every couple of months. He developed a passion for Szechuan style recipes and one of his favorites was for a spicy “dry-fried” beef dish he titled Szechuan beef. I’ve spent several hours unsuccessfully going through my old cookbooks looking for it, but it was essentially strips of marinated beef (patted dry) fried in deep fat until crisp and chewy, drained, then stir fried with matchstick carrot sticks, pepper strips, and various aromatics–very spicy, and with a delicious chewy texture complemented by the still crisp carrots. Green beans cooked this way are also spectacular and could be used with the beef instead of carrots.

When Szechuan and Hunan style restaurants became popular in the 1980s, their menus included many dishes that were much spicier than now–boy do I ever miss them. Even PF Chang’s used to spice up their now very bland recipes.

what cut of beef should i use?

Beef tenderloin, flank steak or flap meat.

Could you use rump steak?

I love this food

I can’t thank you enough for this recipe. I love it, and so is my husband, who doesn’t usually like Chinese food. I double the sauce and serve it with Chinese noodles.

wow…. nice… looks so delicious!

Hi Rasa! I have recently discovered your website, I am enjoying reading it very much, it has great info! I hope we can begin to exchange some ideas! Thank you.

Can i use cider viniger instead of rice wine in all chinese recipes.Or its better to skip.

You can skip the rice wine. It’s completely different from cider vinegar.

Can I use dry white wine as a substitute for rice wine?

Nice recipe but not really from Sichuan, it does not have the trademark “Mala 麻辣” hotness as there are no Szechuan peppercorns included. It also does not have any doubanjiang so the flavor of the sauce is not “Yuxiang 鱼香”. I’d say this is more of Cantonese/Southern Chinese take on the Szechuan dried-fried shredded beef “干煸牛肉絲 Gan Bian Niu Rou Si”.

Yes, correct. Most of the Chinese restaurants in the US is opened by Cantonese or Southern Chinese. But it’s called Szechuan beef in the Chinese restaurants here in the US. I know the real Szechuan beef is not like this.

So, what does the cornstarch actually DO to the meat? You make it sound like it has some effect on tenderizing, rather than being a thickener for the sauce. I have always been curious about why they marinate with cornstarch.

It makes the meat tender and moist, and “smooth” in texture, it’s a technique we call “velveting” in Chinese cooking. I talk about it in details in my cookbook “Easy Chinese Recipes.”

How about using baking soda for “velveting”? Will it have the same effect?

You can try adding a bit of egg mixture to the marinate on top of the cornstarch. It helps make the meat even more tender.

Yes, egg white and cornstarch.

I doubled this recipe tonight for family dinner. I mostly kept it the same except I left out the oyster sauce and substituted a small splash of fish sauce. I also added quite a lot more chilli oil, the kind with crunched up chillies, because no matter how hot I make it, it’s not hot enough at my house. Ever. I also added szechuan peppercorn, ground, about half a teaspoon. It was absolutely delicious.

Still not hot enough for my wife though. I put in three heaping tablespoon of chili oil,too. I was sweating and my mouth was numb. I will be making this again.

Hi Elfmirkin, that’s great that your family enjoyed this dish. Happy cooking. :)

Have a dessert pastry with Strawberry preserves as they will compliment the dish and give a Lessened morning after effect from real fiery chili’s.

Grapefruit soda as well was a favorite of my Father. he could eat anything with impunity that way.

Hi rasa.. Was just wondering.. Can I substitute the beef for chicken?? And also, do Chinese noodles have another name?? Because I don’t seem to find them here in the supermarkets! Thanks

Chinese egg noodles, Chinese chow mein.

How can I make this spicy? Or is it as written?

It’s not overly spicy but with a slight heat. You can add some heat by adding chili oil or dried red chilies.

My goodness this makes me so hungry! I couldn’t resist pinning for safe keeping and sharing it with my peeps on the ‘ol facebook page. Yum.

Hi Natasha, LOL, that’s too funny. Thanks for the repin and this recipe is great, especially now that it’s cold because it will heat you up. :)

i would love to try this scrumptious looking recip, however, I can not use wine …can you please suggest an alternative to wine?

You can skip it.

I loved it. My wife said it is too spicy. How should I compromise to make it suitable for the both of us. Thank you so much! Delish.

Hi Daniel just cut down on the garlic chili sauce and chili oil.

Will try it tomorrow.. Look Delicious!

84 marinade rindfleisch Rezepte

Würzig, deftige Marinade für Brat - und Grillfleisch

Sojasauce, Rotwein, Cognac und Maizena miteinander verrühren. Tomatenpüree, Paprikapulver, Salz und Pfeffer beigeben noch mal gut.

heißer Stein usw.

Eine Art Surf 'n Turf mit frischer Note

zum Grillen oder Braten

für 750 g Lamm- oder Rindfleisch

passend zu Lamm-, Kalb- und Rindfleisch

Perfekt für Rindfleisch

für alle Fleischsorten - Spare Rips, Rindfleisch , Schweinefleisch, Entenbrust vom Grill .

Marinade für Lamm- oder Rindfleisch

gedörrtes Rindfleisch in würziger Marinade

Fajitas con carne

Fleisch in dünne Streifen schneiden. Mit dem gemörserten Szechuan-Pfeffer, dunkler Sojasauce und Tapiokamehl mischen und 1 Stunde.

Thailändisches scharfes Rindfleischcurry

Für dieses Gericht lasse ich mir Rouladen ganz dünn schneiden, 350 g ergeben meist 3 Rouladen, die Menge reicht leicht für drei Pe.

einfaches, pfannengerührtes Gericht aus China

Trockenfleisch/Dörrfleisch mit herrlich kräftigem Geschmack

Die Glasnudeln etwa 1 Stunde in kaltem Wasser einweichen. Rinderfilet oder Roastbeef unter fließendem kalten Wasser abspülen, tro.

Für die Marinade den Knoblauch, Zitronengras hacken und zusammen mit dem Salz im Mörser zu einer Paste verarbeiten. Mit den restli.

Zubereitung der Marinade (für Fleisch): 2 EL dunkle Sojasauce, 1 EL helle Sojasauce, 1 TL Salz, 2 EL Kartoffelmehl, 1 bzw. 2 EL Re.

Die Chilischoten und die Zimtstange etwas zerbrechen. Mit den Koriandersamen den Senfkörnern dem Bockshorn und den schwarzen Pfeff.

Das Rinderfilet in etwa 2 cm dicke Scheiben schneiden. Für die Marinade den Lauch waschen und in feine Streifen schneiden. Die Kno.

Das Rindfleisch in 5 cm lange und 0,5 cm dicke Streifen schneiden. Mit Backpulver vermischen und 30 Minuten stehen lassen. Das Ei.

Shui Zhu Niu Rou

Das Rindfleisch wird, möglichst quer zur Faser, in 2 mm dünne Scheiben geschnitten. Man kann es dazu vorher 45 Minuten im Gefrierf.

ein Rezept, das es in China nicht gibt

Rezept aus Bali, Indonesien, Rendang Sapi Kering Kuta Beach

понедельник, 18 декабря 2017 г.