Sichuan Beef with Hot Sauce

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The most important thing to remember in preparing this classic Sichuanese recipe is that the beef should be stir-fried until it is dry and crispy, but not burned. Use the shredding blade of a food processor to cut the celery and carrot. Serve over steamed rice.

Ingredients

For the Marinade:

  • 1/2 teaspoon cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon dry vermouth or white wine

8 ounces flank steak, cut with the grain into 2-inch long julienne strips

For the Sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons dry vermouth or white wine
  • 1/2 tablespoon sugar
  • 3 tablespoons hot bean sauce
  • 1/2 tablespoon sweet bean sauce
  • 1/2 teaspoon sesame oil
  • 1 tablespoon Sichuan Chile Sauce (see recipe above)

For the Stir-Fry:

  • 1/4 cup peanut oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 white part of green onion, minced
  • 1 large celery rib, shredded
  • 1 carrot, shredded

2 green New Mexico or poblano chiles, roasted peeled, seeds and stems removed, cut into julienne strips

Instructions

Combine the ingredients for the marinade in a bowl, stir well, and add the beef. Toss the beef in the marinade and let sit, covered, for 30 minutes.

In a bowl, combine all the sauce ingredients and mix well.

Heat a wok over high heat and add 3 tablespoons of the peanut oil. Just when it begins to smoke, add the beef and stir-fry until the beef is browned to the point of being crispy. Remove the beef with a slotted spoon and set on paper towels to drain.

Add the remaining peanut oil, heat, and add the ginger, garlic, onion and stir for 15 seconds. Then add the celery, carrot, and chile. Stir-fry for 30 seconds, then add the beef. Stir briefly to mix the beef with the vegetables, add the sauce and stir-fry for 30 seconds to a minute. Adjust the heat with more Sichuan Chile Sauce.

Quesadillas w/ Roasted Corn and Turtle Bean Salsa

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These quesadillas can be served as an hors d’oeuvre or as a luncheon entree. They are much tastier and prettier than a plain grilled cheese sandwich.

Ingredients

For the Quesadilla:

•   6 8-inch flour tortillas
•    3 cups grated Monterey Jack cheese or Mexican Manchego cheese
•    1 ½ cups Roasted Corn and Turtle Bean Salsa

For the Salsa:

•    2 ears fresh corn or 3/4 cup whole kernel corn (canned or frozen)
•    ½ cup cooked Turtle (black) beans
•    1/4 cup diced red or green bell pepper
•    3 tablespoons finely minced red onion
•    2 jalapeño chiles, stems and seeds removed, diced
•    2 cloves garlic, finely minced
•    1/4 cup chopped fresh cilantro
•    1/4 cup olive oil
•    2 tablespoons vinegar or lime juice
•    1 teaspoon dried oregano, Mexican preferred
•    Salt to taste
 

Instructions

For the Quesadillas:

Preheat oven to 400 degrees.

Arrange 2 tortillas in a layer on a greased baking sheet. Top with ½ of the cheese and salsa. Top each with another tortilla and repeat with the cheese and salsa. Place the remaining tortillas on top and, if desired, sprinkle with a little more cheese.

Bake for 8 to 10 minutes or until the tortillas are slightly crisp and the cheese begins to melt.

Cut the quesadillas in wedges and serve with additional salsa on the side.

 

For the Salsa:

Cut the corn off the cob (if using ears) and put the kernels in a hot, dry saucepan and roast for 5 minutes, stirring constantly so that they don’t burn.

Combine with the remaining ingredients and allow to sit for an hour to blend the flavors.

 

Habanero Hot Sauce

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To preserve the distinctive flavor of the habanero peppers, we don’t cook them with the sauce but add them afterwards.

Ingredients

  • 1 small onion, chopped

  • 1 tablespoon vegetable oil

  • 1/2 cup chopped carrots

  • 1 cup water

  • 10 habanero chiles, stems and seeds removed, minced

  • 1/4 cup lime juice

Instructions

In a pan, saute the onion in the oil until soft. Add the carrots and water. Bring to a boil, reduce the heat and simmer until the carrots are soft.

Add the chiles and lime juice to the carrot mixture. Place in a blender and puree until smooth.

 

Salsa de Chipotle

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This traditional Mexican table sauce is normally made in a molacajete, or 3 legged stone mortar, but a blender or food processor are acceptable substitutes. Serve with tacos, tostadas, burritos, etc., or use it as a wonderful barbecue sauce.

Ingredients

  • 3 or 4 dried chipotles
  • 6 to 8 (½ pound) tomatillos, husks left on
  • 2 cloves garlic, unpeeled
  • 3 tablespoons minced onion
  • 1/4 cup water or chicken broth
  • 1 teaspoon vinegar
  • 1/4 cup coarsely chopped fresh cilantro

Instructions

Heat a comal or heavy skillet over medium-high heat. Reduce the heat and toast the chiles until they are fragrant. Remove from heat and place in very hot water to soften, then drain.

Add the tomatillos and garlic to the comal and toast gently until they are browned and the flesh is soft, about 10 minutes. Let cool and remove the skins.

Place the chiles in a blender or food processor along with a little of the broth, and puree until smooth. Add all the remaining ingredients and blend briefly.

Salsa Spiced Squash

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This basic recipe can be used for a variety of vegetables, including corn, green beans, carrots, or eggplant. You can even try a different salsa for a new taste.

Ingredients

•    2 teaspoons olive oil
•    1 large onion, cut in slivers
•    2 garlic cloves, minced
•    1 green bell pepper, seeded and sliced
•    2 small zucchini squash, julienned
•    2 small yellow squash, julienned
•    1 cup tomato-based salsa
•    1 teaspoon dried oregano
•    Freshly ground black pepper

Instructions

Heat the oil in a large skillet and sauté the onion, garlic, and bell pepper for 2 minutes to soften. Add the squashes and continue to cook over a medium-high heat until the squash is tender.
Add the remaining ingredients and simmer for 5 minutes or until heated through.