black sesame seeds

Szechuan Beef Noodles

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The food at our house is usually flavorful and piquant, but not “fiery hot”.
However, once in a while, I crave Szechuan food. Not the watered down version you get in Western influenced restaurants, but the real, Szechuan deal. ( When you look at the pictures of the noodles with sauce below, that bright red comes from the Szechuan chili oil and Szechuan chili paste) If you prepare this recipe, you might want to add the chili oil and chili paste at the end (STEP 2), in VERY small increments, until you reach a level of hotness that almost hurts. The beauty of Szechuan peppers is the fact that after a few seconds of eating them, your mouth becomes almost numb, to the point where you can tolerate spice to a level you did not previously imagine you could.
This might sounds a bit like a bit of senseless torture (to the novice to Szechuan cuisine it certainly is), but it will also provide you with an extreme satisfaction of your taste buds 🙂
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Bon Appétit ! Life is Good !
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Szechuan Beef Noodles

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: STEP 1 : from a 8 lbs rib roast, cut 4 ea 2 lbs steaks

: reserve 3 steaks for other dishes

: completely remove the outer “skin” from the meat, remove some of the fat, slice into (ca) 1×2 inch slices, about 1/8th inch thick, dust with cornflower, add one egg white and 1 tblsp soy sauce, mix well, let stand for at least 1 hour or better yet, overnight

: mix 1/3 cup soy sauce, 1/3 cup hoisin sauce, 1 tblsp szechuan chili paste, 1/3 cup rice wine (shaoxing),1 tblsp brown sugar, 1 tblsp garlic paste, 1/2 tblsp grated ginger and 1 tblsp corn starch, mix well

: cook 1 lb Potato Noodles (土豆粉) or, if not available to you, substitute with fresh udon noodles, drain, toss with toasted sesame oil, keep hot

: stir fry the meat in 1/3 cup very hot peanut oil until browned on both sides, about one minutes total

: remove beef at once, discard most of the fat

: in the remaining fat, stir fry 1/2 cubed red pepper, 1/2 cubed yellow pepper and 1 medium size cubed onion, saute briefly

: add the sauce, bring to a simmer, at once remove from heat

: add the beef, 1 tsp chili oil and 1 tblsp toasted sesame oil, check / adjust seasoning. STEP 2 : (OPTIONAL) add chili oil and szechuan chili paste until you reach your (barely tolerable) heat limit 🙂

: Thick Asian Noodles

: sprinkle with black sesame seeds, top with the szechuan beef ; serves 4

: Szechuan Beef Noodles

: Szechuan Beef Noodles

: Szechuan Beef Noodles

: Szechuan Beef Noodles

: Szechuan Beef Noodles

: Szechuan Beef Noodles

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While I prepare blade steaks often, musaengchae is not so common on my dinner table, simply because I usually don’t find Korean radish on my regular shopping-runs, so when I do find them, musaengchae it is.
You could substitute the Korean radish with daikon, but for this particular dish, daikon will be inferior and should only be a last resort.
If you love spicy – this salad is it !
If you love radish – this salad is it !
If you are tired of run of the mill salads – this salad will come to the rescue !
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Bon Appetit ! Life is Good !
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More Blade Steaks On ChefsOpinion
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P.S.
These blade steaks were very thin, so the amount pictured (6 steaks) were just enough for one meal for Bella and I 🙂
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Musaengchae

: korean radish (pic source: maangchi)

: peel radish, then cut into fine julienne, season with kosher salt, let stand for 10 minutes, squeeze out excess water

: toast sesame seeds until golden

: add black sesame seeds, white toasted sesame seeds, gochujang, garlic paste, ginger paste, white vinegar and scallions, mix carefully in order to not break-up the radish julienne