How To Cook Sichuan Beef and Buckwheat Saute Recipe

"Sichuan Beef and Buckwheat Saute Recipe ,Ingredients: ,Steps to Process Sihuan Beef and Buckwheat Saute: "

November 09, 2021 1 min read

Sichuan Beef and Buckwheat Saute Recipe

Dalgano - American Food | Filled with 3 rations of vegetables and ready in 40 minutes, this better-for-you Asian stir fry is perfect for a mid-week meal. These foods are healthy and have good carbohydrates for the diet. Without further ado, let's read together! If you like this recipe, don't forget to leave a message or impressions, okay.

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Ingredients:

1 cup raw buckwheat, rinsed, drained
500g beef rump steak, cut into thin slices
2 teaspoons Sichuan peppercorns, crushed
2 tablespoons peanut oil
1 red onion, cut into thin slices
1 red chili, chopped
2 cloves of garlic, crushed
1 cm fresh ginger, finely grated
125g snow peas, chopped, halved diagonally
2 baby bok choy, cut into quarters
1/4 cup oyster sauce
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
Slices of red chili, to serve
Fresh coriander leaves, to serve

Steps to Process Sihuan Beef and Buckwheat Saute:

Cook the buckwheat in a medium saucepan of boiling water for 15 to 20 minutes or until tender. Dry. Wash under cold water. Dry.
Meanwhile, combine beef and pepper in a bowl. Heat the skillet on high heat. Add 2 tsp of oil. Swirl to layer. Add 1/2 beef. Fry for 2 to 3 minutes or until lightly browned. Transfer to a bowl. Cover to keep warm. Repeat with the remaining 2 tsp of oil and remaining beef. Remove the skillet from the heat. Clean carefully.
Turn the skillet over to heat. Add remaining oil. Swirl to layer. Add onions. Fry for 3 minutes or until golden. Add chili, garlic, and ginger. Fry for 2 minutes or until fragrant and starting to soften. Add snow peas and bok choy. Fry for 1 minute. Add oyster sauce, soy sauce, vinegar, buckwheat, beef, and other juices. Fry for 2 to 3 minutes or until heated through. Sprinkle with chili and coriander leaves. Serve.