Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片

Name: Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb beef shank 牛腱; 1 pork or cow tongue 猪舌; 1/2 cup beef tripe 牛百叶; 1 bunch sweet rice noodle, 2 oz; 1/2 cup baby sweet bell peppers; 4 Tsp Soy sauce; 4 Tsp chili oil; 1 tsp szichuan pepper; 1 Tsp Chinese aged vinegar; 1/4 tsp salt; 3 Garlic cloves; 2 scallions, thai basil and cilantro; 1 tsp pickled chilies

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

I make this cold dish once a year in summer to celebrate my anniversary because making this dish is very time consuming. However the taste is so rewarding that it really worth you effort. Once I get the first bute, often I cannot stop ...and of course the multilayers of flavor and texture make such a wonderful memories of those cherishable moments.

Sliced beef, glass noodle in Szechuan chilli sauce 夫妻肺片

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Eat Whole 2 Thrive @EatWhole2Thrive

Ingredients

6 servings

1 lbbeef shank 牛腱
1pork or cow tongue 猪舌
1/2 cupbeef tripe 牛百叶
1 bunchsweet rice noodle, 2 oz
1/2 cupbaby sweet bell peppers
4 TspSoy sauce
4 Tspchili oil
1 tspszichuan pepper
1 TspChinese aged vinegar
1/4 tspsalt
3Garlic cloves
2scallions, thai basil and cilantro
1 tsppickled chilies

Cooking Instructions

1

Place the beef, tougue in a pressure cooker. Add water to cover. Cook over high heat until the pressure is achieved, then turn down to medium high to cook for 35 minutes. Use quick release.
Once the beef is done, transfer to a plate to cool enough to handle. Slice the beef against the grain into the thinnest pieces you can, so do for the tongue.
2

Cook sweet potato noodles in water until completely soft. Drain the cooking liquid and chill them under running water. Drain and set aside.
3

Make the sauce by mixing minced garlic with soy sauce and Chinese aged dark vinegar.
4

Make the chili oil by heating up olive oil and sesame oil mixture on heat until it starts bubbling once you insert a wooden spoon. Turn off the heat and pour the hot oil onto the chili flakes in a large bowl. Wait until it cools down.
5

Assemble the plate by putting the sliced meat at the bottom. Then arrange chilled glass noodles in the middle layer. Finally top with bright red sweet bell pepper rings and herbs.drizzling and sauce and chilli oil. Mix to serve.

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Eat Whole 2 Thrive @EatWhole2Thrive

on March 20, 2019 20:32

Florida

Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!

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