🍽️ How to Make Yuxiang Beef (Sichuan Fish-Fragrant Beef)

🧆 Ingredients

• 300g beef (sliced)
• 1/2 carrot (julienned)
• 1/2 bell pepper (julienned)
• 2 tablespoons Yuxiang sauce (chili bean paste, soy sauce, vinegar, sugar)
• 1 tablespoon cooking wine
• 1 tablespoon cornstarch
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• Salt to taste

🍳 Steps

1. Select and Prepare the Beef:

   • Choose fresh, well-marbled beef such as flank or sirloin for optimal tenderness. Look for beef that is bright red with minimal odor.
   • Rinse the beef under cold water to remove any surface residue. Pat dry with paper towels before slicing.
   • Slice the beef thinly against the grain to maximize tenderness. Uniform slices ensure even cooking.
   • In a bowl, add the beef slices, cooking wine, soy sauce, and cornstarch. Mix thoroughly to coat each piece. Marinate for at least 20 minutes, or up to 1 hour in the refrigerator for deeper flavor absorption. This step helps the beef retain moisture and flavor during stir-frying.

2. Prepare and Clean the Vegetables:

   • Wash the carrot and bell pepper thoroughly under running water. Peel the carrot and remove seeds from the bell pepper.
   • Julienne both vegetables into uniform strips, about 5 cm long and 0.5 cm thick, for even cooking and attractive presentation.
   • Peel and mince the garlic and ginger. Rinse green onions and chop finely, separating white and green parts for different uses.

3. Mix the Sauce:

   • In a small bowl, combine chili bean paste, soy sauce, vinegar, sugar, minced garlic, and ginger. Stir until the sugar dissolves and the mixture is smooth.
   • Taste the sauce and adjust the proportions to your preference, balancing spicy, sweet, and sour notes. The sauce should be aromatic, slightly thick, and glossy.
   • Tip: Prepare the sauce in advance to streamline the cooking process.

4. Prepare the Wok and Stir-Fry the Beef:

   • Heat a wok or large skillet over high heat until it begins to smoke lightly. Add a tablespoon of oil and swirl to coat the surface.
   • Add the marinated beef slices in a single layer. Let them sear undisturbed for a few seconds before stir-frying quickly. Cook just until the beef turns brown and is no longer pink (about 1-2 minutes).
   • Remove the beef from the pan immediately to prevent overcooking, which can make it tough. Set aside on a plate.

5. Stir-Fry the Vegetables and Combine:

   • If needed, add a bit more oil to the wok. Add the julienned carrot and bell pepper, stir-frying over high heat for 1-2 minutes until they begin to soften but remain crisp.
   • Add the prepared sauce and toss to coat the vegetables evenly. Stir-fry for another 30 seconds to allow the flavors to meld.
   • Return the cooked beef to the pan, mixing thoroughly with the vegetables and sauce. Stir-fry for another minute, ensuring everything is well coated and heated through.
   • Taste and adjust seasoning with salt, sugar, or vinegar as needed.

6. Check for Doneness and Maturity:

   • The dish is ready when the beef is tender but not tough, and the vegetables are cooked yet still retain a slight crunch.
   • The sauce should cling to the ingredients, and the aroma should be rich and complex.
   • If the beef is dry or the vegetables are mushy, the dish has been overcooked. Aim for a glossy, vibrant appearance.

7. Plating and Garnishing:

   • Remove from heat and transfer the dish to a serving plate.
   • Garnish with chopped green onions (use the green parts for color) and a drizzle of sesame oil for added fragrance.
   • Serve immediately while hot to enjoy the best flavor and texture.

Preparation and Cooking Tips:

• Always use fresh, high-quality beef for optimal tenderness and flavor.
• Marinate the beef adequately to enhance juiciness and taste.
• Cut all vegetables uniformly for even cooking and a professional look.
• Stir-fry quickly over high heat to preserve the crispness and color of the vegetables.
• Prepare all ingredients before you start cooking, as stir-frying is a fast process.
• Clean your wok thoroughly before use to prevent sticking and ensure even heating.
• Taste the sauce before adding to adjust the balance of flavors to your liking.

Maturity Identification Tips:

• Beef should be cooked through but remain moist and tender.
• Vegetables should be vibrant and slightly crisp.
• Sauce should be glossy and aromatic, coating all ingredients.
• The dish should have a harmonious balance of spicy, sweet, sour, and savory flavors.

By following these expanded steps and tips, you will achieve a restaurant-quality Yuxiang Beef with perfect texture and flavor. Careful preparation, attention to ingredient quality, and precise cooking times are key to success.

💡 Tips

• Slice beef thinly for tenderness.
• Adjust sugar and vinegar for preferred balance.
• Use fresh vegetables for crisp texture.
• Serve immediately for best flavor.