All Photos © Christine Elise McCarthy 2016
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So – the other day I found this amazing new beef replacement at Silom Thai Market. If you live in LA & you want something that will fool folks they are eating sliced steak – RUN to Silom & go to the center freezer aisle in the middle of the store. Dig around the freezer-burned packages in the cardboard boxes & find this stuff below.
It is SO convincing – once you load it with yummy flavors like this Szechuan dish. I served this beef over wide rice noodles (above) that I buy fresh at Bangluck Thai Market. The two stores are only a few blocks apart in Thai Town & both have their treasures & are worth adventuring into. If you don’t want or can’t find noodles – rice or whatever will do just as nicely. This cooks up in just a few minutes & the ingredients are not exotic. It is a great entry-level Chinese dish.
Vegan Spicy Szechuan Orange Beef & Wide Rice Noodles
7 or more ounces vegan beef
12 ounces cooked wide rice noodles (or pasta or cooked rice)
1/2 red bell pepper – sliced into thin strips
2 jalapenos – diced (optional)
1/4 onion – diced
1 cup orange or tangerine juice (I freeze juices in 1 cup quantities for future use in recipes)
2 dry red chilies – split (these add a lot of heat & should not be eaten when the dish is finished)
1 TBS liquid aminos (or soy sauce or tamari)
1 tsp Szechuan pepper corns (anise) – crushed in a mortar & pestle or pre-ground
2 TBS hoisin sauce
2 TBS dark soy sauce
2 TBS sambal oelek
1 tsp agave nectar
3 garlic cloves – minced
1 TBS minced fresh ginger
GARNISH – sesame seeds & sliced scallions
Sear the beef in a TBS or two of sesame oil. Set aside.
In the same pan, heat another 1 -2 tsp sesame oil & saute the red bell pepper, onion & jalapenos.
Then add the juice, Szechuan pepper, hoisin, sambal oelek, dary soy, liquid aminos, ginger, garlic, and agave. Heat on high until it thickens a bit. Add the meat and noodles – if you are using them. When the ingredients are well combined & warmed through – serve with sesame seeds & scallion slices.