Ingredients with Measurements:
- 1 lb beef tongue, thinly sliced
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1/2 tsp red pepper flakes
- 1/4 cup water
- 1/4 cup roasted peanuts, chopped
- 2 green onions, thinly sliced
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large mixing bowl
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a large mixing bowl, combine soy sauce, rice vinegar, brown sugar, and cornstarch. Whisk until the cornstarch is dissolved.
2. Add the beef tongue slices to the bowl and toss to coat. Let marinate for 10-15 minutes.
3. Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat.
4. Add garlic, ginger, and red pepper flakes. Stir-fry for 1-2 minutes until fragrant.
5. Add the marinated beef tongue slices to the skillet and stir-fry for 2-3 minutes until browned.
6. Pour in the water and bring to a boil. Reduce heat to low and let simmer for 5-7 minutes until the sauce thickens.
7. Add the chopped peanuts, green onions, and cilantro. Toss to combine.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 17g
Protein: 30g
Sodium: 1800mg
Substitutions for ingredients:
- Beef tongue can be substituted with beef brisket or flank steak.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Roasted peanuts can be substituted with cashews or almonds.
- Green onions can be substituted with chives or shallots.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced bell peppers or carrots for extra crunch and color.
- Use chicken or pork instead of beef tongue.
- Make it spicier by adding more red pepper flakes or chili oil.
- Add pineapple chunks for a tropical twist.
Tips and tricks:
- Thinly slice the beef tongue against the grain for a tender texture.
- Marinate the beef tongue for at least 10 minutes to infuse flavor.
- Use a non-stick skillet or wok to prevent sticking.
- Garnish with extra chopped peanuts and cilantro for a pop of color.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large platter with steamed rice on the side. Garnish with chopped peanuts and cilantro.
Garnishes:
Chopped peanuts and cilantro.
Pairings:
Steamed rice, stir-fried vegetables, or a side salad.
Suggested side dishes:
- Stir-fried bok choy
- Garlic green beans
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the beef tongue is tough, marinate for longer or slice it thinner.
Food safety advice:
- Make sure to cook the beef tongue to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and utensils thoroughly before and after handling raw meat.
Food history:
Fuqi Feipian is a popular Sichuan dish that originated in Chengdu, China. It is made with thinly sliced beef or beef tongue, marinated in a spicy sauce and served cold.
Flavor profiles:
Sweet, sour, savory, and spicy.
Serving suggestions:
Serve as an appetizer or main dish with steamed rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese