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SZECHUAN BEEF

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Tasty Szechuan Beef Recipe

Introduction

Tasty Szechuan Beef is a delightful dish that brings together tender, thin slices of marinated beef with the vibrant flavors of stir-fried bell peppers and onions. The dish is coated with a mouthwatering, spicy, and sweet sauce that gets its distinctive flavor from Szechuan peppercorns and brown sugar. Perfect for a quick weeknight meal or a special dinner, this recipe is sure to impress with its bold and complex flavors.

Ingredients

Szechuan Sauce

  • ⅔ cup low-sodium beef broth
  • ½ cup low-sodium soy sauce
  • 3 tablespoons oyster sauce or hoisin sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 3 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1 ½ tablespoons Szechuan peppercorns

Beef Stir Fry

  • 2 tablespoons olive oil or vegetable oil
  • 1 lb flank steak, sliced thinly
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 10 or more dried red chilis (see notes)

Instructions

Preparing the Szechuan Sauce

  1. In a medium bowl, whisk together the beef broth, low-sodium soy sauce, oyster sauce (or hoisin sauce), rice vinegar, sesame oil, brown sugar, cornstarch, and Szechuan peppercorns. This will be the flavorful base for your dish.

Marinating the Beef

  1. Add the sliced flank steak to a large bowl, pour half of the marinade over the top, toss to coat, and cover the bowl with plastic wrap. Set the remaining marinade aside to use as a sauce. Let the steak marinate at room temperature for about 30 minutes.

Preparing the Dried Red Chilis

  1. Add the dried red chilis to a small bowl and pour lukewarm water over them. Turn them every so often and drain after 30 minutes.

Cooking the Beef

  1. Heat one tablespoon oil in a large skillet over medium-high heat. Using tongs, remove the meat from the marinade, shaking off any excess. Add the beef to the skillet in a single layer and sear it. Flip it and sear the other side. Remove it to a plate and cover to keep warm. Work in batches to keep from crowding the skillet, and add more oil when needed. Discard the marinade that the meat was in.

Stir-Frying the Vegetables

  1. If needed, carefully wipe out the skillet, as it will be very hot. Heat a little more oil in the skillet over medium-high heat. Add the bell peppers and onions and stir fry for 2-3 minutes. Reduce the heat to low and add the garlic, ginger, and chilis. Cook for 1 minute while stirring very frequently. Remove the veggies to a plate.

Bringing It All Together

  1. Add the reserved marinade/sauce to the skillet over low heat and cook until slightly thickened. Add the veggies and beef back to the skillet. Stir to warm and coat everything.
See also  Old Fashioned Goulash

Tips for the Perfect Szechuan Beef

  • Slice the Beef Thinly: Slice the flank steak about ¼ inch thick against the grain. Cut perpendicular to the muscle fibers to ensure tenderness.
  • Proper Marinating Time: Don’t marinate the steak at room temperature for longer than 30-40 minutes. If a longer marinating period is desired, refrigerate the meat in the marinade.
  • Substitute Ingredients: Substitute sambal oelek or crushed red pepper flakes for the dried red chilis. Start with ½ tablespoon sambal oelek or ¼-½ teaspoon red pepper flakes, and add more if desired.
  • Rehydrating Chilis: To rehydrate the dried red chilis, place them in a small bowl and cover them with lukewarm water. Let them sit for about 30 minutes, turning a couple of times. Use tongs to turn the chilis, as the water will inevitably have some of the pepper oil in it. Drain them well and then use them in the recipe as directed.
  • Szechuan Peppercorn Substitution: Szechuan peppercorns can be difficult to find. Substitute regular black peppercorns with coriander seeds and lemon zest in a 1:1:1 ratio.
  • Crisp Tender Vegetables: Don’t overcook the peppers and onions, as you want them crisp-tender, which is hot and cooked but with a little snap left to it.
  • Additional Vegetables: Other vegetables to consider adding are carrots, water chestnuts, and green onions.

FAQs

What is Szechuan Beef?

Szechuan Beef is a Chinese dish featuring tender beef slices cooked with a variety of vegetables and coated in a spicy and flavorful sauce. The sauce typically includes Szechuan peppercorns, which give it a unique, numbing heat.

Can I Use a Different Cut of Beef?

Yes, you can use different cuts of beef such as sirloin or ribeye. Just make sure to slice it thinly against the grain for the best texture.

How Spicy is This Dish?

The spice level can be adjusted to your preference. If you like it milder, reduce the amount of dried red chilis or omit them altogether. For more heat, add more chilis or increase the amount of Szechuan peppercorns.

Can I Make This Dish Ahead of Time?

Yes, you can marinate the beef and prepare the sauce ahead of time. Store them separately in the refrigerator and cook the dish when ready to serve.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Nutrition

  • Calories: 411kcal
  • Carbohydrates: 35g
  • Protein: 32g
  • Fat: 17g
  • Saturated Fat: 4g
  • Polyunsaturated Fat: 3g
  • Monounsaturated Fat: 9g
  • Cholesterol: 68mg
  • Sodium: 1667mg
  • Potassium: 1182mg
  • Fiber: 5g
  • Sugar: 18g
  • Vitamin A: 2134IU
  • Vitamin C: 227mg
  • Calcium: 94mg
  • Iron: 4mg

Enjoy your flavorful and spicy Szechuan Beef!

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