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Szechuan Beef
Created by: Howcan Team
Ingredients
- 1 lb flank steak, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon Szechuan peppercorns
- 1 red bell pepper, sliced
- 1/2 cup green onions, chopped
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon chili paste
- 1/4 cup chicken broth
Instructions
- In a bowl, combine 1 lb of thinly sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Let it marinate for 10 minutes.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add 3 cloves of minced garlic, 1 tablespoon of minced ginger, and 1 tablespoon of Szechuan peppercorns. Stir-fry for 1 minute.
- Add the marinated beef to the wok and stir-fry for 2-3 minutes until browned. Add 1 sliced red bell pepper and continue to stir-fry for another 2 minutes.
- In a small bowl, mix 1 tablespoon of rice vinegar, 1 tablespoon of sugar, 1 tablespoon of chili paste, and 1/4 cup of chicken broth. Pour this mixture into the wok and stir to combine.
- Add 1/2 cup of chopped green onions and stir-fry for an additional 1-2 minutes until the sauce thickens and coats the beef and vegetables.
- Serve the Szechuan beef hot over steamed rice or noodles. Enjoy!
Szechuan Beef is a popular Chinese dish known for its bold, spicy flavors and tender beef. Originating from the Sichuan province in China, this dish has a rich history dating back centuries. It is named after the Sichuan peppercorn, a key ingredient that gives the dish its distinctive numbing and spicy taste. Szechuan Beef is traditionally prepared by marinating thinly sliced beef in a flavorful mixture of soy sauce, ginger, garlic, and Szechuan peppercorns, then stir-frying it with vegetables like bell peppers and onions. The dish is often finished with a spicy and tangy sauce made with chili bean paste and vinegar. Today, the best versions of Szechuan Beef can be found in authentic Sichuan restaurants, where skilled chefs expertly balance the dish's fiery heat and complex flavors. To make a standout Szechuan Beef at home, it's crucial to nail the perfect balance of heat, sweetness, and umami in the sauce, and to ensure the beef is tender and packed with flavor. For a unique twist, some chefs may also use alternative methods such as dry-frying the beef to achieve a crispy texture before tossing it in the spicy sauce.
30 min
4
380 calories
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