Easy Szechuan Beef Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
329 kcal
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Course
Main Course
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Cuisine
Chinese
Easy Szechuan Beef Recipe
Description
Easy Szechuan Beef Recipe uses a combination of soy sauce, hoisin sauce, mirin or Shaoxing wine, brown sugar, fresh ginger, garlic, and Szechuan peppercorns to create a sauce with layers of sweetness, spice, and umami. The flat iron or flank steak is sliced against the grain into thin strips, then coated in cornstarch to ensure a crisp exterior and thickening effect on the sauce. The beef is stir-fried quickly in a blend of sesame and peanut oils with dried Szechuan chiles that add smoky heat and aromas but are not typically eaten.
Once the beef is nearly cooked, the prepared sauce is added and simmered until thickened, coating the meat in a glossy layer. The dish is finished by stirring in fresh scallions and toasted sesame seeds, contributing pungency and nutty texture. This method preserves beef tenderness and integrates distinct Szechuan peppercorn numbing spice.
The recipe mentions that the chiles can be omitted or replaced depending on heat tolerance. Mirin or Shaoxing wine adjusts the depth of flavor and is interchangeable based on availability. Szechuan peppercorns and dried chiles can be sourced from Asian markets or specialty stores.
Ingredients
For the Stir Fry Sauce:
- 1/4 cup soy sauce I use GF, low sodium
- 3 tablespoons water
- 2 tablespoons hoisin sauce (GF)
- 2 tablespoons mirin or Shaoxing, rice wine
- 2 tablespoons brown sugar *optional
- 2 tablespoons ginger fresh grated
- 4-6 cloves garlic minced
- 1 tablespoon Szechuan peppercorns
For the Beef:
- 1 1/2 pounds flat iron steak (or flank steak)
- 1 1/2 tablespoon cornstarch (or arrow root)
- 1 tablespoon sesame oil
- 2 tablespoon peanut oil
- 6-12 whole dried Sichuan chile peppers (or crushed red pepper to taste)
- 1 bunch scallion cut into 1.5 inch segments
- 1 tablespoon sesame seeds
Instructions
- In a liquid measuring cup, add all the ingredients for the stir fry sauce. Slice the scallions and set aside. Allow the ginger, garlic, and Szechuan peppercorns to soak while you slice the beef.
- Lay the flat iron steak on a cutting board. Cut the beef against the grain into thin slivers. Then toss the beef strips with the corn starch.
- Set a wok (or XL skillet) over high heat. Add both oils. When the oil starts to smoke, carefully toss in the beef strips and Szechuan chiles. Quickly move them around the wok to stir fry the beef on both sides.
- Once the beef is mostly cooked (2-4 minutes) stir in the sauce. Allow the sauce to simmer and thicken. Once it reaches your desired consistency, turn off the heat. Serve warm, sprinkled with chopped scallions and sesame seeds.
Notes
- Szechuan peppercorns and dried chiles are available at Asian markets or online; they provide characteristic numbing heat but the chiles are usually removed before serving.
- For mild versions, omit chiles or use crushed red pepper sparingly.
- Either Shaoxing or mirin wine can be used for flavor according to availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 5oz | |
| Calories | 329kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 75mg | 25% |
| Sodium | 528mg | 22% |
| Potassium | 451mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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