Szechuan Beef
User Reviews
4.9
27 reviews
Excellent
Szechuan Beef
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Our easy 30 minute Szechuan beef is a tasty dish that it's a little sweet, and salty, but loaded with flavor. Served over a bed of rice and topped with sesame seeds, this is a great recipe for the family!
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Ingredients
- 1½ pounds flank steak sliced 1/8” thick against the grain
- 2 tbsp cornstarch
- 1 egg beaten
- ¼ cup vegetable oil divided
- ½ tsp salt
- ¼ small yellow onion thinly sliced
- 1 red bell pepper seeded and thinly sliced
- 5 dried Chinese chile peppers
- 2 tsp minced ginger
- 2 garlic cloves minced
- 1½ tsp toasted sesame seeds for garnish
sauce
- ½ cup water
- 2½ tbsp rice wine vinegar
- 2½ tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1½ tbsp spicy fermented bean paste
- 2 tbsp sugar
- 1 tbsp cornstarch
Instructions
- Place sliced steak, egg and salt into a mixing bowl and toss together until beef is fully coated. Allow mixture to sit for 10 minutes.
- Pour all sauce ingredients into a mixing bowl and whisk together. Set aside.
- Drain excess egg from bowl of beef, sprinkle cornstarch over beef and toss together until evenly coated.
- Place large skillet over medium-high heat and add 2 tablespoons oil. Add beef in a single layer and sear for 3 minutes. Flip and sear for an additional 2 minutes. Then transfer beef to a plate.
- Pour remaining oil into skillet, increase heat to high heat and sauté onion, bell pepper and chile peppers, about 2 to 3 minutes.
- Add ginger and garlic and stir together until evenly distributed.
- Lower heat to medium-high and stir in sauce. Allow sauce to thicken, about 1 minute.
- Add beef back to skillet and toss together until evenly coated.
- Remove skillet from heat, top with toasted sesame seeds and serve.
Notes
- Variations
- Make Ahead and Reheating
- Make Ahead
- Although we love this dish best when it's freshly made, it can be fully made up to 2 days ahead of time. Cool the finished dish before transferring to an airtight container and refrigerating.
- Reheating
- When ready to use, place a large skillet over medium heat. Pour mixture into skillet along with 1 to 2 tablespoons water. Simmer mixture, occasionally stirring, until heated through.
- Adjust the spiciness by adding more chile peppers or less. We don't recommend adding more of the spicy fermented bean paste since it's salty and adding more will make your dish too salty. You can reduce the amount of the paste, but we recommend supplementing with a couple pinches of extra kosher salt.
- We keep our dish fairly simple with the beef, sliced bell pepper and onion, but you can add more vegetables to the dish to bulk it up. Some of our favorite additions are, broccoli florets, sliced mushrooms, spinach, and thinly sliced (julienne) carrots.
Nutrition Information
Show Details
Calories
463kcal
(23%)
Carbohydrates
19g
(6%)
Protein
40g
(80%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Cholesterol
143mg
(48%)
Sodium
1174mg
(49%)
Potassium
704mg
(20%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
1156IU
(23%)
Vitamin C
39mg
(43%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 19g | 6% |
| Protein | 40g | 80% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 143mg | 48% |
| Sodium | 1174mg | 49% |
| Potassium | 704mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 1156IU | 23% |
| Vitamin C | 39mg | 43% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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