Szechuan Beef
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
295 kcal
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Course
Main Course
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Cuisine
Asian
Szechuan Beef
Description
Szechuan Beef centers on thinly sliced flank steak dredged in cornstarch and pan-seared until golden, creating a slightly crisp outside while remaining tender inside. The stir-fry includes bell peppers and onions, cooked until softened, mingling with dried red chilies and optional Sichuan peppercorns that impart the signature Szechuan numbing heat and aromatic spice. Garlic and ginger are briefly cooked to add warmth and depth. The sauce blends low-sodium soy, hoisin, sesame oil, brown sugar, and beef broth, thickened with cornstarch to coat each ingredient evenly and enhance the glossy finish.
The dish is cooked on high heat to quickly sear the beef and retain the vegetables’ slight bite. Its bold, spicy flavor profile and vibrant ingredients make it well-suited to serve alongside plain steamed rice or noodles to balance the heat. The interplay of numbing peppercorns, dried chilies, and sweet-savory sauce defines a classic Szechuan profile without overwhelming complexity.
Authenticity comes from the use of Sichuan peppercorns, available in Asian markets or some grocery stores; if unavailable, omitting them will slightly reduce the distinctive sensation but keep the dish spicy. Adjusting the number of dried chilies allows control over the heat level. Breaking a few chili seeds into the dish can increase heat as needed. This recipe provides a straightforward method for recreating the key textures and flavors characteristic of a Szechuan-style beef stir-fry.
Ingredients
For the stir fry
- 1/4 cup vegetable oil or any neutral flavored oil
- 1 pound flank steak thinly sliced
- 1/4 cup corn starch
- 1/2 cup yellow onion cut into 1/2 inch pieces
- 1 red bell pepper cut into 1 inch pieces
- 1 green bell pepper cut into 1 inch pieces
- 25 chilies or more if desired, small, dried, red
- 1 tablespoon Sichuan peppercorn optional
- 2 teaspoons garlic minced
- 1 teaspoon ginger minced
- salt to taste
- black pepper to taste
For the sauce
- 3 tablespoons soy sauce low sodium
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 1/2 tablespoons brown sugar
- 1 tablespoon corn starch
- 1/3 cup beef broth
Instructions
- Place the steak in a bowl with the corn starch and salt and pepper to taste. Toss to combine. Heat the vegetable oil in a large pan over high heat.
- Place the steak in a single layer in the pan. Cook for 2-3 minutes per side until golden brown. You may have to do this step in batches.
- Remove the steak from the pan. Place on a plate and cover to keep warm.
- Add the onion and red and green bell peppers to the pan. Stir in the chilies and sichuan peppercorns. Cook for 3-4 minutes or until vegetables are softened.
- Add the garlic and ginger to the pan; cook for an additional 30 seconds. Return the beef to the pan with the vegetables.
- While the steak and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl until smooth.
- Add the sauce to the beef mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.
Notes
- Sichuan peppercorns contribute a unique numbing spice; if unavailable, the dish will still be flavorful without them.
- Adjust the number of dried red chilies to control the dish's heat level according to personal preference.
- Breaking open and adding chili seeds can increase spiciness if more heat is desired.
- Use beef broth and cornstarch slurry to create a thickened sauce that coats the beef and vegetables well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 35g | 70% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 173mg | 58% |
| Sodium | 788mg | 33% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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