Szechuan Beef (Better than PF Chang's)

Name: Szechuan Beef (Better than PF Chang's)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 people
Ingredients: 2 tablespoons oil; 8 oz (225g) beef; 2 cloves garlic; 1/4 small green bell pepper; 1/4 small red bell pepper; 1-2 baby carrots; 1 teaspoon Chili oil; 2 stalks scallions; 1 teaspoon cornstarch; 1/2 teaspoon Shaoxing wine; 1 teaspoon dark soy sauce; 1/2 tablespoon oyster sauce; 1/2 tablespoon Chili garlic sauce; 1 1/2 teaspoons soy sauce; 2 teaspoons sugar; 2 tablespoons water; 1/2 teaspoon sesame oil

User Reviews

4.7

96 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
2 people
Calories
486 kcal
Course
Main Course
Cuisine
Chinese

Szechuan Beef (Better than PF Chang's)

Kelsey Carr

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Savor the bold flavors of Szechuan Beef, with tender beef, colorful bell peppers, and a spicy, savory sauce. It's easy to make and impossible to resist, just like the renowned dish at PF Chang's.

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Ingredients

Servings

2 tablespoons oil
8 oz (225g) beef cut into thin strips
2 cloves garlic minced
1/4 small green bell pepper cut into long strips
1/4 small red bell pepper cut into long trips
1-2 baby carrots cut into matchstick strips
1 teaspoon Chili oil chili oil "la yu" in a bottle
2 stalks scallions cut into 2-inch strips

Marinade:

1 teaspoon cornstarch
1/2 teaspoon Shaoxing wine Chinese rice wine
1 teaspoon dark soy sauce

Sauce:

1/2 tablespoon oyster sauce
1/2 tablespoon Chili garlic sauce
1 1/2 teaspoons soy sauce
2 teaspoons sugar
2 tablespoons water
1/2 teaspoon sesame oil

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Instructions

Marinate the beef, with all the ingredients in the Marinade, for 15 minutes.
Combine all the ingredients for the Sauce, stirring and mixing thoroughly, set aside.
Heat a wok over high heat and add 1 tablespoon of oil. Once the oil is hot, add the beef and stir-fry briefly until the surface turns opaque and slightly charred. Remove the beef from the wok and set it aside.
Clean the wok and add the remaining 1 tablespoon of oil. Once the oil is fully heated, add the garlic and stir-fry until aromatic. Then, add all the peppers and carrots, stirring a few times before adding the beef back into the wok.
Add the sauce and stir to combine well. Then, stir in the scallions and chili oil. Dish out and serve immediately with steamed rice.

Notes

"Szechuan" is the old English spelling for "Sichuan," a province in China. Therefore, this recipe is also known as Sichuan beef.
I used Rooster brand (Huy Foong) chili-garlic sauce, commonly available in the US. However, any other brand of coarse chili garlic sauce will work just as well.
Shaoxing wine or Chinese rice wine is optional; however, it adds a subtle aroma that enhances the dish's flavor profile.

Nutrition Information

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Serving 2people Calories 486kcal (24%) Carbohydrates 11g (4%) Protein 21g (42%) Fat 40g (62%) Saturated Fat 21g (105%) Cholesterol 81mg (27%) Sodium 835mg (35%) Fiber 1g (4%) Sugar 6g (12%)