Szechuan Beef (Better than PF Chang's)
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2 people
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Calories
486 kcal
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Course
Main Course
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Cuisine
Chinese
Szechuan Beef (Better than PF Chang's)
Description
Szechuan Beef features strips of beef quickly marinated in cornstarch, Shaoxing wine, and dark soy sauce to tenderize and flavor the meat. The beef is stir-fried over high heat until lightly charred and then removed to maintain its tenderness. Stir-fried vegetables—green and red bell pepper strips and matchstick carrots—are cooked briefly before adding back the beef.
The sauce, made from oyster sauce, chili garlic sauce, soy sauce, sugar, water, and a finishing touch of sesame oil and chili oil, is added to coat the beef and vegetables, creating a glossy and flavorful coating. Scallions add freshness at the end. The dish combines tender beef with slightly crunchy vegetables and a sauce that balances heat, sweetness, and deep savory notes.
Serving this dish with steamed rice complements its bold flavors. The use of chili garlic sauce and chili oil provides distinctive Szechuan heat, while the Shaoxing wine adds subtle complexity. Brands of chili garlic sauce can vary, but their coarse texture enhances the sauce's character.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 8 oz (225g) beef cut into thin strips
- 2 cloves garlic minced
- 1/4 bell pepper cut into long strips, small green
- 1/4 bell pepper cut into long trips, small red
- 1-2 carrot cut into matchstick strips, baby
- 1 teaspoon Chili oil chili oil "la yu" in a bottle
- 2 talks 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
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" refers to Sichuan province; this dish may also be called Sichuan beef.
- Use coarse chili garlic sauce such as Rooster brand; alternatives with similar texture and flavor also work.
- Shaoxing wine is optional but adds aroma and depth to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 486 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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