SZECHUAN BEEF
Szechuan Beef that is easy to make but better than any restaurant! This Szechuan Beef is so good, you ‘ll never want to order Chinese takeout again! This Chinese stir fry boasts buttery tender beef enveloped in dynamic spicy sauce made from layers of chiles, garlic, ginger and of course Szechuan peppercorns with just a touch of sweetness. This Szechuan Beef is easy to make with make ahead marinade and multi-dimensional sauce and then it’s just a quick stir fry to dinner!
Servings 6 -8
Ingredients
Beef Marinade
- 1 1/2 pounds flank steak cut across the grain into 1/4 thin slices then cut into 3-5” length pieces
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon Japanese rice wine or dry sherry (see notes in post)
- 1 teaspoon Asian chili sauce like Sambal Oelek
- 1 teaspoon toasted sesame seed oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
Szeshuan Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons reduced sodium soy sauce
- 3 tablespoons water
- 2 tablespoons brown sugar
- 1 tablespoon Japanese rice wine or dry sherry (see notes in post)
- 1-2 tablespoons Asian chili sauce like Sambal Oelek
- 1 teaspoon toasted sesame seed oil
- 1 teaspoon cornstarch
- 1 teaspoon ground Szechuan peppercorn (Szechuan powder)
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon Chinese 5 spice
- salt to taste (I use 1/2 tsp)
Stir Fry
- 1 red bell pepper, sliced ¼” thick
- 1 onion, thinly sliced
- 1 tablespoon minced ginger
- 6 medium garlic cloves, minced
- vegetable oil or peanut oil
Instructions
- Marinade: Pour the marinade ingredients directly into the freezer bag and mix well. Add beef and massage in the marinade. Marinate at room temperature for 30-60 minutes or refrigerate for 2-8 hours.
- Sauce: Whisk the sauce ingredients together in a small bowl. You can prepare it at the same time as the marinade, cover, and refrigerate, OR when ready to cook the beef.
- Sear Beef: Heat a large wok or stainless steel skillet over high heat until hot and smoking. Heat 1-2 tablespoons vegetable oil or peanut oil until sizzling. Add half of the beef to the skillet in a single layer and sear for 1 minute. Flip and cook for an additional 1 minute (it will continue to cook in the sauce). Don’t overcook it, or it won’t be as tender! Transfer the beef to a large plate and cover. Repeat.
- Stir Fry Veggies: To the now-empty skillet, add 1 tablespoon oil and heat over medium-high heat. Add onions and sauté two minutes; add bell peppers, garlic, and ginger and sauté one additional minute.
- Combine: Return the beef to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet. Cook, stirring constantly, until the sauce is thickened and the beef is cooked through, about 1-2 minutes. Taste and add additional chili sauce if desired.
- Serve with rice and garnish with green onions and sesame seeds if desired.