Szechuan Beef
A flavorful and spicy Chinese stir-fry featuring tender beef and vibrant vegetables in a savory sauce.
Ingredients
Vegetable Oil
- 1/4 cup vegetable oil (or any neutral flavored oil)
Beef
- 1 pound flank steak (thinly sliced)
Corn Starch
- 1/4 cup corn starch
Vegetables
- 1/2 cup yellow onion (cut into 1/2 inch pieces)
- 1 red bell pepper (cut into 1 inch pieces) red bell pepper
- 1 green bell pepper (cut into 1 inch pieces) green bell pepper
Chilies and Spices
- 25 small dried red chilies (or more if desired) small dried red chilies
- 1 tablespoon sichuan peppercorns (optional)
Aromatics
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
Sauce
- 3 tablespoons low sodium soy sauce
- 1.5 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1.5 tablespoons brown sugar
- 1 tablespoon corn starch
- 1/3 cup beef broth
Instructions
- Toss sliced beef with corn starch, salt, and pepper. Heat oil in a large pan over high heat.
- Cook beef in a single layer for 2-3 minutes per side until golden. Remove and keep warm.
- Sauté onions and peppers with chilies and Sichuan peppercorns for 3-4 minutes until softened.
- Add garlic and ginger; cook 30 seconds. Return beef to pan.
- Mix sauce ingredients, add to pan, and cook until thickened, about 30 seconds to 1 minute. Serve immediately.
Notes
Adjust the number of dried chilies for desired spice level.