Szechuan Beef


  • 1/2 cup soy sauce
  • 1/4 cup sesame oil
  • 2 tsp. garlic, minced
  • 2 tsp. apple cider vinegar
  • 1 tbsp. hot sauce (more if you want it spicy)
  • 2 tbsp. sugar
  • 2 tbsp. water
  • 1 tbsp. cornstarch
  • 1 tbsp. canola oil
  • 1 lb. sirloin
  • 2 large celery ribs, cut into matchstick-size pieces
  • 4 scallions, halved and cut into quarters
  • 3-4 large carrots, cut into matchstick-size pieces
  • Rice, cooked, for serving

Mix soy sauce, sesame oil, garlic, vinegar, hot sauce, sugar and water together in a large bowl. Place 1/4 cup of the mixture in a separate large bowl and mix with cornstarch. 

Add beef to cornstarch mixture and let sit for 10 minutes. Add celery, scallions and carrots to the bowl with the remaining marinade and let sit for 20 minutes.

Heat oil in skillet over medium-high heat. Add beef in an even layer and cook for 2 minutes per side. Remove beef from skillet and set aside on a plate.

Add vegetables and marinade to the same skillet. Cook for 5-7 minutes, or until veggies are tender. 

Add beef back to the skillet and stir to combine. Serve over rice.

by The Savvy Kitchen