SZECHUAN BEEF
Szechuan Beef is a spicy, savory Chinese dish made with tender beef strips stir-fried with bold, flavorful spices, chilies, and vegetables. It’s known for its spicy and numbing sensation due to the use of Szechuan peppercorns.
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Szechuan Beef Recipe
Szechuan Beef Recipe
Szechuan Beef is a spicy, savory Chinese dish made with tender beef strips stir-fried with bold, flavorful spices, chilies, and vegetables. It’s known for its spicy and numbing sensation due to the use of Szechuan peppercorns.
Ingredients:
400g beef (sirloin or flank steak), thinly sliced against the grain
2 tbsp soy sauce (for marinating)
1 tbsp rice wine or Shaoxing wine
1 tsp cornstarch
1 tsp sesame oil
1 tbsp vegetable oil (for stir-frying)
2-3 dried red chilies (adjust according to your spice level)
1 tbsp Szechuan peppercorns (toasted and ground)
2 cloves garlic, minced
1-inch piece of ginger, minced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 medium onion, sliced
2-3 green onions, chopped
1 tbsp Doubanjiang (Szechuan spicy bean paste)
1 tbsp soy sauce (for the sauce)
1 tbsp oyster sauce
1 tsp sugar
1/4 cup beef or chicken broth
1 tbsp cornstarch, mixed with 2 tbsp water (for thickening)
Method:
Marinate the Beef:
In a bowl, combine the sliced beef with 2 tablespoons of soy sauce, rice wine, 1 teaspoon of cornstarch, and sesame oil. Mix well and let it marinate for 20-30 minutes.
Prepare the Sauce:
In a small bowl, mix 1 tablespoon of soy sauce, oyster sauce, sugar, and beef broth. Set aside.
Cook the Beef:
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
Once hot, add the marinated beef in batches to avoid overcrowding. Stir-fry for 2-3 minutes until the beef is browned and just cooked through. Remove from the wok and set aside.
Toast the Spices:
In the same wok, add a bit more oil if needed. Add the dried red chilies and Szechuan peppercorns, and stir-fry for 30 seconds until fragrant (be careful not to burn the peppercorns).
Stir-Fry the Vegetables:
Add the minced garlic, ginger, and white parts of the green onions. Stir-fry for 1 minute until fragrant.
Add the sliced bell peppers and onion, stir-frying for 2-3 minutes until they begin to soften but still retain some crunch.
Combine the Ingredients:
Push the vegetables to the side of the wok and add the Doubanjiang (spicy bean paste). Stir-fry the paste for 30 seconds to release its flavor.
Return the cooked beef to the wok, mixing everything together.
Add the Sauce:
Pour the prepared sauce over the beef and vegetables. Stir well to coat everything in the sauce.
Add the cornstarch slurry (cornstarch mixed with water) and stir until the sauce thickens and coats the beef and vegetables evenly.
Finish and Serve:
Turn off the heat and sprinkle the chopped green onion tops over the dish.
Serve the Szechuan Beef hot with steamed rice or noodles.
Serving Suggestions:
Szechuan Beef is typically served with steamed jasmine rice or fried rice.
For a full meal, serve alongside other Chinese dishes like stir-fried vegetables or dumplings.
Enjoy the bold and spicy flavors of Szechuan cuisine!
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