3 Dragons Szechuan Steak
Ignite your taste buds with the bold and fiery flavors of "3 Dragons Szechuan Steak," a show-stopping dish that brings authentic Chinese cuisine straight to your table. This quick and easy recipe pairs tender slices of marinated flank steak with the electrifying heat of crushed Szechuan peppercorns, dried red chili peppers, and rich chili paste. Balanced with hints of ginger, garlic, hoisin sauce, and a touch of brown sugar, the dish masterfully combines sweet, savory, and spicy notes for a perfectly harmonized bite. Ready in just 30 minutes, this sizzling stir-fry is perfect for weeknight dinners or an impressive weekend feast. Serve it over steamed rice or alongside stir-fried veggies, and finish with a sprinkle of scallions and sesame seeds for a gourmet touch that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Soy sauce
- 2 teaspoons Szechuan peppercorns
- 1 tablespoon Cornstarch
- 3 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1.5 tablespoons Ginger, minced
- 6 pieces Dried red chili peppers
- 1.5 tablespoons Chili paste
- 1 tablespoon Hoisin sauce
- 1.5 teaspoons Rice vinegar
- 1 teaspoon Brown sugar
- 2 pieces Scallions, thinly sliced
- 1 tablespoon Sesame seeds (optional)
Instructions
Slice the flank steak against the grain into thin strips, about 1/4 inch thick.
In a bowl, combine the soy sauce and cornstarch. Mix well, then add the steak strips and coat thoroughly. Let the steak marinate for 10 minutes.
While the steak marinates, lightly toast the Szechuan peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant. Crush them with a mortar and pestle or a spice grinder. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Once hot, add the steak in batches, searing for 1 minute on each side until browned but not fully cooked. Remove and set aside.
Add the remaining 1 tablespoon of oil to the skillet, then reduce the heat to medium-high. Add the minced garlic, minced ginger, and dried chili peppers. Stir-fry for 30 seconds until aromatic.
Return the steak to the skillet and increase the heat to high. Add the crushed Szechuan peppercorns, chili paste, hoisin sauce, rice vinegar, and brown sugar. Stir well to coat the steak in the sauce.
Cook for an additional 2-3 minutes, stirring frequently until the steak is fully cooked and the sauce slightly thickens.
Remove the skillet from heat and garnish with scallions and sesame seeds if desired. Serve immediately with steamed rice or stir-fried vegetables.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3708 mg | 161% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 12.7 g | ||
| Protein | 142.2 g | 284% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 215 mg | 17% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1874 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
