Szechuan Beef
Get ready to ignite your taste buds with this bold and flavorful Szechuan Beef recipe! Perfectly seared slices of tender flank steak are stir-fried to perfection and paired with crisp bell peppers and onions, all coated in a spicy, aromatic sauce infused with Szechuan peppercorns, garlic, and ginger. This quick 35-minute recipe brings traditional Chinese flavors to your kitchen, with just the right balance of heat, sweetness, and umami thanks to hoisin sauce and a dash of red chili flakes. Garnished with fresh green onions and optional sesame seeds, this dish is ideal served over steamed rice or noodles for an irresistible weeknight dinner. Whether you're a spice lover or a fan of vibrant stir-fries, this Szechuan Beef is a must-try!
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Recipe Information
Ingredients
- 500 grams beef (flank steak or sirloin), thinly sliced
- 2 tablespoons cornstarch
- 4 tablespoons soy sauce
- 4 tablespoons vegetable oil
- 2 teaspoons Szechuan peppercorns
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon red chili flakes
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 3 tablespoons water
- 2 stalks green onions, chopped
- 1 teaspoon sesame seeds (optional)
Instructions
In a large bowl, marinate the thinly sliced beef with 2 tablespoons of soy sauce and 2 tablespoons of cornstarch. Mix well and let it sit for 15 minutes.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Add the beef in small batches and stir-fry until browned and cooked through, about 2-3 minutes per batch. Remove the beef and set aside.
In the same wok, heat the remaining 2 tablespoons of vegetable oil. Add the Szechuan peppercorns and toast them for 30 seconds to release their aroma.
Add the minced garlic, ginger, and red chili flakes to the wok. Stir-fry for 30 seconds until fragrant.
Add the red and green bell peppers, along with the sliced onion. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
In a small bowl, whisk together the hoisin sauce, remaining 2 tablespoons of soy sauce, rice vinegar, sugar, and water to create the sauce.
Return the cooked beef to the wok and pour the sauce over the beef and vegetables. Toss everything together and cook for an additional 2-3 minutes, allowing the flavors to meld.
Remove from heat and garnish with chopped green onions and sesame seeds (if using).
Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 3122 mg | 136% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 28.6 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 218 mg | 17% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2812 mg | 60% | |
*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.
