Szechuan Beef or Deer
Indulge in the bold, fiery flavors of Szechuan cuisine with this delectable "Szechuan Beef or Deer" recipe, a versatile dish that lets you choose between tender slices of beef or lean, gamey deer meat. Marinated in a savory blend of soy sauce, Shaoxing wine, and cornstarch, the meat is stir-fried to perfection in a hot wok to lock in its juiciness. The dish is brought to life with the unmistakable sizzle of dried red chilies, tongue-tingling Szechuan peppercorns, and the umami-packed kick of doubanjiang (Szechuan chili bean paste). A touch of ginger, garlic, and sesame oil enhances the aromatic profile, while green onions lend a fresh, crisp finish. Served over steamed rice or noodles, this quick yet flavor-packed recipe is perfect for those craving authentic, restaurant-quality Szechuan spice at home. Keywords: Szechuan beef recipe, deer meat stir-fry, spicy Asian stir-fry, authentic Szechuan cuisine.
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Recipe Information
Ingredients
- 500 grams Beef or deer meat (thinly sliced)
- 4 tablespoons Soy sauce
- 2 tablespoons Cornstarch
- 2 tablespoons Shaoxing wine (or dry sherry)
- 4 tablespoons Vegetable oil
- 10 pieces Dried red chilies (whole)
- 1 teaspoon Szechuan peppercorns
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 3 stalks Green onions (sliced into 2-inch pieces)
- 2 tablespoons Doubanjiang (Szechuan chili bean paste)
- 1 teaspoon Sugar
- 0.25 cup Beef or chicken stock
- 1 teaspoon Sesame oil
Instructions
In a mixing bowl, combine the sliced beef or deer meat with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and Shaoxing wine. Mix well to coat the meat evenly and let it marinate for 15 minutes.
Heat a wok or large skillet over high heat. Add 2 tablespoons of vegetable oil and swirl to coat the pan.
Once the oil is hot, add the marinated meat in a single layer. Sear for 1-2 minutes without stirring to develop a good browning, then stir-fry for another 2-3 minutes until the meat is just cooked. Remove the meat from the wok and set aside.
Add the remaining 2 tablespoons of vegetable oil to the wok. Once hot, add the dried red chilies and Szechuan peppercorns. Stir-fry for 30 seconds until they become aromatic.
Add the minced garlic and ginger. Stir-fry for another 30 seconds, being careful not to burn them.
Stir in the doubanjiang (Szechuan chili bean paste) and cook for 1 minute, allowing the flavors to develop.
Add the sugar and the remaining 2 tablespoons of soy sauce. Mix well, then pour in the beef or chicken stock.
Return the cooked meat to the wok, tossing it in the sauce to coat evenly.
Add the sliced green onions and stir-fry for another 1-2 minutes until they are slightly wilted but still bright. Finish with a drizzle of sesame oil.
Serve immediately with steamed rice or noodles for a delicious Szechuan-style meal.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1096 mg | 48% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.5 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 604 mg | 13% | |
*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.
