Szechuan Shredded Beef
Dive into bold, fiery flavors with this authentic Szechuan Shredded Beef recipe, a perfect balance of heat, savoriness, and addictive textures. Tender strips of marinated beef are stir-fried to perfection alongside vibrant julienned carrots, crisp red bell peppers, and aromatic garlic and ginger. Infused with the numbing spice of Szechuan peppercorns, dried red chilies, and the umami-rich kick of chili bean paste (Doubanjiang), this dish delivers the signature spicy and tingly sensation of Szechuan cuisine. A glossy, slightly sweet sauce made with soy sauce, rice vinegar, and a touch of sugar ties everything together, making this a restaurant-quality stir-fry that’s ready in just 35 minutes. Serve it over steamed rice or noodles for a fast and flavorful dinner that will tantalize your taste buds!
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Recipe Information
Ingredients
- 500 grams Beef sirloin or flank steak
- 3 tablespoons Cornstarch
- 2 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 4 tablespoons Vegetable oil
- 3 cloves Garlic cloves
- 1 thumb-sized piece Fresh ginger
- 1 teaspoon Szechuan peppercorns
- 5 pieces Dried red chilies
- 1 large Carrot
- 1 medium Red bell pepper
- 3 stalks Green onions (scallions)
- 1 tablespoon Dark soy sauce
- 1 tablespoon Chili bean paste (Doubanjiang)
- 2 teaspoons Rice vinegar
- 1 teaspoon Granulated sugar
- 3 tablespoons Chicken or beef stock
- 1 teaspoon Sesame oil
Instructions
Slice the beef into thin strips, about 2 inches long and 1/4 inch wide. Place them in a bowl.
Add 2 tablespoons of cornstarch, soy sauce, and Shaoxing wine to the beef. Mix well and let marinate for 15 minutes.
While the beef marinates, prepare the vegetables: julienne the carrot, thinly slice the red bell pepper, and chop the green onions into 2-inch sections. Mince the garlic and ginger.
Grind the Szechuan peppercorns in a mortar and pestle or spice grinder until coarse. Set aside.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add the beef in batches, stir-frying for 2–3 minutes until browned and slightly crisp. Remove and set aside.
In the same wok, add the remaining 2 tablespoons of vegetable oil. Reduce heat to medium-high and add the Szechuan peppercorns and dried red chilies. Stir-fry for 30 seconds until aromatic.
Add garlic, ginger, and chili bean paste to the wok. Stir-fry for 1 minute to release the flavors.
Add the carrot and red bell pepper to the wok. Stir-fry for 2–3 minutes until the vegetables are tender but still crisp.
Return the beef to the wok. Add the dark soy sauce, rice vinegar, sugar, and stock. Stir everything together to coat the ingredients evenly.
Mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of water. Add this slurry to the wok to thicken the sauce. Stir well.
Drizzle the sesame oil over the dish, toss in the green onions, and give it one final stir. Remove from heat.
Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 39.5 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3466 mg | 151% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 16.5 g | ||
| Protein | 141.7 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2710 mg | 58% | |
*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.
