Posted by Szechuan Beef, a fiery delight from the heart of Chinese cuisine, known for its bold flavors and tongue-tingling sensation! Let’s get the wok sizzling with a recipe that’s bound to bring the taste of Szechuan right into your kitchen.
Szechuan Beef Recipe
Ingredients:
1.
Beef (preferably flank steak) – 500g, thinly sliced
2.
Soy sauce – 3 tbsp
3.
Hoisin sauce – 2 tbsp
4.
Cornstarch – 2 tbsp
5.
Sesame oil – 2 tsp
6.
Vegetable oil – for frying
7.
Garlic cloves, minced – 3
8.
Ginger, minced – 2 tsp
9.
Dried red chilies – 6-8 (adjust to heat preference)
10.
Green bell pepper, sliced – 1
11.
Onion, sliced – 1
12.
Green onions, chopped – for garnish
13.
Szechuan peppercorns, ground – 1 tsp (optional for extra numbing effect)
14.
Salt and pepper to taste
Instructions:
1.
Marinate the Beef: Combine the beef slices with 1 tbsp of soy sauce, 1 tbsp of hoisin sauce, and 1 tbsp of cornstarch. Marinate for at least 30 minutes.
2.
Prepare the Sauce: Mix the remaining soy sauce, hoisin sauce, cornstarch, and sesame oil in a bowl. Set aside.
3.
Stir-Fry the Beef: Heat some vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until it’s browned and crispy. Remove the beef and set aside.
4.
Cook the Vegetables: In the same wok, add a bit more oil if needed. Stir-fry the garlic, ginger, dried chilies, bell pepper, and onion until the vegetables are tender-crisp.
5.
Combine Everything: Return the beef to the wok. Add the prepared sauce and toss everything together. Cook for another 2-3 minutes until everything is well-coated and the sauce thickens.
6.
Finish with a Garnish: Sprinkle with green onions and Szechuan peppercorns (if using). Serve hot.
Visual Representation
To give you a visual idea of how Szechuan Beef looks, let me create an image that captures the essence of this spicy and savory dish.
[Creating Image…]
Remember, you can adjust the spice levels to your liking. Once you’re ready, I’ll whisk together a grocery list to help streamline your shopping process. Let’s spice up your mealtime with this Szechuan sensation! ????????
Ingredients
1 1/2 pounds flank steak cut across the grain into 1/4 thin slices (then cut into 3-5” length pieces)
2 tablespoons reduced sodium soy sauce
1 tablespoon cornstarch
1 tablespoon Japanese rice wine or dry sherry (see notes in post)
1 teaspoon Asian chili sauce (like Sambal Oelek)
Ingredients
1 lb. sirloin steak, sliced very thinly against the grain
2 tbsp. Chinese black vinegar
1/4 c. low-sodium soy sauce
1 tbsp. toasted sesame oil
1 tsp. granulated sugar
Ingredients
1½ pounds New Zealand grass-fed flank steak (sliced 1/8” thick against the grain)
1 egg (beaten)
½ tsp salt
½ cup water
2½ tbsp rice wine vinegar
Ingredients
1 flank steak ((about 1 lbs / 450 g), cut against the grain to 1/8” (4-mm) slices (*Footnote 1))
1 egg (, beaten)
1 tablespoon peanut oil ((or vegetable oil))
1/2 teaspoon salt
3 tablespoons Chinkiang vinegar ((*Footnote 2))
Ingredients
1.5 lbs. steak (I used NY Strip)
1 tablespoon liquid aminos or soy sauce (I use Bragg’s brand because it’s wheat-free)
1 tablespoon white wine
3 tablespoons cornstarch
3 tablespoons sesame oil