Szechuan Beef

There’s something truly magical about the flavors in Szechuan Beef. I remember the first time I tried it at a cozy little restaurant tucked away in a bustling street market. The bold spices, the savory sauce, and the tender pieces of beef danced together in perfect harmony. Each bite was a delightful explosion of flavors that transported me straight to the heart of Sichuan cuisine. Ever since then, I’ve been on a mission to replicate that unforgettable dish in my own kitchen.

Cooking can be an act of love, and when it comes to Szechuan Beef, it’s all about the ingredients coming together to create something special. The rich, spicy sauce mingles with the crisp vegetables, while the beef adds a hearty touch that makes this dish truly satisfying. This recipe is perfect for a weeknight dinner or a gathering with friends, and trust me, it’ll impress everyone at the table.

Now, I’m excited to take you through the steps to create this flavorful dish. With just a few simple ingredients and a bit of technique, you can bring the bold tastes of Sichuan to your home!

What’s In This Szechuan Beef

The ingredients in Szechuan Beef are what truly bring this dish to life. Each component plays a vital role, from the tender flank steak to the vibrant vegetables. Together, they create a symphony of flavors and textures that is simply irresistible.

• 1 pound flank steak: A lean cut that becomes tender when cooked quickly over high heat, perfect for stir-frying.
• 1 tablespoon Chinese black vinegar: Adds depth and a slight tanginess to the dish.
• 1 tablespoon soy sauce: Provides umami and saltiness, enhancing the overall flavor.
• 2 teaspoons Chinese five spice: A fragrant blend that introduces warm, aromatic notes.
• 2 tablespoons cornstarch: Helps to tenderize the beef and thicken the sauce.
• 3 tablespoons vegetable oil (divided): Essential for stir-frying, providing a non-stick surface.
• ½ yellow onion, diced: Adds sweetness and texture to the dish.
• 1 cup sugar snap peas, cut in half: Provides a crisp texture and bright color.
• 1 cup broccoli, chopped: Adds nutrition and a lovely crunch.
• 1 red bell pepper, sliced: Offers sweetness and a pop of color.
• 1 clove garlic, minced: Infuses the dish with a robust flavor.
• ⅔ cup Szechuan sauce: The star of the show, bringing the signature spiciness.
• 1 stalk green onion, chopped for garnish: Adds a fresh finish to the dish.

Making This Szechuan Beef

Cooking Szechuan Beef is a straightforward process that allows you to enjoy bold flavors in no time. Let’s dive into the steps!

1. Start by slicing the flank steak into thin strips, about ¼ inch thick and 3 inches long. This helps the beef cook evenly and quickly. As you slice, pay attention to the grain; cutting against it will ensure tenderness.
2. Next, prep all your vegetables. Dice the yellow onion, cut the broccoli into bite-sized pieces, halve the sugar snap peas, and slice the red bell pepper. Having everything ready to go makes the cooking process smoother.
3. In a large freezer bag, combine the Chinese black vinegar, soy sauce, Chinese five spice, and cornstarch. Add the sliced beef to the bag and shake it well so that the meat is evenly coated with the marinade. Allow it to marinate for at least 30 minutes—this step is key for flavor.
4. Once the beef is marinated, heat 2 tablespoons of the vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the marinated beef. Sear the beef until it turns a rich brown color on both sides, but be careful not to overcook it. You want it to be tender and juicy.
5. After browning the beef, remove it from the skillet and set it aside. In the same skillet, add another tablespoon of vegetable oil. Toss in the diced yellow onion, sugar snap peas, broccoli, and red bell pepper. Sauté them until the vegetables begin to soften and the onion turns transparent.
6. Add the minced garlic to the skillet and stir for a minute until fragrant. Then, reintroduce the seared beef to the pan.
7. Lower the heat to medium and pour in the Szechuan sauce. Stir everything together, ensuring the sauce evenly coats the beef and vegetables. This is where the magic happens—the flavors meld beautifully!
8. Once everything is well combined and heated through, remove the skillet from the heat. The final touch? Serve the Szechuan Beef over a bed of rice for a complete meal.
9. Garnish with the chopped green onion before serving. This adds a fresh crunch and color that’s just irresistible.

Things Worth Knowing

Make It Your Own

Feel free to personalize Szechuan Beef to suit your taste! Here are some tips:

• Spice it up: Adjust the amount of Szechuan sauce for your desired heat level.
• Vegetable swaps: Feel free to use your favorite vegetables like bok choy, carrots, or snap peas.
• Protein options: Switch out the beef for chicken or tofu for a different flavor profile.
• Sauce thickness: For a thicker sauce, mix in a bit more cornstarch or let it simmer longer.
• Garnish: Top with sesame seeds or fresh cilantro for added flavor.

Serving This Szechuan Beef

When it comes to serving Szechuan Beef, there are plenty of delightful options to elevate your meal experience. Here’s how to make the most out of this flavorful dish:

• Over Rice: Serve the beef over steamed jasmine or white rice. The rice absorbs the sauce beautifully.
• With Noodles: For a different twist, try it with stir-fried noodles or rice noodles for an Asian-inspired feast.
• As a Wrap: Use lettuce leaves to create fresh wraps filled with Szechuan Beef and vegetables.
• Healthy Sides: Pair with a simple cucumber salad or steamed broccoli for a refreshing contrast.
• Occasions: This dish is perfect for casual weeknight dinners or festive gatherings with family and friends.
• Storage: Store leftovers in an airtight container in the fridge for up to three days.
• Meal Prep: Prepare a larger batch for meal prep and enjoy quick lunches throughout the week.

FAQ

Conclusion

In summary, Szechuan Beef is a fantastic dish that combines rich flavors with vibrant ingredients, making it a delightful choice for any meal. I encourage you to try making it yourself; the cooking process is rewarding and the end result is absolutely delicious. This dish is not only satisfying but also allows for creativity in the kitchen. Enjoy the bold flavors and don’t hesitate to share it with family and friends!

Szechuan Beef

The ultimate comfort food with a spicy twist, Szechuan Beef is a quick and easy dish that's packed with flavor. With tender beef, vibrant vegetables, and a savory sauce, this dish will satisfy your cravings and impress your guests. Make it tonight for a delicious weeknight dinner!

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Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Course Dinner

Cuisine Sichuan

Servings 6 servings

Calories 350 kcal

Equipment

• Skillet
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Wooden Spoon

Ingredients

  

• 1 pound flank steak A lean cut that becomes tender when cooked quickly over high heat, perfect for stir-frying.
• 1 tablespoon Chinese black vinegar Adds depth and a slight tanginess to the dish.
• 1 tablespoon soy sauce Provides umami and saltiness, enhancing the overall flavor.
• 2 teaspoons Chinese five spice A fragrant blend that introduces warm, aromatic notes.
• 2 tablespoons cornstarch Helps to tenderize the beef and thicken the sauce.
• 3 tablespoons vegetable oil Essential for stir-frying, providing a non-stick surface.
• ½ medium yellow onion Adds sweetness and texture to the dish.
• 1 cup sugar snap peas Provides a crisp texture and bright color.
• 1 cup broccoli Adds nutrition and a lovely crunch.
• 1 medium red bell pepper Offers sweetness and a pop of color.
• 1 clove garlic Infuses the dish with a robust flavor.
• ⅔ cup Szechuan sauce The star of the show, bringing the signature spiciness.
• 1 stalk green onion Adds a fresh finish to the dish.

Instructions

 

• Start by slicing the flank steak into thin strips, about ¼ inch thick and 3 inches long. This helps the beef cook evenly and quickly. As you slice, pay attention to the grain; cutting against it will ensure tenderness.
• Next, prep all your vegetables. Dice the yellow onion, cut the broccoli into bite-sized pieces, halve the sugar snap peas, and slice the red bell pepper. Having everything ready to go makes the cooking process smoother.
• In a large freezer bag, combine the Chinese black vinegar, soy sauce, Chinese five spice, and cornstarch. Add the sliced beef to the bag and shake it well so that the meat is evenly coated with the marinade. Allow it to marinate for at least 30 minutes—this step is key for flavor.
• Once the beef is marinated, heat 2 tablespoons of the vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the marinated beef. Sear the beef until it turns a rich brown color on both sides, but be careful not to overcook it. You want it to be tender and juicy.
• After browning the beef, remove it from the skillet and set it aside. In the same skillet, add another tablespoon of vegetable oil. Toss in the diced yellow onion, sugar snap peas, broccoli, and red bell pepper. Sauté them until the vegetables begin to soften and the onion turns transparent.
• Add the minced garlic to the skillet and stir for a minute until fragrant. Then, reintroduce the seared beef to the pan.
• Lower the heat to medium and pour in the Szechuan sauce. Stir everything together, ensuring the sauce evenly coats the beef and vegetables. This is where the magic happens—the flavors meld beautifully!
• Once everything is well combined and heated through, remove the skillet from the heat. The final touch? Serve the Szechuan Beef over a bed of rice for a complete meal.
• Garnish with the chopped green onion before serving. This adds a fresh crunch and color that’s just irresistible.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Prepare a larger batch for meal prep and enjoy quick lunches throughout the week.

Keyword easy Szechuan beef, spicy Szechuan beef, Szechuan beef recipe, Szechuan beef stir fry

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.