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!
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.