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Szechuan Beef

Szechuan Beef
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This Szechuan Beef is a bold and spicy stir-fry featuring crispy strips of beef tossed in a rich, garlicky sauce. It’s a quick and flavorful dish that’s perfect for satisfying takeout cravings at home.​

Ingredients

Scale
  • 1 lb (450g) flank steak, thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil (for frying)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 6–8 dried red chilies or 1 teaspoon red chili flakes
  • 1 teaspoon Szechuan peppercorns, crushed (optional)
  • 2 tablespoons soy sauce (for sauce)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil (for sauce)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 2 green onions, sliced (for garnish)
  • Steamed jasmine or white rice, for serving

Instructions

  1. Marinate the Beef:
    In a bowl, combine sliced flank steak with 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 2 tablespoons cornstarch. Mix well and let it sit for 15-20 minutes.
  2. Prepare the Sauce:
    In a separate bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, and 1 teaspoon sesame oil. Set aside.
  3. Cook the Beef:
    Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add the marinated beef in batches, cooking until browned and crispy. Remove and set aside.
  4. Sauté Aromatics:
    In the same pan, add minced garlic, grated ginger, dried red chilies, and crushed Szechuan peppercorns. Stir-fry for about 30 seconds until fragrant.
  5. Combine and Simmer:
    Return the cooked beef to the pan. Pour in the prepared sauce and stir to coat. Add the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and clings to the beef.
  6. Serve:
    Garnish with sliced green onions and serve hot over steamed rice.

Notes

  • Protein Variations: Substitute beef with chicken or tofu for a different take.
  • Vegetable Additions: Add bell peppers or snow peas for extra crunch and color.
  • Spice Level: Adjust the number of dried chilies or chili flakes to control the heat.
  • Gluten-Free Option: Use tamari instead of soy sauce.

Nutrition

Find it online: https://cookedbyandy.com/szechuan-beef/