Szechuan Beef
A flavorful and spicy Chinese stir-fry featuring tender beef and vibrant vegetables in a savory sauce.
Ingredients
Vegetables and Aromatics
- 1/4 cup vegetable oil ((or any neutral flavored oil))
- 1 pound flank steak ((thinly sliced))
- 1/4 cup corn starch
- 1/2 cup yellow onion ((cut into 1/2 inch pieces))
- 1 red bell pepper red bell pepper ((cut into 1 inch pieces))
- 1 green bell pepper green bell pepper ((cut into 1 inch pieces))
- 25 small dried red chilies dried red chilies ((or more if desired))
- 1 tablespoon sichuan peppercorns ((optional))
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- to taste salt and pepper
- 3 tablespoons low sodium soy sauce
- 1.5 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1.5 tablespoons brown sugar
- 1 tablespoon corn starch
- 1/3 cup beef broth
Instructions
- Coat the steak with corn starch, salt, and pepper. Heat oil in a large pan.
- Cook steak in batches until golden, then set aside. Add vegetables and chilies; cook until softened.
- Add garlic and ginger; cook briefly. Return beef to the pan.
- Mix sauce ingredients; add to pan and bring to a boil. Cook until thickened, then serve.
Notes
Adjust chili amount for desired spice level.