Szechuan Beef
An easy homemade version of this popular Chinese dish that tastes just like the restaurant version!
Ingredients
- 1 tbsp cooking oil, can use canola, vegetable, or olive oil
- 1 lb flank steak, cut into 1/4 inch thick strips
- 2 cloves garlic, minced
- 1 red bell pepper, cut into thin strips
- 2 scallions, thinly sliced
Marinade
- 2 tsp cornstarch
- 2 tsp shaoxing rice wine
- 1 tbsp dark soy sauce
Sauce
- 1/2 tbsp oyster sauce
- 2 tsp chili garlic sauce, like Sambal
- 2 tbsp dark soy sauce
- 1/2 tbsp brown sugar , or similar sweetener
- 3-4 tbsp water
- 1 1/2 tsp chili oil , or sichuan peppercorn chili oil
- 1 tsp sesame oil
- 1/2 tsp ground sichuan peppercorn powder, optional
Instructions
- Toss beef in marinade ingredients and let sit for 15 minutes.
- In a small bowl, add all sauce ingredients and mix until evenly combined.
- Add cooking oil and garlic to wok or deep skillet and bring wok to medium high heat. When the oil is fully heated, add in beef, placing it as a single layer at bottom of wok. Let beef cook about 1 minute without moving it so that it develops a nice sear. Flip beef and do the same to other side. Your beef should be almost fully cooked but still pink in the center.
- Add in the bell pepper strips. Pour in the sauce. Stir fry beef and peppers in the sauce. Taste and adjust sauce as needed.
- Cook until beef is fully cooked and peppers are tender but still crisp. Garnish with scallions before serving.
Notes
- You don't need to add Sichuan peppercorn powder but a lot of Sichuan dishes use it and it creates a unique tingly numbing sensation around your mouth when used.
- You can make your own Sichuan peppercorn powder by toasting Sichuan peppercorns and then grinding them.
- I buy Sichuan peppercorn chili oil and use that instead of regular chili oil to get the numbing sensation without having to grind peppercorn.
- You can also add red pepper flakes if you don't have Sichuan peppercorns. Red pepper flakes won't produce the numbing sensation but it will add a different type of pepper to the dish.
- You can use regular soy sauce if you don't have dark soy sauce. Your sauce will be lighter in color.
Calories: 247kcal, Carbohydrates: 7g, Protein: 26g, Fat: 12g, Saturated Fat: 3g, Sodium: 1002mg, Fiber: 1g, Sugar: 4g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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