Szechuan Beef Recipe

Tasty Szechuan Beef is tender thin slices of marinated beef seared and served with stir-fried bell peppers and onions, all coated with a mouthwatering spicy and sweet sauce with flavor from Szechuan Peppers and brown sugar.

Course main meal beef

Keyword beef szechuan style, what is szechuan beef, whats in szechuan beef

Prep Time 15

Cook Time 10

Servings servings

Calories 411kcal

Author Beth Pierce

Ingredients

Szechuan Sauce

⅔ cup low-sodium beef broth
½ cup low-sodium soy sauce
3 tablespoons oyster sauce or hoisin sauce
3 tablespoons rice vinegar
1 tablespoon sesame oil
3 tablespoons brown sugar
2 tablespoon cornstarch
1 1/2 tablespoon Szechuan peppercorns

Beef Stir Fry

2 tablespoons olive oil or vegetable oil
1 lb flank steak sliced thinly
1 red bell pepper chopped
1 green bell pepper chopped
1 onion chopped
3 cloves garlic
1 tablespoon grated ginger
10 or more dried red chilis see notes

Instructions

In a medium bowl, whisk together the beef broth, low-sodium soy sauce, oyster sauce (or hoisin sauce), rice vinegar, sesame oil, brown sugar, cornstarch, and Szechuan peppercorns.
Add the sliced flank steak to a large bowl, pour half of the marinade over the top, toss to coat, and cover the bowl with plastic wrap. Set the remaining marinade aside to use as a sauce. Let the steak marinate at room temperature for about 30 minutes.
Add the dried red chiles to a small bowl and pour lukewarm water over them. Turn them every so often, and drain after 30 minutes.
Heat one tablespoon oil in a large skillet over medium-high heat. Using tongs remove the meat from the marinade, shaking off any excess marinade. Add the beef to the skillet in a single layer and sear it. Flip it and sear the other side. Remove it to a plate and cover to keep warm. Work in batches to keep from crowding the skillet, and add more oil when needed. Discard the marinade that the meat was in.
If needed, carefully wipe out the skillet, as it will be very hot. Heat a little more oil in the skillet over medium-high heat. Add the bell peppers and onions and stir fry for 2-3 minutes. Reduce the heat to low and add the garlic, ginger, and chiles. Cook for 1 minute while stirring very frequently. Remove the veggies to a plate.
Add the marinade/sauce that you set aside to the skillet over low heat and cook until slightly thickened. Add the veggies and beef back to the skillet. Stir to warm and coat everything.

Notes

Slice the flank steak about 1/4 inch thick against the grain. Cut perpendicular to the muscle fibers.
Don't marinate the steak at room temperature for longer than 30-40 minutes. If a longer marinating period is desired, refrigerate the meat in the marinade.
Substitute sambal Oelek or crushed red pepper flakes for the dried red chiles. Start with 1/2 tablespoon Sambal Oelek or 1/4-1/2 teaspoon red pepper flakes. Add more if desired.
To rehydrate the dried red chiles, place them in a small bowl and cover them with lukewarm water. Let them sit in the water for about 30 minutes, turning a couple of times. Use tongs to turn the chiles, as the water will inevitably have some of the pepper oil in it. Drain them well and then use them in the recipe as directed.
Szechuan Peppercorns can be difficult to find. Substitute regular black peppercorns with coriander seeds, and lemon zest in this ratio.
Don't overcook the peppers and onions, as you want them crisp tender, which is hot and cooked but with a little snap left to it.
Other vegetables to consider adding are carrots, water chestnuts, and green onions.

Nutrition