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, beef szechuan style, how to make szechuan beef, szechuan beef recipe, what is beef szechuan, 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
1½ 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.

Video

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave at reduced power or on the stovetop over low heat.
I do not recommend freezing this dish, as the bell peppers will not remain crispy. However, you can freeze the flank steak, making it easier to cut thinly. You can also freeze the flank steak soaked in the marinade.

Nutrition