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Szechuan Beef

Introduction to Szechuan Beef
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Szechuan Beef is a spicy and flavorful stir-fry dish featuring tender beef slices tossed in a bold, garlicky chili sauce with vibrant Szechuan peppercorns, perfect for fans of authentic Chinese cuisine.

Ingredients

Scale
  • 1 lb flank steak, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 3 tbsp vegetable oil
  • 4 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2-3 dried red chilies, chopped
  • 1 tsp Szechuan peppercorns, toasted and ground
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 3 green onions, chopped
  • 2 tbsp doubanjiang (fermented chili bean paste)
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • ¼ cup beef broth or water
  • Sesame seeds, for garnish (optional)

Instructions

  1. In a bowl, toss the sliced flank steak with soy sauce and cornstarch. Let marinate for 15 minutes.
  2. Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until browned but not fully cooked, about 2-3 minutes. Remove beef and set aside.
  3. Add remaining 1 tablespoon oil to the pan. Stir in minced garlic, ginger, dried chilies, and ground Szechuan peppercorns. Stir-fry for about 30 seconds until fragrant.
  4. Add doubanjiang (fermented chili bean paste) and stir for another 30 seconds.
  5. Add bell peppers and stir-fry for 2-3 minutes until slightly tender but still crisp.
  6. Return the beef to the pan and mix well with the vegetables and sauce.
  7. Pour in beef broth or water, rice vinegar, and sugar. Stir-fry everything together for another 2 minutes until beef is cooked through and sauce thickens slightly.
  8. Stir in chopped green onions and remove from heat.
  9. Serve hot, garnished with sesame seeds if desired, over steamed rice.

Notes

For an extra kick, add a splash of chili oil before serving. This dish pairs wonderfully with steamed jasmine rice or cold cucumber salad.

Find it online: https://dumafoods.com/best-spicy-szechuan-beef-recipes/