This super delicious and tender Chinese Szechuan beef stir-fried will make your mouth water and you won’t be able to stop eating it. Even kids really like it and eat more rice with it and want to eat it every week. If you don’t have an appetite, you should try this. It’s flavorful and only slightly spicy, not really spicy. Even kids can eat it.
Watch how to make it?
What is Szechuan Beef?
- Beef Szechuan style is a beef stir fry dish served at Chinese restaurants.
- This is one of the most popular classic Chinese dishes from Sichuan province.
- The authentic Szechuan beef recipe is simple to stir fry with thin slices of beef simmered in soy, garlic, Szechuan peppercorn (powder), and ginger sauce. These ingredients make a slightly sticky sauce that coats the beef.
What Does Szechuan Beef Taste Like?
- Authentic Szechuan beef has a strong flavor that is sweet, spicy, savory, and with the signature tingle of heat from Szechuan peppercorn (powder).
- It’s full of earthy, garlic, and ginger flavor.
What Is Szechuan Sauce Made Of?
- soy sauce
- sugar
- Sichuan peppercorns powder
- cornstarch
- water
What Is Usually In Szechuan Beef (Ingredients)?
The dish is stir-fried with Chinese celery, and carrots. You may add any vegetables you like such as onion, green beans.
How Do You Make Szechuan Beef From Scratch?
- Prepare the beef- Slice the flank steak against the grain (the grain is the length of the steak) the long way 1/4 inch think pieces.
Next, add the rest of the marinade ingredients, mix well and marinate for 10 minutes (though you could even leave it overnight). - Mix the sauce- Combine all the sauce ingredients in a medium bowl and stir until fully combined. Set aside.
- Prepare all the side ingredients, cut garlic, ginger, green beans, and scallions.
- Pan-fry beef- Heat up cooking oil in skillet until really hot and then fry the beef slices for around 30 seconds. Transfer out.
- Sauté the aromatics- To the same skillet add the remaining tablespoon of oil, along with the ginger and garlic to the pan and sauté for 10-15 seconds.
- Add small dried chile to fry for another 30 seconds.
- Add the sauce, celery and return the beef back and give a quick fry. Transfer and serve with steamed rice immediately.
Hunan Beef vs Szechuan Beef.
- The difference between Hunan and Szechuan cuisine is Hunan cuisine gets its spice from fresh chilies or chili paste. While Szechuan cuisine gets its spice from dry chilies and Sichuan peppercorns.
- Both Hunan and Szechuan cuisine is known to be spicy.
- Szechuan cuisine has a good mixture of sweet and spicy flavors whereas Hunan beef is plainer and hotter.
- Hunan cuisine is a stir-fried dish that beef is coated in thick savory and spicy sauce.
- While Szechuan beef is fry beef then tossed with dry chilies and Sichuan peppercorns.
Can I Prep Szechuan Beef Ahead Of Time?
I like to make this recipe fresh but you can definitely prep it ahead of time.
*Slice Beef: you can do this at any time before marinating or just before marinating then store it in an airtight container in the refrigerator.
*Marinate Beef: marinate your beef 30 minutes up to 8 hours before cooking.
*Make Szechuan Sauce: make the sauce by mixing all sauce ingredients and storing them in the refrigerator before using.
Tips For Tenderizing Beef.
Please go to “How To Velvet Beef For Stir Fry?” to get the following tips. ou will have a tender beef stir fry dish just like a Chinese restaurant.
More beef stir fry recipes:
★ Easy Beef Chow Mein (Beef Stir Fry With Noodles)
★ Beijing Beef
★ Pepper Steak With Onion
★ Easy Cabbage And Beef Stir Fry
★ Best Beef Stir Fry With Ginger
★ Beef Chop Suey – Easy Classic Chinese Beef Stir Fry
★ Chinese Beef Stir Fry With Potato
More Chinese Spicy Dishes:
DAN DAN NOODLES
BEEF NOODLE SOUP
MAPO TOFU
SZECHUAN CHICKEN
Spicy Szechuan Beef is so simple to make under 20 minutes.Tender steak sliced thin and coated in an amazing sweet and spicy Szechuan beef sauce. It is low carb and perfect for a quick and easy, dinner ideas.
Ingredients
MARINADE BEEF:
- 1 pound flank steak
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing wine, Sherry wine
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
STIR FRY:
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, shreds
- 2~5 small dried chile de arbol peppers or other dried chiles
- Chinese celery or celery, cut into 2-inch strips
- 1/3 medium carrots, shreds
- 1 teaspoon Szechuan peppercorns (powder)
Szechuan Sauce:
- 1 1/2 teaspoons soy sauce
- 2 teaspoons sugar
- 1 teaspoon szechuan peppercorns (powder)
- 1/2 teaspoon cornstarch
- 1/2 bowl water
Instructions
- Prepare the beef- Slice the flank steak against the grain (the grain is the length of the steak) the long way 1/4 inch think pieces. Next, add the rest of the marinade ingredients, mix well and marinate for 10 minutes (though you could even leave it overnight).
- Mix the sauce- Combine all the sauce ingredients in a medium bowl and stir until fully combined. Set aside.
- Pan fry beef- Heat up cooking oil in skillet until really hot and then fry the beef slices for around 30 seconds. Transfer out.
- Sauté the aromatics- To the same skillet add the remaining tablespoon of oil, along with the ginger and garlic to the pan and sauté for 10-15 seconds.
- Add dried chili and Szechuan peppercorns powder – fry for 1 minute.
- Add the sauce and return the beef and give a quick fry. Transfer and serve with steamed rice immediately.
Video
Nutrition Information:
Calories: 289kcal (14%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
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