How To make Szechuan Beef Stir Fry

Szechuan Beef

This Szechuan beef recipe is not overly hot but has the perfect amount of kick to make the taste buds sing with a hint of warmth from the ginger in the marinade.

RECIPE AND INSTRUCTIONS HERE! -

Ingredients
1 1/2 pounds boneless sirloin steak fat trimmed and sliced to 1/4 inch
1 Tablespoon olive oil
1 cup Sante Fe chili pepper julienned. or other hot red pepper
1/2 cup carrots julienned
2 1/2 Tablespoons shallots sliced
1/2 teaspoon cornstarch
green onions sliced, optional as garnish
Marinade
1/2 cup soy sauce
2 teaspoons sesame oil
1 1/2 Tablespoons chili garlic sauce
1/2 teaspoon minced ginger
1 1/2 Tablespoons oyster sauce
1 teaspoon salt
Instructions
Slice steak thinly against the grain into 1/4 inch pieces.
Mix all marinade ingredients. Stir marinade and steak together, toss to coat well. Cover with plastic wrap or foil. Set aside to marinade at room temperature for 40 minutes.
Heat olive oil in deep skillet or wok over medium-high heat. Add meat and stir fry until just no longer pink, about 3-5 minutes. Do not overcook.
To the meat in the skillet, add peppers, carrots, and shallots. Cook for a 2-3 minutes, tossing with the meat constantly.
At this point the dish is already done, but to thicken the sauce follow the next step.
Drain off about 1/2 cup of the juice from the pan. If you don’t have enough, you can use beef broth the make up the difference. Place cornstarch in a small dish and dribble in a little of the reserved juice you just removed from the pan. Mix with cornstarch to form a paste then add that mixture back into the remaining juices. Add cornstarch mixture back to the skillet and cook for 2-3 minutes more.
Serve with rice or noodles.
Notes
Have all your ingredients ready to go before you begin stir frying the meat.
You can use flat iron, flank steak, or skirt steak instead of sirloin steak if desired. It's important to slice the beef thinly against the grain because if you do not, you will likely end up with chewy and tough beef strips.
Another tip is to slice the meat when it’s partially frozen as it’s much easier to slice through and gives you nice straight cuts.
Leftovers can be stores in an airtight container in the fridge for 3-4 days.

The Easiest Homemade Mongolian Beef

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Where does Mongolian Beef come from? Nobody really knows at this point really but its beautifully sauced, and crisped beef makes it an all-time take-out classic that we all love. Well, hold on to your hats, brother we're about to take this to another level.

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How to Make Szechuan Beef at Home!

The perfect fakeaway for the weekend! Tender beef in a spicy, smokey and sour Szechuan-style sauce.

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How to make SPICY SZECHUAN BEEF RECIPE | Chinese Take-out

Everyone loves a quick stir-fry mid week dish that tastes like a Chinese takeaway, then this dish is ideal... You can adjust your own spiciness by adding less or more chilli flakes. The ground szechuan peppercorns also give a background numbing heat without being too overpowering.

Ingredients:
450g beef steak
1 Tbsp Shaoxing wine
1 Tbsp light soy sauce
1 tsp sugar (not Tbsp, error in video)
Few dashes of ground white pepper
1-2 heaped Tbsps corn flour

3 cloves of garlic, chopped finely
3 shallots, quartered
1 yellow pepper, cut into strips
1 celery stalk, cut into strips & celery leaves
1 large tomato, quartered
1 spring onion, cut into 2cm strip

1 Tbsp ground szechuan peppercorns (feel free to add more for more numbing heat!)
1/2 tsp chilli flakes (add more if you prefer more heat!)
Drizzle of 1 tsp sesame oil

#szechuanbeef #beefdish #spicybeef #chineserecipes

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My Mongolian beef recipe & how to make a tender beef stir-fry ???? - Marion's Kitchen

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

Szechuan Beef Stir Fry

The nice lady at Hormel Foods, the parent company of House Of Tsang's, whose name is Ellen, sent me a case of Szechuan Stir Fry sauce to try out. It Rocks! Want some? Just give me a thumbs up and leave a comment, you could win some!