How To make Szechwan Beef

Delicious and tender Chinese Szechuan beef stir-fried makes your mouth water - better than takeout.

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.

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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
4 stalks 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

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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

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Spicy Szechwan beef recipe

Spicy Szechwan beef recipe @Asma’s Culinary Delights


Szechuan beef are characterized by their savory, hot and spicy flavors and generous use of chili peppers and garlic.

This Szechuan Beef is crazy tender by slicing the beef thinly, slicing the beef across the grain and marinating the beef.  The marinade is a very thick combination of soy sauce, rice vinegar.
Beef Szechuan style is MEANT to be spicy!  The zip and heat in this dish come from the Szechuan peppercorn, Asian chili paste, red pepper flakes, ginger and garlic. That being said, it is very EASY to customize the heat of this Szechuan Beef recipe.

Ingredients

Beef marinade
Soy sauce 3 tbsp
Rice vinegar 1 tbsp
Sesame oil 1 tbsp
SAMBAL OELEK 1 tbsp
Ginger powder 1 tsp
Garlic powder 1 tsp
Cornflour 1 tbsp
Beef sliced 3-5” slices

Add all the ingredients in the beef. Mix well and let it marinate for 2-6 hrs

Szechwan sauce
Oyster sauce 4 tbsp
Soy sauce 3 tbsp
Brown sugar 2 tbsp
Rice vinegar 1 tbsp
SAMBAL OELEK 2 tbsp
Water 1/4 cup
Sesame oil 1 tsp
Cornstarch 1 tbsp
Ground Szechwan peppers 1 tsp
Red pepper flakes 1 tbsp
Chinese 5 spice 1 tsp
Salt to taste
Combine all the sauce ingredients and mix well .


Vegetables stir fry

Bell peppers sliced 1 1/2
Onion sliced 1
Ginger minced 1 1/2 tbsp
Garlic cloves chopped 8-9 cloves
Regular oil
Spring onions for garnish
Sesame seeds for garnish

Method

* Heat 1-2 tablespoons vegetable oil or peanut oil a large wok or nonstick skillet over HIGH heat until very hot and sizzling. Add half of the beef to the skillet in a single layer and sear 1 minute, flip over and cook 1 more minute (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat.
* To the now empty skillet, add 1 tablespoon oil and heat over medium high heat. Add onions and sauté two minutes; add bell peppers, garlic and ginger and sauté one additional minute.
* Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Taste and add salt to taste
* Serve with rice and garnish with green onions and sesame seeds if desired.
Enjoy

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Mouthwatering Szechuan Beef • Sichuan Recipe •  Taste Show

Although the name of the dish is often translated as “sliced beef poached in chili oil”, it has so much more. Recipe:

The chef uses stir fried vegetables as the base, then poach the sliced beef in chicken stock with added spices. Then the sliced beef is topped with chili peppers, and a ladle of scorching hot oil to give it a good sizzle. This beef dish actually has a wide range of flavors and is not limited to bland spiciness.

Use beef tenderloin for this dish and the result is amazing.

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Ingredients:

Beef tenderloin
Rice wine
Soy sauce
Egg
Cornstarch
Indian lettuce (A choy)
Green onion
Winter bamboo shoots
Sichuan peppercorn
Chili pepper
Garlic
Chinese cooking wine
Bean sprouts
Ginger
Pixian county bean paste
Chicken stock
Soy sauce
Sugar
White pepper
Cornstarch

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