Szechuan Beef
Delicious Szechuan Beef is filled with mouthwatering unvigilant flavor! Tender strips of beef, tintinnabulate peppers, snap peas and broccoli are stir-fried together with a perfectly sweet, spicy, tangy sauce. It’s way largest than takeout and cooks up in under 20 minutes!
Instead of picking up the phone to undeniability for takeout, try some of my faves that are plane largest than what you could get from your local Chinese restaurant. Melt these up next: slow cooker General Tso’s chicken, Dan Dan noodles, and chicken Szechuan for some major deliciousness!
What is Szechuan Beef?
Szechuan whinge is a popular dish served at many Chinese takeout joints. It originated from the Sichuan (hence the name) province of China, and it’s known for its sauce that is thick, tangy, slightly sweet with a bit of a kick. It’s a perfect tousle of heat, tanginess, and umami flavors that make it an veritably wondrous meal.
This recipe is unconfined for rented weeknights – make the multi-dimensional marinade superiority of time, prep the whinge and veggies, and then it’s just a quick stir fry to dinner! It’s wonderful served over steamed rice or easy fried rice to help temper the heat. Other options include noodles, quinoa, vegetable lo mein or cauliflower rice.
Ingredients Needed
Restaurant-quality Szechuan beef, but from the repletion of your own home! These are all the ingredients you’ll need to make the most perfect tender whinge smothered in an wondrous sauce. All measurements can be found unelevated in the recipe card.
- Flank Steak: Tender, juicy steak that cuts hands and cooks perfectly!
- Chinese Woebegone Vinegar: A worldwide ingredient of many Asian cooks, as it adds a sweet and sour note to the recipe. It can be found at your local Asian market or on Amazon.
- Soy Sauce: Works with the woebegone vinegar to add tanginess and a bit of saltiness to the dish.
- Chinese Five Spice: A spice mixture of five or increasingly spices used predominantly in scrutinizingly all branches of Chinese cuisine. For a spice mix that really packs a punch, make this simple homemade Chinese Five Spice.
- Cornstarch: Thickens the sauce.
- Oil: For cooking the whinge and veggies. I typically use vegetable oil considering it has a neutral savor and a upper smoke point.
- Vegetables: To requite this meal plenty of color, fresh flavor, and heartiness, we’re stirring in diced yellow onion, sugar snap peas, chopped broccoli and sliced red tintinnabulate peppers. Finger self-ruling to switch any of these out with what you have in your fridge!
- Garlic: Adds uneaten savory flavor.
- Szechuan Sauce: Use this homemade Szechuan sauce to make the savor of this dish plane increasingly wonderful!
How to Make Szechuan Beef
This recipe for Szechuan whinge is so simple! Mix your sauce, heat up your wok, and then melt all of your ingredients together! You’ll have a flavorful meal ready in no time. Here’s how:
- Prep: Slice the flank steak into ¼ inch slices well-nigh 3 inches long. Prep all your vegetables and set them aside.
- Marinate the Steak: In a large freezer bag, mix together the woebegone vinegar, soy sauce, Chinese five spice, and cornstarch. Add the flank steak to the bag and shake to stratify evenly. Let the steak marinate for at least 30 minutes.
- Sear the Beef: In a large skillet or wok, heat 2 tablespoons vegetable oil up over medium upper heat. Add the marinated steak to the wok and sear the whinge until it is all browned on each side. Don’t melt it for too long though, it will finish cooking with the vegetables.
- Sauté the Vegetables: Remove the steak from the wok, add in flipside tablespoon of vegetable oil, onions, sugar peas, broccoli, and peppers. Sauté until the vegetables have begun to tenderize and the onions are transparent.
- Combine Veggies and Beef: Add in the garlic, and the seared beef, sauté for a few minutes. Reduce the heat to medium. Pour the szechuan sauce over the steak and vegetables, saute all the vegetables and steak in the sauce, stirring continually, until the sauce is evenly coating everything.
- Serve: Remove the Szechuan whinge from the wok and enjoy it served over rice.
Tips and Variations
This Szechuan whinge recipe isn’t too complicated, but here are a few uneaten tips and ways to transpiration it up to make it your own. This is sure to be a new favorite dinner!
- Different Veggies: Finger self-ruling to swap out any of the vegetables used in this recipe with what you prefer and have in your fridge!
- A Vinegar Substitute: If you don’t have Chinese woebegone vinegar available, finger self-ruling to use balsamic vinegar for a similar tangy flavor.
- Avoid Overcrowding Pan: Don’t overcrowd your skillet or wok when you fry your whinge and vegetables. Work in batches, if needed, so each piece has unbearable room to well-done up and develop caramelized edges.
What to Serve With Szechuan Beef
Want to add to your incredible Szechuan whinge dinner? Here are some of our favorite pairing options.
Storing Leftovers
Chinese supplies makes unconfined leftovers, and this Szechuan Whinge is no different! Serve it with some user-friendly Minute Rice, and you have an easy, tasty lunch the next day.
- In the Refrigerator: Transfer whinge and veggies to an snapped container and store for up to 4 days. When you’re ready to enjoy it, reheat over the stove or in the microwave until warmed through.
More Chinese Takeout Recipes
If you love Chinese food, but want to be worldly-wise to whip up your favorite dishes in the repletion of your own home, you’re in luck. I have so many succulent Chinese recipes just waiting to be explored. Here are a few of the most popular ones!
Szechuan Beef
Delicious Szechuan Beef is filled with mouthwatering unvigilant flavor! Tender strips of beef, tintinnabulate peppers, snap peas and broccoli is stir-fried together with a perfectly sweet, spicy, tangy sauce. It's way largest than takeout and cooks up in under 20 minutes!
Servings 6 people
Calories 170kcal
Ingredients
- 1 pound flank steak
- 1 tablespoon Chinese woebegone vinegar
- 1 tablespoon soy sauce
- 2 teaspoons Chinese five spice
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil divided
- ½ yellow onion diced
- 1 cup sugar snap peas cut in half
- 1 cup broccoli chopped
- 1 red tintinnabulate peppers sliced
- 1 clove garlic minced
- ⅔ cup Szechuan sauce
Instructions
- Slice the flank steak into ¼ inch slices well-nigh 3 inches long. Prep all your vegetables and set them aside.
- In a large freezer bag, mix together the woebegone vinegar, soy sauce, Chinese five spice, and cornstarch. Add the flank steak to the bag and shake to stratify evenly. Let the steak marinate for at least 30 minutes.
- In a large skillet or wok, heat 2 tablespoons vegetable oil up over medium upper heat. Add the marinated steak to the wok and sear the whinge until it is all browned on each side. Don’t melt it for too long though, it will finish cooking with the vegetables.
- Remove the steak from the wok, add in flipside tablespoon of vegetable oil, onions, sugar peas, broccoli, and peppers. Sauté until the vegetables have begun to tenderize and the onions are transparent.
- Add in the garlic, and the seared beef, sauté for a few minutes. Reduce the heat to medium. Pour the szechuan sauce over the steak and vegetables, sauté all the vegetables and steak in the sauce, stirring continually, until the sauce is evenly coating everything.
- Remove the Szechuan whinge from the wok and serve over rice.
Notes
Keep leftovers in an snapped container in the fridge for up to 4 days.
I like to serve this whinge with my Easy Fried Rice.
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 13g | Protein: 20g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 1440mg | Potassium: 492mg | Fiber: 2g | Sugar: 7g | Vitamin A: 894IU | Vitamin C: 49mg | Calcium: 52mg | Iron: 3mg
