Szechuan Beef | The Recipe Critic

Scrumptious Szechuan Beef is stuffed with mouthwatering daring taste! Tender strips of beef, bell peppers, snap peas and broccoli are stir-fried along with a wonderfully candy, spicy, tangy sauce. It’s manner higher than takeout and cooks up in below 20 minutes!

As a substitute of choosing up the telephone to name for takeout, attempt a few of my faves which are even higher than what you might get out of your native Chinese language restaurant. Prepare dinner these up subsequent: slow cooker General Tso’s chicken, Dan Dan noodles, and chicken Szechuan for some main deliciousness!

What’s Szechuan Beef?

Szechuan beef is a well-liked dish served at many Chinese language takeout joints. It originated from the Sichuan (therefore the identify) province of China, and it’s identified for its sauce that’s thick, tangy, barely candy with a little bit of a kick. It’s an ideal mix of warmth, tanginess, and umami flavors that make it a completely wonderful meal.

This recipe is nice for busy weeknights – make the multi-dimensional marinade forward of time, prep the meat and veggies, after which it’s only a fast stir fry to dinner! It’s fantastic served over steamed rice or easy fried rice to assist mood the warmth. Different choices embrace noodles, quinoa, vegetable lo mein or cauliflower rice.

Substances Wanted

Restaurant-quality Szechuan beef, however from the consolation of your individual house! These are all of the elements you’ll have to make the most excellent tender beef smothered in an incredible sauce. All measurements will be discovered beneath within the recipe card.

• Flank Steak: Tender, juicy steak that cuts simply and cooks completely!
• Chinese language Black Vinegar: A typical ingredient of many Asian cooks, because it provides a candy and bitter notice to the recipe. It may be discovered at your native Asian market or on Amazon.
• Soy Sauce: Works with the black vinegar so as to add tanginess and a little bit of saltiness to the dish.
• Chinese language 5 Spice: A spice combination of 5 or extra spices used predominantly in virtually all branches of Chinese language delicacies. For a spice combine that actually packs a punch, make this straightforward homemade Chinese Five Spice.
• Cornstarch: Thickens the sauce.
• Oil: For cooking the meat and veggies. I usually use vegetable oil as a result of it has a impartial taste and a excessive smoke level.
• Greens: To provide this meal loads of coloration, contemporary taste, and heartiness, we’re stirring in diced yellow onion, sugar snap peas, chopped broccoli and sliced purple bell peppers. Be happy to modify any of those out with what you’ve in your fridge!
• Garlic: Provides further savory taste.
• Szechuan Sauce: Use this do-it-yourself Szechuan sauce to make the flavour of this dish much more fantastic!

Find out how to Make Szechuan Beef

This recipe for Szechuan beef is so easy! Combine your sauce, warmth up your wok, after which prepare dinner your entire elements collectively! You’ll have a flavorful meal prepared very quickly. Right here’s how:

1. Prep: Slice the flank steak into ¼ inch slices about 3 inches lengthy. Prep all of your greens and set them apart.
2. Marinate the Steak: In a big freezer bag, combine collectively the black vinegar, soy sauce, Chinese language 5 spice, and cornstarch. Add the flank steak to the bag and shake to coat evenly. Let the steak marinate for at the very least half-hour.
3. Sear the Beef: In a big skillet or wok, warmth 2 tablespoons vegetable oil up over medium excessive warmth. Add the marinated steak to the wok and sear the meat till it’s all browned on either side. Don’t prepare dinner it for too lengthy although, it is going to end cooking with the greens.
4. Sauté the Greens: Take away the steak from the wok, add in one other tablespoon of vegetable oil, onions, sugar peas, broccoli, and peppers. Sauté till the greens have begun to tenderize and the onions are clear.
5. Mix Veggies and Beef: Add within the garlic, and the seared beef, sauté for a couple of minutes. Cut back the warmth to medium. Pour the szechuan sauce over the steak and greens, saute all of the greens and steak within the sauce, stirring regularly, till the sauce is evenly coating every thing.
6. Serve: Take away the Szechuan beef from the wok and revel in it served over rice.