Spicy Szechuan Beef: A Flavorful Chinese Delight

Szechuan BeefPhoto byFood Fusion Frenzy

Szechuan Beef is a classic dish from the Sichuan province of China, known for its bold, spicy, and numbing flavors.

>>>Get the Recipe in Details: Szechuan Beef

Ingredients

• 1 pound flank steak, thinly sliced against the grain
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 tablespoon Szechuan peppercorns
• 8-10 dried red chilies
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon chili garlic sauce
• 1 tablespoon brown sugar
• 1/4 cup chicken broth
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for slurry)
• 2 green onions, chopped (for garnish)
• Cooked white rice, for serving

Instructions

1. Prepare the Beef: In a bowl, toss the sliced beef with 2 tablespoons of cornstarch until evenly coated.
2. Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef and cook until browned and crispy, about 5-7 minutes. Remove the beef from the skillet and set aside.
3. Toast the Peppercorns and Chilies: In the same skillet, add the remaining tablespoon of vegetable oil. Add the Szechuan peppercorns and dried red chilies, and toast for about 1-2 minutes until fragrant.
4. Cook the Vegetables: Add the minced garlic, ginger, bell peppers, and onion to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
5. Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, brown sugar, and chicken broth. Pour the sauce into the skillet and bring to a simmer.
6. Thicken the Sauce: Add the cornstarch slurry to the skillet and stir until the sauce thickens about 1-2 minutes.
7. Combine and Serve: Return the cooked beef to the skillet and toss to coat in the sauce. Garnish with chopped green onions. Serve the Szechuan Beef over cooked white rice.

Conclusion

This homemade Szechuan Beef is a perfect blend of spicy, savory, and slightly sweet flavors that will tantalize your taste buds. It’s a great dish to make for a quick weeknight dinner or to impress guests with your cooking skills. The combination of Szechuan peppercorns and dried chilies gives it an authentic kick that you can adjust to your preference. Enjoy this flavorful dish with a side of steamed rice and perhaps some stir-fried vegetables for a complete meal.

FAQs

Q: Can I use a different cut of beef? A: Yes, you can use other tender cuts like sirloin or ribeye. Just make sure to slice them thinly against the grain for the best texture.

Q: How do I store leftovers? A: Store any leftover Szechuan Beef in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat until warmed through.

Q: Can I make this dish less spicy? A: Absolutely! You can reduce the number of dried red chilies or omit them altogether if you prefer a milder dish.

Enjoy your homemade Szechuan Beef and happy cooking! 🍛

Feel free to ask if you need more recipes or cooking tips!