Spicy Szechuan Beef Stir-Fry
Spicy Szechuan Beef Stir-Fry
Ingredients
For the Beef Marinade
- 1 pound flank steak, sliced thinly against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Szechuan Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce, or more, to taste
- 1 teaspoon brown sugar, packed
- 1 teaspoon cornstarch
For the Stir-Fry
- 2 tablespoons peanut oil
- 6 dried red chilies, whole
- 1 teaspoon Szechuan peppercorns
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1/2 yellow onion, sliced
- 2 cups broccoli florets
For Serving
- 4 cups cooked white rice
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly. Let marinate at room temperature for at least 15 minutes while you prepare other ingredients.
⏱️ 15 min
- 2
In a small bowl, whisk together the chicken broth, 2 tablespoons soy sauce, rice vinegar, chili garlic sauce, brown sugar, and 1 teaspoon cornstarch until smooth. Set the Szechuan sauce aside.
⏱️ 3 min
- 3
Heat 1 tablespoon of peanut oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Add the marinated beef in a single layer (you may need to do this in batches to avoid overcrowding). Stir-fry for 2-3 minutes until browned and mostly cooked through. Remove the beef from the wok and set aside.
⏱️ 3 min
- 4
Add the remaining 1 tablespoon of peanut oil to the wok. Add the dried red chilies and Szechuan peppercorns. Stir-fry for 30 seconds until fragrant, being careful not to burn the chilies.
⏱️ 1 min
- 5
Add the minced garlic and grated ginger to the wok. Stir-fry for another 30 seconds until aromatic.
⏱️ 1 min
- 6
Add the sliced red bell pepper, green bell pepper, yellow onion, and broccoli florets to the wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
⏱️ 4 min
- 7
Return the cooked beef to the wok with the vegetables. Give the Szechuan sauce a quick whisk again and pour it over the beef and vegetables. Stir constantly until the sauce thickens and coats everything, about 1-2 minutes.
⏱️ 2 min
- 8
Remove from heat. Serve immediately over hot cooked white rice, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Szechuan Beef Stir-Fry
Ingredients
For the Beef Marinade
- 1 pound flank steak, sliced thinly against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Szechuan Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce, or more, to taste
- 1 teaspoon brown sugar, packed
- 1 teaspoon cornstarch
For the Stir-Fry
- 2 tablespoons peanut oil
- 6 dried red chilies, whole
- 1 teaspoon Szechuan peppercorns
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1/2 yellow onion, sliced
- 2 cups broccoli florets
For Serving
- 4 cups cooked white rice
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly. Let marinate at room temperature for at least 15 minutes while you prepare other ingredients.
⏱️ 15 min - 2
In a small bowl, whisk together the chicken broth, 2 tablespoons soy sauce, rice vinegar, chili garlic sauce, brown sugar, and 1 teaspoon cornstarch until smooth. Set the Szechuan sauce aside.
⏱️ 3 min - 3
Heat 1 tablespoon of peanut oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Add the marinated beef in a single layer (you may need to do this in batches to avoid overcrowding). Stir-fry for 2-3 minutes until browned and mostly cooked through. Remove the beef from the wok and set aside.
⏱️ 3 min - 4
Add the remaining 1 tablespoon of peanut oil to the wok. Add the dried red chilies and Szechuan peppercorns. Stir-fry for 30 seconds until fragrant, being careful not to burn the chilies.
⏱️ 1 min - 5
Add the minced garlic and grated ginger to the wok. Stir-fry for another 30 seconds until aromatic.
⏱️ 1 min - 6
Add the sliced red bell pepper, green bell pepper, yellow onion, and broccoli florets to the wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
⏱️ 4 min - 7
Return the cooked beef to the wok with the vegetables. Give the Szechuan sauce a quick whisk again and pour it over the beef and vegetables. Stir constantly until the sauce thickens and coats everything, about 1-2 minutes.
⏱️ 2 min - 8
Remove from heat. Serve immediately over hot cooked white rice, garnished with sliced green onions.
⏱️ 1 min