Szechuan Beef Dip Sandwich
Szechuan Beef Dip Sandwich
Ingredients
For the Szechuan Dip Sauce
- 1 tablespoon Szechuan peppercorns
- 1/2 tablespoon black peppercorns
- 1/2 cup mayonnaise
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon chili garlic sauce, or to taste
- 1/2 teaspoon honey
- 1/4 teaspoon garlic powder
For the Beef
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon MSG, optional
- 1 tablespoon vegetable oil
- 2 cups beef broth
- 2 garlic, cloves, minced
- 1 teaspoon ginger, grated
For Assembly
- 4 hoagie rolls, or crusty baguettes
- 4 slices provolone cheese, optional
- 1/4 cup cilantro, fresh, chopped, for garnish
Instructions
- 1
Prepare the Szechuan Dip Sauce: In a dry skillet over medium heat, toast the Szechuan peppercorns and black peppercorns for 2-3 minutes, until fragrant. Let cool slightly, then grind them into a fine powder using a spice grinder or mortar and pestle.
⏱️ 5 min
- 2
In a small bowl, combine the ground peppercorns, mayonnaise, sesame oil, rice vinegar, chili garlic sauce, honey, and garlic powder. Mix well until smooth. Taste and adjust seasoning if needed. Set aside.
⏱️ 5 min
- 3
Marinate the beef: In a medium bowl, combine the thinly sliced flank steak with soy sauce, cornstarch, and MSG (if using). Toss to coat evenly. Let marinate at room temperature for 30 minutes.
⏱️ 5 min
- 4
Cook the beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in batches, if necessary, to avoid overcrowding the pan. Cook for 2-3 minutes per side, until browned and cooked through. Remove beef from the skillet and set aside.
⏱️ 8 min
- 5
Prepare the au jus: In the same skillet, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant. Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low and keep warm.
⏱️ 7 min
- 6
Assemble the sandwiches: Preheat your oven to 350°F (175°C). Slice the hoagie rolls lengthwise, without cutting all the way through. If desired, place a slice of provolone cheese inside each roll.
⏱️ 3 min•🌡️ 350
- 7
Divide the cooked beef among the rolls. Place the open-faced sandwiches on a baking sheet and toast in the preheated oven for 3-5 minutes, or until the rolls are lightly toasted and the cheese (if using) is melted.
⏱️ 5 min•🌡️ 350
- 8
Serve immediately: Garnish the sandwiches with fresh chopped cilantro. Serve with the warm Szechuan au jus for dipping and a generous dollop of the Szechuan Dip Sauce on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Szechuan Beef Dip Sandwich
Ingredients
For the Szechuan Dip Sauce
- 1 tablespoon Szechuan peppercorns
- 1/2 tablespoon black peppercorns
- 1/2 cup mayonnaise
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon chili garlic sauce, or to taste
- 1/2 teaspoon honey
- 1/4 teaspoon garlic powder
For the Beef
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon MSG, optional
- 1 tablespoon vegetable oil
- 2 cups beef broth
- 2 garlic, cloves, minced
- 1 teaspoon ginger, grated
For Assembly
- 4 hoagie rolls, or crusty baguettes
- 4 slices provolone cheese, optional
- 1/4 cup cilantro, fresh, chopped, for garnish
Instructions
- 1
Prepare the Szechuan Dip Sauce: In a dry skillet over medium heat, toast the Szechuan peppercorns and black peppercorns for 2-3 minutes, until fragrant. Let cool slightly, then grind them into a fine powder using a spice grinder or mortar and pestle.
⏱️ 5 min - 2
In a small bowl, combine the ground peppercorns, mayonnaise, sesame oil, rice vinegar, chili garlic sauce, honey, and garlic powder. Mix well until smooth. Taste and adjust seasoning if needed. Set aside.
⏱️ 5 min - 3
Marinate the beef: In a medium bowl, combine the thinly sliced flank steak with soy sauce, cornstarch, and MSG (if using). Toss to coat evenly. Let marinate at room temperature for 30 minutes.
⏱️ 5 min - 4
Cook the beef: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in batches, if necessary, to avoid overcrowding the pan. Cook for 2-3 minutes per side, until browned and cooked through. Remove beef from the skillet and set aside.
⏱️ 8 min - 5
Prepare the au jus: In the same skillet, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant. Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low and keep warm.
⏱️ 7 min - 6
Assemble the sandwiches: Preheat your oven to 350°F (175°C). Slice the hoagie rolls lengthwise, without cutting all the way through. If desired, place a slice of provolone cheese inside each roll.
⏱️ 3 min•🌡️ 350 - 7
Divide the cooked beef among the rolls. Place the open-faced sandwiches on a baking sheet and toast in the preheated oven for 3-5 minutes, or until the rolls are lightly toasted and the cheese (if using) is melted.
⏱️ 5 min•🌡️ 350 - 8
Serve immediately: Garnish the sandwiches with fresh chopped cilantro. Serve with the warm Szechuan au jus for dipping and a generous dollop of the Szechuan Dip Sauce on the side.
⏱️ 2 min