Szechuan Beef French Dip Sandwich
Szechuan Beef French Dip Sandwich
Ingredients
For the Szechuan Beef
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1/2 teaspoon MSG
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 tablespoon fresh ginger, julienned
- 1/4 cup green onions, sliced, plus more for garnish
- 1 teaspoon Szechuan peppercorns
For the Chili Sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon sesame oil
For the Mouth-Numbing Mayo
- 1 tablespoon Szechuan peppercorns
- 1/2 cup mayonnaise
- 1 teaspoon soy sauce
For Assembly
- 4 long rolls, or baguette sections, toasted
- 2 cups soy ginger broth, warmed, for dipping
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with MSG, 2 tablespoons of soy sauce, and cornstarch. Mix thoroughly by hand until the beef is well coated. Let marinate for at least 15 minutes.
⏱️ 5 min
- 2
While the beef marinates, prepare the chili sauce. In a small bowl, whisk together chili garlic sauce, 1 tablespoon of soy sauce, rice vinegar, granulated sugar, and sesame oil. Set aside.
⏱️ 5 min
- 3
For the mouth-numbing mayo, heat a small dry pan over medium heat. Add 1 tablespoon of Szechuan peppercorns and toast for 2-3 minutes until fragrant. Remove from heat and grind the peppercorns in a spice grinder or with a mortar and pestle until fine. In a small bowl, combine the mayonnaise, ground Szechuan peppercorns, and 1 teaspoon of soy sauce. Mix well and set aside.
⏱️ 10 min
- 4
Heat a large wok or heavy-bottomed skillet over high heat until ripping hot. Add 1 tablespoon of vegetable oil. Once shimmering, add half of the marinated beef in a single layer. Stir-fry for 2-3 minutes until golden brown and seared. Remove the cooked beef to a plate and repeat with the remaining beef and 1 tablespoon of vegetable oil. Set all cooked beef aside.
⏱️ 8 min
- 5
In the same wok, add the sliced red bell pepper, julienned ginger, sliced green onions, and 1 teaspoon of Szechuan peppercorns. Stir-fry for 3-4 minutes until the peppers are slightly tender-crisp and the aromatics are fragrant.
⏱️ 4 min
- 6
Return the cooked beef to the wok with the vegetables and aromatics. Pour the prepared chili sauce over the beef and vegetables. Toss everything together to coat evenly, cooking for another 1-2 minutes until the sauce thickens slightly and glazes the beef.
⏱️ 3 min
- 7
To assemble the sandwiches, slice open the toasted long rolls. Generously spread the mouth-numbing mayo on the inside of each roll. Pile the Szechuan beef and pepper stir-fry mixture high onto the bread.
⏱️ 3 min
- 8
Garnish each sandwich with a sprinkle of sesame seeds and fresh chopped green onions. Serve immediately with warm soy ginger broth for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Szechuan Beef French Dip Sandwich
Ingredients
For the Szechuan Beef
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1/2 teaspoon MSG
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 tablespoon fresh ginger, julienned
- 1/4 cup green onions, sliced, plus more for garnish
- 1 teaspoon Szechuan peppercorns
For the Chili Sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon sesame oil
For the Mouth-Numbing Mayo
- 1 tablespoon Szechuan peppercorns
- 1/2 cup mayonnaise
- 1 teaspoon soy sauce
For Assembly
- 4 long rolls, or baguette sections, toasted
- 2 cups soy ginger broth, warmed, for dipping
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with MSG, 2 tablespoons of soy sauce, and cornstarch. Mix thoroughly by hand until the beef is well coated. Let marinate for at least 15 minutes.
⏱️ 5 min - 2
While the beef marinates, prepare the chili sauce. In a small bowl, whisk together chili garlic sauce, 1 tablespoon of soy sauce, rice vinegar, granulated sugar, and sesame oil. Set aside.
⏱️ 5 min - 3
For the mouth-numbing mayo, heat a small dry pan over medium heat. Add 1 tablespoon of Szechuan peppercorns and toast for 2-3 minutes until fragrant. Remove from heat and grind the peppercorns in a spice grinder or with a mortar and pestle until fine. In a small bowl, combine the mayonnaise, ground Szechuan peppercorns, and 1 teaspoon of soy sauce. Mix well and set aside.
⏱️ 10 min - 4
Heat a large wok or heavy-bottomed skillet over high heat until ripping hot. Add 1 tablespoon of vegetable oil. Once shimmering, add half of the marinated beef in a single layer. Stir-fry for 2-3 minutes until golden brown and seared. Remove the cooked beef to a plate and repeat with the remaining beef and 1 tablespoon of vegetable oil. Set all cooked beef aside.
⏱️ 8 min - 5
In the same wok, add the sliced red bell pepper, julienned ginger, sliced green onions, and 1 teaspoon of Szechuan peppercorns. Stir-fry for 3-4 minutes until the peppers are slightly tender-crisp and the aromatics are fragrant.
⏱️ 4 min - 6
Return the cooked beef to the wok with the vegetables and aromatics. Pour the prepared chili sauce over the beef and vegetables. Toss everything together to coat evenly, cooking for another 1-2 minutes until the sauce thickens slightly and glazes the beef.
⏱️ 3 min - 7
To assemble the sandwiches, slice open the toasted long rolls. Generously spread the mouth-numbing mayo on the inside of each roll. Pile the Szechuan beef and pepper stir-fry mixture high onto the bread.
⏱️ 3 min - 8
Garnish each sandwich with a sprinkle of sesame seeds and fresh chopped green onions. Serve immediately with warm soy ginger broth for dipping.
⏱️ 2 min