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 beneath 20 minutes!

As a substitute of choosing up the telephone to name for takeout, attempt a few of my faves which can be even higher than what you can get out of your native Chinese language restaurant. Cook dinner these up subsequent: sluggish cooker Normal Tso’s rooster, Dan Dan noodles, and rooster 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 fully 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 straightforward 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 residence! These are all of the elements you’ll must make the most excellent tender beef smothered in a tremendous sauce. All measurements could be discovered under 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 observe 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 basically packs a punch, make this straightforward selfmade Chinese language 5 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 offer this meal loads of coloration, recent taste, and heartiness, we’re stirring in diced yellow onion, sugar snap peas, chopped broccoli and sliced crimson bell peppers. Be at liberty to change any of those out with what you will have in your fridge!
• Garlic: Provides further savory taste.
• Szechuan Sauce: Use this selfmade Szechuan sauce to make the flavour of this dish much more fantastic!

How you can Make Szechuan Beef

This recipe for Szechuan beef is so easy! Combine your sauce, warmth up your wok, after which prepare dinner all your 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 no less than 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 both sides. Don’t prepare dinner it for too lengthy although, it can 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 frequently, till the sauce is evenly coating the whole lot.
6. Serve: Take away the Szechuan beef from the wok and revel in it served over rice.