Chinese Spicy Beef in Pot Chinese Beef in Griddle

Spicy Szechuan Beef. Tender steak sliced thin and coated in an amazing sweet and spicy Szechuan sauce! This one-pan beef dish is low carb and perfect for a quick and like shooting fish in a barrel, filling family meal.

If you've been looking to endeavour beef Szechuan way, you're in for a treat! This Szechuan Spicy Beef is super tender, juicy, and covered in an amazing bootleg Szechuan sauce. The best part of this dish has to exist the sauce! It'southward the perfect combination of sweet and spicy.

I've lightened this recipe up by non deep frying the beef. Instead the beef gets seared in a piffling scrap of oil over really high rut. This quick cooking helps to keep the beef tender and gets a dainty crisp caramelization on the outside.

Quick Navigation

• What is Szechuan beef?
• What makes this Szechuan Beefiness recipe so good?
• Here are the ingredients for this Szechuan Beef recipe:
• How do I make Szechuan Beef?
• What can I serve this with?
• What is mirin? Can I apply something else instead?
• How do I shop this easy Szechuan beefiness recipe?
• Hither are more quick & easy takeout recipes you can make at dwelling!

What is Szechuan beefiness?

Szechuan Beef is stir-fried thin slices of marinated beefiness coated in a Szechuan sauce. The sauce is thick, tangy, slightly sweetness with a bit of a kicking. This style originally comes from the Sichuan Province in Red china. This region's cuisine is traditionally loaded with assuming flavors from garlic, chili peppers, and the Sichuan peppercorn. Kung Pao, Hot & Sour, and Mapo dishes also come from Sichuan.

What makes this Szechuan Beef recipe so good?

• It'due south loaded with season: Information technology has over 8 dissimilar spices, herbs and sauces!
• It can be made fast!: Merely fifteen minutes of prep plus 15 minutes of cooking!
• Information technology uses one pan: Less mess to clean up later!
• It's low carb: just 14g net carbs per serving. Serve it over cauliflower rice if you lot're keeping an eye on carbs!

Here are the ingredients for this Szechuan Beef recipe:

• Beef: strip steak or flank steak, sliced sparse are the best cuts of meat for this recipe because they are tender and lean and stand upwardly to fast cooking times.
• Oil: I use a neutral oil for pan frying the beef and so sesame oil and chili oil for the sauce.
• Sauces: hoisin, rice vino vinegar, depression sodium soy sauce, and mirin are all added to make the sweetness and tangy szechuan sauce. You can discover all of the sauce ingredients in the international isle of well-nigh grocery stores!
• Vegetables and herbs: red bong pepper, garlic and ginger give this dish so much flavor.
• Cornstarch: Is used to assistance the beef get crispy when frying, and to thicken upwardly the sauce.
• Sugar: light brown carbohydrate for a little sweetness. Nothing beats spicy & sugariness!

How do I make Szechuan Beefiness?

1. Slice the beef: I e'er like to slice the beef against the grain in super thin slices. This volition give you super tender beef for stir frys.
2. Marinade the beef: Add the steak and the marinade ingredients – low sodium soy sauce, mirin, and cornstarch – to a large ziplock bag. Toss to glaze and let the beef marinate for 15 minutes or while yous are getting the sauce ingredients together.
3. Make the sauce: Meanwhile in a modest bowl combine the sauce ingredients – low sodium soy sauce, chili oil, h2o, sesame oil, rice wine vinegar, hoisin, and lite brown sugar – and fix it aside.
4. Cook the beefiness: When yous are fix to cook heat ane tablespoon oil in a large skillet over medium-loftier heat. Add in beef, and discard the marinade. The trick to this dish is to melt the steak rapidly over loftier heat. It gets a overnice sear on the outside merely stays nice and juicy on the inside. Sear beef for 2-3 on both sides, just until the beef is browned on the exterior. Remove the beef from the pan and set up aside.
5. Cook the vegetables: Add the remaining tablespoon of oil to the pan. Add together in bong pepper, garlic, and ginger and sauté for 3-4 minutes or until tender.
6. To cease: Add the beefiness back to the pan forth with the sauce. Simmer for 1-two minutes or until the sauce is thickened. Serve immediately with green onions and sesame seeds for garnish, if desired

What can I serve this with?

I like to serve this Spicy Szechuan Beef over fried rice, cauliflower fried rice, or noodles. Either fashion information technology'southward awesome.

What is mirin? Can I utilize something else instead?

Mirin is a sake-similar rice wine, with lower carbohydrate and lower alcohol. If yous tin't find mirin easily, effort rice vinegar or dry white wine instead!

How do I store this easy Szechuan beef recipe?

Fridge: Shop in an airtight container in the fridge for three-4 days. Reheat thoroughly in the microwave or in the oven earlier consuming.

Freezer: Store in an closed, freezer-friendly container or freezer bag for up to 3 months. Thaw before reheating.

Here are more quick & easy takeout recipes you lot tin can make at dwelling house!

• Egg Curlicue In A Bowl
• Pepper Steak
• Chicken Lo Mein
• thirty Minute General Tso's Chicken
• Beef & Broccoli Ramen

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Spicy Szechuan Beef

Spicy Szechuan Beefiness. Tender steak sliced thin and coated in an astonishing sweet and spicy Szechuan sauce!

Spicy Szechuan Beef

• 2 tablespoons oil divided
• 1 medium ruby bell pepper sliced thin
• i teaspoon ginger minced
• 1 teaspoon garlic minced
• dark-green onions for garnish if desired
• sesame seeds for garnish if desired

Marinade

• 1 pound strip steak or flank steak sliced sparse
• two tablespoons cornstarch
• 2 tablespoons mirin
• 1 tablespoon low sodium soy sauce

Sauce

• 3 tablespoons low sodium soy sauce
• one/two teaspoon chili oil
• one tablespoons h2o
• i/2 teaspoon sesame oil
• 1 tablespoon rice wine vinegar
• ane tablespoon hoisin
• 1 tablespoon light brownish sugar

Images:

• Add together the steak and the marinade ingredients to a large ziplock bag. Toss to coat and allow the beef marinate for 15 minutes or while you are getting the sauce ingredients together.

  

• Meanwhile in a small bowl combine the sauce ingredients, set aside.

  

• When you are ready to cook oestrus 1 tablespoon oil in a large skillet over medium loftier oestrus.

  Add in beef (discard marinade). Sear beef for 2-three on both sides. Just until the beef is browned on the outside. Remove from the pan and fix aside.

  

• Add the remaining tablespoon of oil to the pan. Add in bong pepper, ginger, and garlic, and sauté for 3-4 minutes or until the pepper is tender.

  

• Add the beef dorsum to the pan along with the sauce. Simmer for i-two minutes or until the sauce is thickened.

  

• Serve immediately with dark-green onions and sesame seeds for garnish, if desired

  

Nutrition Facts

Spicy Szechuan Beef

Corporeality Per Serving

Calories 393 Calories from Fat 225

% Daily Value*

Fat 25g 38%

Saturated Fat 8g 50%

Cholesterol 91mg thirty%

Sodium 725mg 32%

Potassium 439mg 13%

Carbohydrates 15g 5%

Fiber 1g 4%

Sugar 8g 9%

Poly peptide 25g 50%

Vitamin A 931IU 19%

Vitamin C 38mg 46%

Calcium 26mg three%

Iron 2mg eleven%

* Pct Daily Values are based on a 2000 calorie diet.

Originally published April 27, 2018

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Source: https://chefsavvy.com/spicy-szechuan-beef/

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