What is Szechuan beef?
Thin beef slices that have been marinated are stir-fried with a Szechuan sauce. The sauce has a bit of a kick, is thick, tangy, and sweet. This style originally comes from the Sichuan Province in China. Traditional dishes from this region are flavored strongly with garlic, chili peppers, and the Sichuan peppercorn. Hot Kung Pao
What makes this Szechuan Beef recipe so good?
- It has over 8 different spices, herbs, and sauces, so it’s bursting with flavor!
- It can be prepared quickly—just 15 minutes are needed for prep and 15 minutes for cooking!
- It uses one pan: Less mess to clean up later!
- It’s low carb: just 14g net carbs per serving. Those who are watching their carb intake should serve it over cauliflower rice.
Here are the ingredients for this Szechuan Beef recipe:
- The best cuts of beef for this recipe are thinly sliced strip steak or flank steak because they are tender and lean and can withstand quick cooking times.
- Oil: I first pan-fry the beef in a neutral oil before making the sauce with sesame and chili oil.
- To create the sweet and tangy szechuan sauce, hoisin, rice wine vinegar, low sodium soy sauce, and mirin are all added. Most grocery stores’ international isle has all of the sauce’s ingredients.
- Red bell pepper, garlic, and ginger are some of the vegetables and herbs that give this dish such flavor.
- When frying beef, cornstarch is used to help the meat become crispy and to thicken the sauce.
- Sugar: light brown sugar for a little sweetness. Nothing beats spicy & sweet!.
How do I make Szechuan Beef?
- Slice the beef: I prefer to cut the beef into incredibly thin slices by cutting it against the grain. This will give you the most tender cut of beef.
- Beef should be marinated. Place the steak in a large ziplock bag along with the low sodium soy sauce, mirin, and cornstarch. Allow the beef to marinate for 15 minutes, or while you prepare the sauce ingredients. Toss to coat.
- Meanwhile, prepare the sauce by combining the low sodium soy sauce, chili oil, water, sesame oil, rice wine vinegar, hoisin, and light brown sugar in a small bowl. Set the sauce aside.
- When you’re prepared to cook the beef, heat 1 tablespoon of oil in a sizable skillet over medium-high heat. Add in beef, and discard the marinade. The secret to this dish is quickly cooking the steak over high heat. The outside gets a nice sear, but the inside remains juicy and tender. Just long enough for the outside of the beef to brown, 2-3 minutes on each side. Remove the beef from the pan and set aside.
- Add one more tablespoon of oil to the pan to finish cooking the vegetables. Saute the bell pepper, ginger, and garlic for 3–4 minutes, or until the vegetables are tender.
- To complete: Return the beef and sauce to the pan. Simmer for 1-2 minutes or until the sauce is thickened. If desired, garnish with green onions and sesame seeds before serving.
What can I serve this with?
I enjoy eating Szechuan beef with noodles, cauliflower fried rice, or both. Here are some more suggestions for something to soak up all of that delicious sauce!
What is mirin? Can I use something else instead?
Mirin is a sake-like rice wine, with lower sugar and lower alcohol. If you can’t find mirin easily, try rice vinegar or dry white wine instead!
How do I store this easy Szechuan beef recipe?
- 2 tablespoons oil, divided
- 1 medium red bell pepper, sliced thin
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- green onions for garnish, if desired
- sesame seeds for garnish, if desired
- 1 pound strip steak or flank steak, sliced thin
- 2 tablespoons cornstarch
- 2 tablespoons mirin
- 1 tablespoon low sodium soy sauce
- 3 tablespoons low sodium soy sauce
- 1/2 teaspoon chili oil
- 1 tablespoons water
- 1/2 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon hoisin
- 1 tablespoon light brown sugar
- In a large ziplock bag, combine the ingredients for the marinade with the steak. Allow the beef to marinate for 15 minutes, or while you prepare the sauce ingredients. Toss to coat.
- In the meantime, combine the sauce ingredients in a small bowl and set it aside.
- When you are prepared to cook, preheat a large skillet with 1 tablespoon oil over medium-high heat. Add in beef (discard marinade). Sear beef for 2-3 on both sides. Just until the beef is browned on the outside. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. Bell pepper, ginger, and garlic are added; the mixture is cooked for 3–4 minutes, or until the pepper is soft.
- Reintroduce the beef and sauce to the pan. Simmer for 1-2 minutes or until the sauce is thickened.
- If desired, garnish with green onions and sesame seeds before serving.
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How to Make Szechuan Beef at Home!
FAQ
What is typically in Szechuan beef?
Szechuan peppercorns, garlic, ginger, ginger paste, and soy sauce are combined with chile peppers (which also include red pepper flakes, or chili paste), ginger, and soy sauce to make a complex, savory, spicy stir fry with a touch of sweetness from brown sugar and a tingling sensation from the Szechuan peppercorns.
What is Szechuan beef made of?
Szechuan beef is thin slices of marinated beef that have been stir-fried and covered in a Szechuan sauce. The sauce has a bit of a kick, is thick, tangy, and sweet. This style originally comes from the Sichuan Province in China.
What is the difference between Hunan beef and Szechuan beef?
Hunan vs. Hunan beef is less sweet and has more heat and spice, whereas Szechuan beef is sweeter and has a tingling sensation. Hunan’s flavor is considered plainer and contains more vegetables.
What is the difference between Szechuan beef and kung pao beef?
Two of the most well-known are Szechuan and Kung Pao, and they are frequently contrasted. Kung pao is a sweet and sour dish that is frequently made with peanuts, whereas Szechuan is a spicy dish that is typically made with chili peppers. Also very well-liked is Mongolian food, which is renowned for its robust flavors.