Chinese Szechuan Beef
Hello, fellow food enthusiasts! Today, let's embark on a culinary journey to the heart of Sichuan province in China, where the fiery and flavorful Szechuan Beef comes to life. This dish, with its tender beef and vibrant peppers bathed in a spicy sauce, has always been a personal favorite, and I can't wait to share its magic with you.
Equipment
- 1 small dry pan
- 1 small bowl
Ingredients
- 1 pound flat iron steak cut into very thin strips against the grain
- 2 carrots julienne
- 1 celery stalk julienne
- 1/2 small red bell pepper julienne
- 1 tablespoon minced ginger
- 4 green onions white part only, julienne
- 1 tablespoon hoisin sauce
- 3 teaspoons chili sauce
- 6 tablespoons peanut oil for stir-frying or as needed
- 1/4 teaspoon salt
- 1 tablespoon dry sherry
- 1/2 teaspoon sugar
- 1/2 teaspoon Szechuan peppercorn
- Rice for serving
Instructions
- In a small dry pan, toast the Szechuan peppercorns until fully aromatic, approximately 2-3 minutes.
- In a small bowl, add chili sauce and hoisin sauce. Mix and set aside.
- Heat pan or wok on high heat, and add a tablespoon of peanut oil. Let the oil warm for about 30 seconds. When the oil is hot, add carrots, celery and red bell pepper. Stir fry for 3 to 4 minutes and remove from heat. Place vegetables on a plate and reserve.
- Add 4 to 5 tablespoons of peanut oil and add steak. Stir fry for about ten minutes or until the steak is a dark brown and sizzles.
- Splash with the sherry once the steak is done.
- Remove all but 2 tablespoons of peanut oil. Add the reserved hoisin sauce mixture, ginger, salt, and green onions. Turn heat down to medium-high. Stir fry for just under a minute.
- Add carrots back into the pan and Szechuan peppercorns. Simmer for about 2 minutes.
- Serve with rice.
Video
Notes
The fiery and bold flavors of Szechuan cuisine are brought to life through the sauce. Create a mouth-watering sauce by combining soy sauce, vinegar, hoisin sauce, chili paste, and a hint of sugar for balance. This combination adds layers of umami, tanginess, and spiciness to the dish. Toss the cooked beef and vegetables in the sauce, ensuring they are evenly coated, and allow them to simmer briefly to meld the flavors together.