Stir Fried Szechuan Beef Recipe
Stir Fried Szechuan Beef
Author: Cynthia Lee
Nutrition Information
- Serves: 4
- Calories: 306
- Fat: 21.1 g
- Carbohydrates: 13.3 g
- Sodium: 243 mg
- Fiber: 3.6 g
- Protein: 17.9 g
- Cholesterol: 44 mg
Recipe type: Main
Cuisine: American
Prep time:
Total time:
Chinese cuisine is famous all around the world. Most of the Chinese dishes use boiled ingredients and spices are not preferred but it does not mean that you cannot have a spicy Chinese recipe. There are some very famous spicy Chinese variations in this regard and Szechuan Beef is one of them.
Ingredients
- Beef (flank or sirloin steak is good) - 1 pound
- Carrots - 2 regular
- Minced ginger - 1 tablespoon
- Scallions (spring onions, green onions), white parts only - 2
- Sweet bean sauce (or substitute hoisin sauce) - 1 tablespoon
- Chili paste or chili sauce - 3 teaspoons
- Oil for stir-frying - 7½ tablespoons or as needed
- Salt - ¼ teaspoon
- Chinese rice wine or dry sherry - 1 tablespoon
- Sugar - ½ teaspoon
- Roasted Szechuan peppercorn - ½ teaspoon
Instructions
- Cut the beef into small pieces. The slices should ideally be less than ¼-inch thick and 2½ - 3 inches long.
- Cut the carrots according to the size given in the first step. Now mince the ginger and then shred the scallion.
- Take a small bowl and combine the bean sauce with chili paste.
- Put the wok on the burner and preheat it on medium high for about 30 seconds.
- Add one and a half table spoon of oil and allow it to heat.
- This oil will be used to stir fry the carrots; the process will take about 2 minutes.
- Stir fry the beef pieces.
- About 6 tablespoons of oil is used in this process, which takes about 10 minutes on medium high.
- Add the bean sauce and chili paste mixture to the pan, followed by minced ginger and shredded scallions.
- Keep on stir frying and then add the carrots after about a minute.
- Now add the described amount of sugar and roasted Szechuan peppercorn.
Instructions
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1
Goes well with:
Egg Fried Rice
Fried Szechuan beef is a classic once it is served with any type of rice. Egg fried rice, however, are considered to be the best side-order that go along with this dish.
 - 1 pound Carrots - 2 regular Minced ginger - 1 tablespoon Scallions (spring onions, green onions), white parts only - 2 Sweet bean sauce (or substitute hoisin sauce) - 1 tablespoon Chili paste or chili sauce - 3 teaspoons Oil for stir-frying - 7½ tablespoons or as needed Salt - ¼ teaspoon Chinese rice wine or dry sherry - 1 tablespoon Sugar - ½ teaspoon Roasted Szechuan peppercorn - ½ teaspoon Instructions Cut the beef into small pieces. The slices should ideally be less than ¼-inch thick and 2½ - 3 inches long. Cut the carrots according to the size given in the first step. Now mince the ginger and then shred the scallion. Take a small bowl and combine the bean sauce with chili paste. Put the wok on the burner and preheat it on medium high for about 30 seconds. Add one and a half table spoon of oil and allow it to heat. This oil will be used to stir fry the carrots; the process will take about 2 minutes. Stir fry the beef pieces. About 6 tablespoons of oil is used in this process, which takes about 10 minutes on medium high. Add the bean sauce and chili paste mixture to the pan, followed by minced ginger and shredded scallions. Keep on stir frying and then add the carrots after about a minute. Now add the described amount of sugar and roasted Szechuan peppercorn. 3.2.1284
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