This Szechuan Beef Stir-Fry is a bold, flavorful weeknight dinner that delivers authentic restaurant-style taste with minimal effort. Tender slices of flank steak are marinated in a savory blend of soy sauce and cornstarch, then seared to perfection alongside aromatics like garlic, ginger, and red pepper pods. The dish is brightened with crisp baby corn, sweet bell peppers, and snap peas, creating a delightful contrast in texture and flavor. The spicy kick from the Szechuan peppercorns or red pepper flakes balances the umami richness of the dark roasted soy sauce. It&# 226;ÂÂs an ideal meal for busy evenings, offering a satisfying, protein-packed experience that pairs wonderfully with steamed rice or noodles. Simple ingredients come together quickly to create a dish that feels both comforting and exotic.
Szechuan Beef Stir-Fry
Description
This Szechuan Beef Stir-Fry is a bold, flavorful weeknight dinner that delivers authentic restaurant-style taste with minimal effort. Tender slices of flank steak are marinated in a savory blend of soy sauce and cornstarch, then seared to perfection alongside aromatics like garlic, ginger, and red pepper pods. The dish is brightened with crisp baby corn, sweet bell peppers, and snap peas, creating a delightful contrast in texture and flavor. The spicy kick from the Szechuan peppercorns or red pepper flakes balances the umami richness of the dark roasted soy sauce.Ingredients
Directions
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Cut beef steak lengthwise into two strips, then slice across the grain into 1/8-inch thick strips.
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In a bowl, combine soy sauce, 2 teaspoons sesame oil, sugar, and cornstarch; stir to dissolve sugar and cornstarch.
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Add beef strips to the soy sauce mixture and toss to coat evenly; let marinate for 5-10 minutes.
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Heat remaining 2 teaspoons sesame oil in a large skillet or wok over medium-high heat until shimmering.
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Add garlic, ginger, and crushed red pepper pods; stir-fry for 30 seconds until fragrant.
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Add bell pepper pieces and defrosted baby corn; stir-fry for 1.5 minutes until vegetables begin to soften.
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Add julienned pea pods; stir-fry for another 30 seconds until crisp-tender.
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Remove vegetables from the skillet and set aside on a plate.
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Increase heat to high; add beef strips in a single layer (cook in batches if necessary) and stir-fry for 2-3 minutes until browned and cooked through.
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Return vegetables and any accumulated juices to the skillet with the beef.
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Toss everything together over high heat for 30-60 seconds until heated through and sauce coats the ingredients.
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Remove from heat and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 338.9kcal
- % Daily Value *
- Total Fat 19.7g31%
- Saturated Fat 8.5g43%
- Cholesterol 93.1mg32%
- Sodium 505.7mg22%
- Total Carbohydrate 3.3g2%
- Dietary Fiber 0.6g3%
- Sugars 2.4g
- Protein 33.8g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, slice the beef against the grain to ensure tenderness.
If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the skillet during the final toss.
You can substitute the baby corn with broccoli florets, snap peas, or bok choy.
For extra heat, add a dash of chili garlic sauce or Sriracha to the marinade.
Serve hot over steamed jasmine rice or noodles to soak up the flavorful sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain texture.
