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Szechuan Pepper Beef

Szechuan Pepper Beef recipe image
This Middle-Eastern main features Szechuan peppercorns, Vegetable oil, Rump or fillet steak; thin. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 416.4
Dietary: Gluten-free
Description
This Middle-Eastern main features Szechuan peppercorns, Vegetable oil, Rump or fillet steak; thin. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 tablespoon Szechuan peppercorns
  • 3 tablespoon Vegetable oil
  • 1 pound Rump or fillet steak; thin
Directions
  1. 1
    strips across grain 1 lg Sweet pepper; strips 2 Red chiles; finely chopped 1 1" fresh ginger;matchsticks 2 Cloves garlic; crushed 2 ts Cornstarch 1/4 c Water 3 tb Shoyu 2 ts Brown sugar 1.
  2. 2
    Prepare the sauce.
  3. 3
    Mix cornstarch to thin paste with water, then stir in shoyu and sugar.
  4. 4
    Set aside.
  5. 5
    Heat wok until hot.
  6. 6
    Add peppercorns and dry-fry over gentle heat for 1-2 mins.
  7. 7
    Remove and crush in mortar and pestle.
  8. 8
    Set aside.
  9. 9
    Add half of oil to wok and heat over moderate heat until hot.
  10. 10
    Add beef and peppercorns, increase heat to high and stir-fty for 3-4 mins until beef is browned.
  11. 11
    Remove wok from heat and tip beef and juices into bowl.
  12. 12
    Set aside.
  13. 13
    Return wok to moderate heat.
  14. 14
    Add remaining oil and heat until hot.
  15. 15
    Add pepper, chiles, ginger and garlic and
  16. 16
    stir -
  17. 17
    fry for 2-3 mins until softened, taking care not to
  18. 18
    let ingredients brown.
  19. 19
    Return beef and its juices to wok and stir to mix with vegetables.
  20. 20
    Stir sauce to mix, then pour over been and vegetables.
  21. 21
    Increase heat tio high and toss until beef is hot and all ingredients ar combined.
  22. 22
    Serve immediatly.
  23. 23
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ My notes: Delicious!
  24. 24
    G made this, replacing szechuan peppercorns with mixed peppercorns.
  25. 25
    Try adding more vegetables (and increase sauce) to make meat go further.
  26. 26
    Serve over rice.
  27. 27
    Contributor: Wok & Stir Fry - Jeni Wright

Nutrition Facts

Servings 3

Amount Per Serving
Calories 416.4kcal
% Daily Value *
Total Fat 29.5g46%
Saturated Fat 9.3g47%
Cholesterol 93.1mg32%
Sodium 82.5mg4%
Total Carbohydrate 2.4g1%
Dietary Fiber 0.9g4%
Sugars 0.1g
Protein 33.4g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, fillet, frying, main, middle-eastern, oil, pepper, peppercorns, quick, rump, steak, stir frying, szechuan, thin, title, vegetable, vegetables
Read it online: https://www.chefs-mate.com/recipe/szechuan-pepper-beef/