This Szechwan Beef dish delivers a bold, savory punch with tender slices of beef coated in a rich, aromatic sauce. The combination of chili paste, garlic, and soy creates a complex flavor profile that is both spicy and umami-rich. Thinly sliced beef ensures quick cooking and a tender texture, while the addition of onions and green peppers adds a fresh, crisp contrast. Perfect for a weeknight dinner or a flavorful meal with friends, this dish comes together quickly in a hot wok. Serve over steamed rice to soak up the delicious sauce. It is a comforting yet exciting way to bring authentic Chinese-inspired flavors to your home table without the need for complex techniques or hard-to-find ingredients.
Szechwan Beef With Garlic
Description
This Szechwan Beef dish delivers a bold, savory punch with tender slices of beef coated in a rich, aromatic sauce. The combination of chili paste, garlic, and soy creates a complex flavor profile that is both spicy and umami-rich. Thinly sliced beef ensures quick cooking and a tender texture, while the addition of onions and green peppers adds a fresh, crisp contrast. Perfect for a weeknight dinner, this dish comes together quickly in a hot wok and is best served over steamed rice to soak up the delicious sauce.Ingredients
Directions
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Slice the beef thin across the grain into strips.
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In a bowl, mix the cornstarch, dry vermouth, soy sauce, and a pinch of salt to create the marinade.
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Add the beef slices to the marinade and toss to coat evenly. Let stand at room temperature for 20 minutes.
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In a small bowl, mix the chili paste, brown sugar, Worcestershire sauce, and remaining soy sauce to make the sauce. Set aside.
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Cut the ends off the dried hot red peppers, shake out the seeds, and chop the skins into small pieces.
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Heat a large non-stick skillet or wok over high heat.
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Add 2 tablespoons of oil and swirl to coat the pan.
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Add the chopped hot red pepper skins and stir until they turn black and fragrant.
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Remove the blackened pepper skins from the oil and discard.
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Add the marinated beef to the hot oil in a single layer.
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Stir fry the beef until it loses its red color, is browned, and has a satiny sheen.
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Remove the beef from the pan and transfer it to a large bowl.
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Add 1 tablespoon of oil to the skillet and add the sliced onions.
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Stir-fry the onions for 1 to 1 1/2 minutes until crisp-tender.
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Remove the onions from the pan and add them to the bowl with the beef.
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Add 1 tablespoon of oil to the skillet and stir-fry the green peppers until bright green, about 1 minute.
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Reduce the heat to medium.
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Return the beef and onion mixture to the skillet along with the sauce mixture.
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Cook, stirring constantly, until the sauce thickens and coats the beef, about 3 minutes.
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Transfer the stir-fry to a serving bowl.
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Sprinkle with chopped green onions, toasted sesame seeds, and beer nuts.
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Serve immediately over cooked rice.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 615.2kcal
- % Daily Value *
- Total Fat 36.3g56%
- Saturated Fat 15.2g76%
- Cholesterol 186.1mg63%
- Sodium 163.4mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 65.8g132%
* 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
Vegetable Variations: Cabbage can be stir-fried with the onions if desired. Add the cabbage chunks to the pan with the onions and cook until slightly softened before removing to the bowl.
Meat Selection: Round steak is a lean cut that benefits from slicing thin against the grain to ensure tenderness. Flank steak or sirloin can also be used for this recipe.
Spice Level: Adjust the amount of dried hot red peppers and chili paste to control the heat level of the dish. For a milder flavor, use fewer peppers or remove the seeds before chopping.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain texture.
Serving Suggestion: This dish is traditionally served with steamed white rice or jasmine rice to balance the spicy and savory flavors.
