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Szechwan Beef With Garlic

Szechwan Beef With Garlic recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 615.2
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
  • 2 pound Round steak, sliced thin across the grain
  • 3 tablespoon Cornstarch
  • 2 tablespoon Chili paste with garlic
  • 16 pieces Dried hot red peppers
  • 2 tablespoon Brown sugar
  • 2 teaspoon Worcestershire sauce
  • 4 tablespoon Dry vermouth
  • 4 teaspoon Toasted sesame seeds
  • 4 tablespoon Soy sauce
  • 8 tablespoon Peanut or vegetable oil
  • 2 medium Onions, thinly sliced
  • 2 medium Green peppers, sliced
  • 6 green onions Chopped
  • 1 cup Beer nuts (or peanuts)
  • 6 cups Cooked rice, for serving
  • 1 head Cabbage, cut into 1-inch chunks (optional)
  • 1/2 cup Water (optional, for sauce)
Directions
  1. 1
    Slice the beef thin across the grain into strips.
  2. 2
    In a bowl, mix the cornstarch, dry vermouth, soy sauce, and a pinch of salt to create the marinade.
  3. 3
    Add the beef slices to the marinade and toss to coat evenly. Let stand at room temperature for 20 minutes.
  4. 4
    In a small bowl, mix the chili paste, brown sugar, Worcestershire sauce, and remaining soy sauce to make the sauce. Set aside.
  5. 5
    Cut the ends off the dried hot red peppers, shake out the seeds, and chop the skins into small pieces.
  6. 6
    Heat a large non-stick skillet or wok over high heat.
  7. 7
    Add 2 tablespoons of oil and swirl to coat the pan.
  8. 8
    Add the chopped hot red pepper skins and stir until they turn black and fragrant.
  9. 9
    Remove the blackened pepper skins from the oil and discard.
  10. 10
    Add the marinated beef to the hot oil in a single layer.
  11. 11
    Stir fry the beef until it loses its red color, is browned, and has a satiny sheen.
  12. 12
    Remove the beef from the pan and transfer it to a large bowl.
  13. 13
    Add 1 tablespoon of oil to the skillet and add the sliced onions.
  14. 14
    Stir-fry the onions for 1 to 1 1/2 minutes until crisp-tender.
  15. 15
    Remove the onions from the pan and add them to the bowl with the beef.
  16. 16
    Add 1 tablespoon of oil to the skillet and stir-fry the green peppers until bright green, about 1 minute.
  17. 17
    Reduce the heat to medium.
  18. 18
    Return the beef and onion mixture to the skillet along with the sauce mixture.
  19. 19
    Cook, stirring constantly, until the sauce thickens and coats the beef, about 3 minutes.
  20. 20
    Transfer the stir-fry to a serving bowl.
  21. 21
    Sprinkle with chopped green onions, toasted sesame seeds, and beer nuts.
  22. 22
    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.

Keywords: szechwan, beef, stir fry, garlic, chili, spicy, asian, chinese, dinner, quick meal, wok, soy sauce, vegetables, onion, green pepper, marinade, easy recipe, comfort food
Read it online: https://www.chefs-mate.com/recipe/szechwan-beef-with-garlic/