This classic Szechwan dish features tender flank steak stir-fried with crunchy water chestnuts, bamboo shoots, and green bell peppers. The beef is marinated to ensure tenderness and then quickly cooked to retain its texture. Aromatics like ginger, garlic, and dried red chilies provide a fragrant, spicy kick, while a blend of sherry and vinegar adds depth and brightness. The sauce thickens perfectly to coat every bite, creating a satisfying balance of savory, spicy, and slightly sweet flavors. It is an excellent choice for weeknight dinners or entertaining, pairing wonderfully with steamed rice or noodles. Simple ingredients come together to create a restaurant-quality meal that is both quick to prepare and deeply flavorful.
Szechwan Spiced Beef Shred
Description
This classic Szechwan dish features tender flank steak stir-fried with crunchy water chestnuts, bamboo shoots, and green bell peppers. The beef is marinated to ensure tenderness and then quickly cooked to retain its texture. Aromatics like ginger, garlic, and dried red chilies provide a fragrant, spicy kick, while a blend of sherry and vinegar adds depth and brightness. The sauce thickens perfectly to coat every bite, creating a satisfying balance of savory, spicy, and slightly sweet flavors. It is an excellent choice for weeknight dinners or entertaining, pairing wonderfully with steamed rice or noodles. Simple ingredients come together to create a restaurant-quality meal that is both quick to prepare and deeply flavorful.Ingredients
Directions
-
Trim the flank steak and slice it thinly against the grain into matchstick-sized strips.
-
In a bowl, combine the beef strips with 1/4 teaspoon salt, 1/2 teaspoon sugar, and 1 tablespoon cornstarch. Toss to coat evenly and marinate for 2 to 4 hours.
-
In a small bowl, mix 2 tablespoons cornstarch with 1 tablespoon water to create a smooth slurry. Set aside.
-
Heat 4 teaspoons of oil in a wok or large skillet over high heat until shimmering (approximately 350&# 194;°F (177ðC)).
-
Add the marinated beef to the wok, stirring constantly to separate the pieces. Cook briskly until the beef just loses its redness, about 1-2 minutes.
-
Remove the beef from the wok and set aside in a bowl.
-
Add 2 teaspoons of oil to the wok. Add the minced ginger, garlic, scallions, and finely ground dried red chili peppers. Stir-fry for about 10 seconds until fragrant.
-
Stir in 1 tablespoon pale dry sherry and 1 tablespoon Chinese red wine vinegar. Cook until the mixture bubbles gently.
-
Add the chopped water chestnuts, shredded bamboo shoots, and sliced green bell pepper to the wok.
-
Return the cooked beef mixture to the wok and toss everything together.
-
Pour in 1/2 cup water or clear chicken broth. Bring the mixture to a boil.
-
Stir in the cornstarch slurry and continue stirring until the sauce thickens and coats the ingredients.
-
Drizzle with 1 teaspoon sesame oil, mix well, and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 443.9kcal
- % Daily Value *
- Total Fat 33.2g52%
- Saturated Fat 9.9g50%
- Cholesterol 93.1mg32%
- Sodium 82.1mg4%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.1g1%
- Sugars 0.0g
- Protein 33.1g67%
* 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 cannot find Chinese red wine vinegar, cider vinegar or rice vinegar are suitable substitutes.
MSG is optional but adds traditional umami flavor; you can omit it or use a pinch of chicken bouillon powder instead.
Adjust the amount of dried red chili peppers based on your preferred spice level. Remove seeds for less heat.
This dish is best served hot, immediately after cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or microwave.
Pair with steamed jasmine rice or chow mein noodles for a complete meal.
