Description
A bold and spicy Szechuan beef stir-fry featuring tender slices of beef, colorful bell peppers, and a rich, glossy sauce infused with garlic, ginger, and Szechuan peppercorns.
Ingredients
Scale
- 2/3 cup low-sodium beef broth
- 1/2 cup low-sodium soy sauce
- 3 tablespoons oyster sauce or Hoisin sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 tablespoons brown sugar
- 2 tablespoons corn starch
- 1 1/2 tablespoons Szechuan peppercorns
- 2 tablespoons olive oil or vegetable oil
- 1 pound flank steak, thinly sliced
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 10 or more dried red chiles
Instructions
- In a bowl, whisk together beef broth, soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, cornstarch, and Szechuan peppercorns. Set aside.
- Heat a large wok or skillet over high heat. Add oil and stir-fry the dried red chiles for 30 seconds to infuse the oil.
- Add the sliced beef in batches and sear quickly until browned but not fully cooked. Remove and set aside.
- Add onions, garlic, ginger, and bell peppers to the wok. Stir-fry for 2–3 minutes until slightly tender.
- Return the beef to the pan, pour in the prepared sauce, and stir until thickened and glossy.
- Toss everything to coat evenly and cook for another 1–2 minutes.
- Serve hot over steamed rice or noodles, topped with sesame seeds or scallions.
Notes
- Slice beef thinly across the grain for tenderness.
- Toast Szechuan peppercorns before grinding for the best aroma.
- Adjust the number of dried chiles to control spice level.
- Great with jasmine rice or lo mein noodles.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 10g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg