This Szechuan beef is a spicy stir fry made with tender pieces of beef and colorful vegetables, all tossed in a sweet and savory sauce. A classic Chinese style dish that is even better than what you'd get at a restaurant!
Servings 4 servings
For the stir fry
- 1/4 cup vegetable oil or any neutral flavored oil
- 1 pound flank steak thinly sliced
- 1/4 cup corn starch
- 1/2 cup yellow onion cut into 1/2 inch pieces
- 1 red bell pepper cut into 1 inch pieces
- 1 green bell pepper cut into 1 inch pieces
- 25 small dried red chilies or more if desired
- 1 tablespoon sichuan peppercorns optional
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- salt and pepper to taste
For the sauce
- 3 tablespoons low sodium soy sauce
- 1 1/2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 1/2 tablespoons brown sugar
- 1 tablespoon corn starch
- 1/3 cup beef broth
Place the steak in a bowl with the corn starch and salt and pepper to taste. Toss to combine. Heat the vegetable oil in a large pan over high heat.
Place the steak in a single layer in the pan. Cook for 2-3 minutes per side until golden brown. You may have to do this step in batches.
Remove the steak from the pan. Place on a plate and cover to keep warm.
Add the onion and red and green bell peppers to the pan. Stir in the chilies and sichuan peppercorns. Cook for 3-4 minutes or until vegetables are softened.
Add the garlic and ginger to the pan; cook for an additional 30 seconds. Return the beef to the pan with the vegetables.
While the steak and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl until smooth.
Add the sauce to the beef mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.
Calories: 295kcal | Carbohydrates: 12g | Protein: 35g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 173mg | Sodium: 788mg | Fiber: 3g | Sugar: 5g