Szechuan Beef is a bold and spicy dish known for its numbing heat and deep, complex flavours. This dish features tender strips of beef stir-fried with a variety of vibrant vegetables and a distinctive sauce made from Szechuan peppercorns, garlic, ginger, and chilies.
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Category
Dinner
Servings
4
Prep time
25 minutes
Cook time
20 minutes
Szechuan Beef is a bold and spicy dish known for its numbing heat and deep, complex flavours. This dish features tender strips of beef stir-fried with a variety of vibrant vegetables and a distinctive sauce made from Szechuan peppercorns, garlic, ginger, and chilies.
Ingredients
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500g steak, cut into strips (approximately 1 lb)
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2 tbsp light soy sauce
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2 tbsp Shaoxing cooking wine
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2 tbsp cornflour (cornstarch)
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2 red capsicums, sliced thin (red bell peppers)
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thumb-sized piece of ginger, peeled and julienned
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4 cloves of garlic, crushed and finely diced
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2 large spring onions, sliced thinly, whites and green parts kept separate
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2 tbsp Szechuan peppercorns
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2 tbsp chilli crisp
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2 tbsp fermented bean paste
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1 tbsp light soy sauce
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1 tbsp black vinegar
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1 tbsp sugar
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3 tbsp peanut oil
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rice to serve
Directions
Place the sliced beef in a bowl with 2 tablespoons of light soy sauce, 2 tablespoons of Shaoxing cooking wine, and 2 tablespoons of cornflour. Mix well and marinate.
- Prepare all your vegetables so they are ready to cook.
- Toast the Szechuan peppercorns in a dry pan for 1-2 minutes, or until they become fragrant. Transfer them to a mortar and pestle and pound them slightly, just to break them up a bit.
- Make the sauce by combining chilli crisp, fermented bean paste, 1 tablespoon of light soy sauce, black vinegar, and 1 tablespoon of sugar in a bowl. Stir well.
- Place a wok over high heat and add the peanut oil. Once the oil is hot, add the marinated beef and stir-fry for 3-4 minutes, or until the beef is browned. Remove the beef from the wok and set aside.
- Place the walk back on the heat and add the red capsicums and stir-fry for 1-2 minutes. Then, add the ginger, garlic, and the white part of the spring onions. Stir-fry for a couple of minutes.
- Add the toasted Szechuan peppercorns and the beef back into the wok. Stir-fry for 1-2 minutes before adding the sauce. Toss well to combine.
- Serve the Szechuan beef garnished with the green part of the spring onions, alongside rice.
