Szechuan Beef Recipe-Restaurant Quality

Szechuan Beef Recipe-Restaurant Quality

Our Easy Szechuan Beef will take care of your Chinese food takeout cravings! A little-advanced prep, this recipe can be on your dinner table in 30 minutes.

Course Main Course

Cuisine Chinese

Keyword Quic and Easy Dinner, Stir Fried, Szechuan Beef

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 316kcal

Author Kathleen

Ingredients

Sauce

3 tablespoons soy sauce
3 tablespoons hoisin sauce
1 tablespoon garlic and red chili paste
1/2 teaspoon dried mustard mixed with 1 tablespoon water
1 teaspoon rice wine vinegar
1/2 teaspoon chili oil
2 teaspoon brown sugar packed
1 teaspoon garlic minced
1/2 teaspoon fresh ginger grate
1/4 teaspoon dried red pepper

Beef Marinade

2 teaspoons cornstarch
1 teaspoon rice wine
2 teaspoons soy sauce

Stir Fry Ingredients

2-4 tablespoons vegetable oil divided
1 pound flank steak very thinly sliced **see recipe notes
2 teaspoon sesame oil
4 ribs celery cut into matchsticks
2 carrots cut into matchsticks
2 green onions sliced on the diagonal into 1/2 inch pieces
2 cloves garlic roughly chopped

Serve Over:

cooked rice

Instructions

In a small bowl mix together all the sauce ingredients and set aside.
In a large bowl whisk together the beef marinade ingredients until smooth. Add sliced beef and toss to evenly coat. Marinade for 30 minutes.
Heat up a wok or large skillet on high heat with 1 tablespoon of oil. When oil is hot, add the beef (1 pound), and turn a few times, cooking until the edges of the meat is brown. Remove cooked meat with a slotted spoon to a plate; set aside. Drain used oil out of pan.
Add 1 tablespoon of vegetable oil and all sesame oil to wok or pan and heat up. When the oil is hot add the celery and cook for 30 seconds, turning often. Add the carrots and stir-fry 30 seconds. Return the cooked meat to the pan with the green onions, garlic, and sauce. Bring to a quick boil. Cook for one minute and serve over rice.

Notes

Freeze the steak slightly before slicing.
Just 15–20 minutes in the freezer firms the meat enough to slice it paper-thin, which gives you that restaurant-style texture you love.
Work in batches so the beef actually sears.
If the pan is overcrowded, the meat steams instead of browning — and you’ll lose those irresistible crispy edges that make Szechuan Beef special.
Prep everything before you start cooking. Szechuan stir-fry moves fast. Having the sauce mixed and the vegetables ready means everything stays crisp, tender, and perfectly cooked.
Add the garlic at the end to keep it fragrant. Garlic burns quickly in a hot wok. Adding it with the green onions helps it stay sweet, aromatic, and flavorful.
Use a wok if you have one. Its wide surface area and high walls make it ideal for high-heat cooking. If you’re using a skillet, make sure it’s very hot and cook the beef in smaller batches.
Don’t skimp on the heat — adjust it. Szechuan dishes are meant to have personality. If you want it milder, reduce the chili paste a little at a time; if you want it bolder, add a pinch more dried red pepper.

Nutrition