Szechuan beef

Description

Szechuan beef, a culinary delight hailing from China's vibrant Sichuan province, is a tantalising stir-fry dish. Thin slices of succulent beef dance in a symphony of flavours—spicy, sweet, and savoury—melding with vibrant vegetables in a fragrant Szechuan sauce. This dish showcases the province's signature bold and zesty taste, making it a favourite for those seeking a spicy culinary adventure.

Ingredients

500g flank steak (skirt steak) thinly sliced

2 tablespoons soy sauce

1 tablespoon rice wine or dry sherry

2 teaspoons cornstarch

1 teaspoon sesame oil

3 tablespoons olive oil

2 tablespoons minced garlic

1 tablespoon minced ginger

1-2 tablespoons Szechuan peppercorns (adjust to taste)

2 tablespoons chili bean paste (doubanjiang)

1 tablespoon hoisin sauce

1 tablespoon soy sauce

1 tablespoon sugar

1/2 cup sliced green onions

1/2 cup sliced red bell pepper

Cooked white rice, for serving

Instructions

In a bowl, combine the sliced beef with soy sauce, rice wine, cornstarch, and sesame oil. Let it marinate for at least 15-30 minutes.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Stir-fry the marinated beef until browned and cooked through. Remove the beef from the wok and set aside.
In the same wok, add the remaining tablespoon of oil. Stir in minced garlic, ginger, and Szechuan peppercorns. Cook for a minute until fragrant.
Add chilli bean paste and stir-fry for another minute. Then, add hoisin sauce, soy sauce, and sugar. Mix well.
Return the cooked beef to the wok, tossing to coat it evenly in the sauce. Add sliced green onions and red bell pepper, stir-frying briefly until vegetables are just tender.
Serve the Szechuan beef over cooked white rice. Garnish with additional green onions if desired.
Enjoy your homemade Szechuan Beef with its bold flavors and spicy kick! Adjust the spice level according to your preference.