Szechuan Beef Recipe – Chili Recipes

When searching for “Szechuan beef” recipes, two variations appear: a savory saucy stir-fry popular in many Chinese-American restaurants, and another spicy version that hails from the eponymous region of China. The next version uses fresh chilies, Szechuan pepper and dry heat to create a crisp result. Our version below, reworked and updated following reader feedback, is a blend of the two that marries the more intense heat of fiery chilies and the mild sweetness and salty sassiness of numbing Szechuan peppercorns.

Szechuan cuisine often uses an incredibly strong heat under a wide wok and a vigorous tossing motion to cook food quickly and efficiently, a traditional technique used in dishes such as fish-flavored eggplant. Our recipe adapts this technique for home cooking by first searing the meat in a well-oiled pan, then toasting our spices in the oil to release their aroma before adding the vegetables. For the most tender beef, we recommend freezing your steak for 30 minutes to 1 hour before slicing: a slightly frozen steak will be much easier to slice very thinly. The thinner your slices, the more tender the meat will be. As always, slice against the grain of your steak to avoid unwanted skin!

To really bring the heat, we’re using four spicy agents: Szechuan pepper powder, both ground and whole; A pour of cayenne pepper oil; A large tablespoon of fresh chili paste, such as sambal olek; and 6 to 12 dried red chilies, which you can adjust to your liking. If you’re a chilihead, feel free to crack open those dried chilies or use some fresh Thai chilies to really leave a fiery smack in the dish. To moderate the heat, we’re adding a touch of sugar, some sweet red bell peppers and carrots, and a tablespoon of hoisin sauce. Hoisin leans toward sweet as far as savory condiments go—if you want it less sweet, swap it out for an equal amount of oyster sauce, which is deeper in umami flavor and a little more salty.

This is a flexible recipe: if you like it saucy, add a little more broth or water as needed at the end of cooking to create the perfect consistency. If you want your stir-fry to be a little more crispy, save some of the broth and add a little more oil to your beef and vegetables to create a more crispy-fried finish. Either way, sprinkle on some sesame seeds and a small handful of green onions and dinner is served! You can eat it by itself, or serve it with rice or steamed vegetables. Store leftovers in an airtight container in the fridge for up to 4 days – it’s delicious chilled or reheated.

Editor’s Note: This introduction to this recipe was updated on August 6, 2020 to include more information about the dish. The recipe has been revamped following feedback from our readers.

   

YIELDS:	PREP TIME:	TOTAL TIME:	CAL/SERV
4 serving(s)	25 mins	1 hr 15 mins	536

Ingredients

FOR THE MARINADE

1 lb. sirloin steak, sliced very thinly against the grain

2 tbsp. Chinese black vinegar

1/4 c. low-sodium soy sauce

1 tbsp. toasted sesame oil

1 tsp. granulated sugar

2 cloves garlic, grated

2 tsp. freshly grated ginger

1/4 tsp. freshly ground black pepper

1/2 tsp. ground Szechuan peppercorn

FOR THE STIR-FRY

3 tbsp. corn starch

3 tbsp. peanut oil, divided

1 tbsp. fermented chili bean paste (doubanjiang)

6 to 12 dried red chilis

1 tbsp. whole Szechuan peppercorns

2 cloves garlic, minced

3 green onions, thinly sliced, plus more for serving

2 tbsp. red chili oil

2 red bell peppers, thinly sliced

2 small carrots, thinly sliced

1/2 c. low-sodium broth or water

1 tbsp. hoisin sauce

1 tbsp. sambal oelek

1 tsp. toasted sesame oil

1 tsp. Chinese black vinegar

Sesame seeds, for garnish

Nutrition Information

Per Serving (Serves 4)

 Calories536,Fat39 g,Saturated fat10 g,Trans fat0 g,Cholesterol89 mg,Sodium908 mg,Carbohydrates17 g,Fiber4 g,Sugar7 g,Protein26 g,Vitamin D0 mcg,Calcium74 mg,Iron3 mg,Potassium726 mg

 

Directions

Step 1

In a medium bowl, whisk together marinade ingredients except for steak until fully combined. Reserve half the marinade and set aside. Add steak to medium bowl and toss in the remaining marinade until evenly coated. Let marinate for 30 minutes, then drain and pat dry with a paper towel.

Step 2

In a large bowl, toss together cornstarch and marinated beef, shaking off any excess cornstarch before frying. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add steak in a single layer, working in 3 separate batches if needed, and cook until seared, 1 to 2 minutes per side. Remove steak and set aside.

Step 3

Return skillet to medium heat. Heat remaining 1 tablespoon oil, then add bean paste, dried chilis, peppercorns, garlic, green onion, and a pinch salt. Stir and cook until fragrant, 1 to 2 minutes. Add in chili oil and vegetables and cook, stirring occasionally, until slightly softened, about 4 minutes. Add in broth and let cook, stirring occasionally, until tender, 3 to 4 minutes more.

Step 4

Add hoisin, sambal oelek, and reserved marinade. Stir to evenly distribute, and bring to a simmer. Add back cooked steak and toss until evenly coated. Let cook, stirring, until sauce thickens and clings to the steak. Remove from heat and stir in sesame oil and vinegar.

Step 5

Garnish with sesame seeds and more green onions before serving.