Szechuan Pepper Beef Stir-Fry
Experience a bold and flavorful dish with our Szechuan Pepper Beef Stir-Fry! This vibrant and spicy meal combines tender strips of flank steak with a medley of crunchy roasted peanuts, sweet bell peppers, and aromatic vegetables. Infused with the heat of dried chili peppers and a savory sauce, this dish captures the essence of Chinese cuisine. For a delightful twist, feel free to incorporate chicken and shrimp for a protein-packed feast. Serve it alongside fluffy steamed rice to soak up the luscious sauce. A perfect option for a satisfying weeknight dinner or entertaining guests!
4
Servings
300
Calories
20
Ingredients
Ingredients
Flank steak
1.5 lbs (Partially frozen and sliced diagonally.)
Salt
0.5 tsp
Egg white
1
Cornstarch
1 tbsp
Peanut oil
4 tbsp, divided
Dry roasted peanuts
0.5 cup
Whole dried red chili peppers
10
Red bell pepper
1 (Cut into pieces.)
Green onions
2 (Cut into 1/2 inch pieces.)
Garlic
4 cloves (Minced.)
Grated ginger
0.5 tbsp
Diced water chestnuts
0.5 cup
Chili paste with garlic
1 tsp
Soy sauce
2 tbsp
Rice wine or dry sherry
1 tbsp
Rice vinegar
1 tsp
Sugar
1 tsp
Chicken broth
0.25 cup
Cornstarch
1 tsp
Dark sesame oil
2 tsp
Instructions
1
1. Begin by partially freezing the flank steak until firm, then slice it diagonally against the grain into thin strips. This will help ensure a tender final dish.
2
2. In a mixing bowl, combine the sliced beef with salt, egg white, and cornstarch. Toss well to ensure the beef is evenly coated, and set aside to marinate for about 15 minutes.
3
3. For the sauce, in a separate small bowl, whisk together the chili paste with garlic, soy sauce, rice wine (or dry sherry), rice vinegar, sugar, chicken broth, and cornstarch. Mix thoroughly and set aside.
4
4. Heat two tablespoons of peanut oil in a large wok or skillet over medium-high heat. Once hot, add the marinated beef and stir-fry until just browned, about 2-3 minutes. Remove the beef from the wok and set aside.
5
5. In the same wok, add another two tablespoons of peanut oil. Toss in the dry roasted peanuts and the whole dried red chili peppers, stir-frying for 1-2 minutes until the peppers darken slightly. Remove this mixture and combine it with the beef.
6
6. If the wok appears dry, add a little more oil. Add the bell pepper pieces and stir-fry for about one minute until they begin to soften, then reduce the heat.
7
7. Stir in the green onions, minced garlic, and grated ginger, cooking for about 30 seconds, stirring often. Be careful not to let the garlic burn.
8
8. Return the beef and the peanut-pepper mixture back into the wok. Mix everything well to combine.
9
9. Add the diced water chestnuts (or jicama), pour in the prepared sauce and stir continuously until everything is heated through and coated in the sauce.
10
10. Serve hot over steaming bowls of rice, garnished with additional green onions or peanuts if desired.
Nutrition Information
17.5g
Fat
12.5g
Carbs
25g
Protein
1.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Szechuan Pepper Beef Stir-Fry?
It is a bold and flavorful Chinese dish that combines tender strips of flank steak with crunchy roasted peanuts, sweet bell peppers, and aromatic vegetables in a spicy sauce.
What type of beef is recommended for this recipe?
Flank steak is the recommended cut for this stir-fry because it becomes very tender when sliced against the grain.
How should I slice the beef for the best results?
You should slice the flank steak diagonally against the grain into thin strips to ensure maximum tenderness.
Why does the recipe suggest partially freezing the beef?
Partially freezing the beef until firm makes it much easier to slice into the thin, uniform strips required for a quick stir-fry.
What ingredients are used to marinate the beef?
The beef is marinated in a mixture of salt, one egg white, and one tablespoon of cornstarch.
How long should the beef marinate?
The beef should be set aside to marinate for approximately 15 minutes.
Can I use proteins other than beef?
Yes, for a protein-packed feast, you can incorporate chicken or shrimp into the dish.
What are the primary components of the stir-fry sauce?
The sauce consists of chili paste with garlic, soy sauce, rice wine (or dry sherry), rice vinegar, sugar, chicken broth, and cornstarch.
What type of oil is used for cooking?
Peanut oil is used for its high smoke point and flavor, with dark sesame oil added for extra aroma.
How are the dried red chili peppers prepared?
Whole dried red chili peppers are stir-fried with peanuts for 1-2 minutes until they darken slightly.
What provides the heat in this dish?
The heat comes from a combination of whole dried red chili peppers and chili paste with garlic.
How many whole dried red chili peppers does the recipe call for?
The recipe calls for 10 whole dried red chili peppers.
What vegetables are included in the stir-fry?
The recipe includes red bell peppers, green onions, garlic, grated ginger, and diced water chestnuts.
What can I use as a substitute for water chestnuts?
Jicama is a great substitute if water chestnuts are unavailable.
How long should I cook the garlic and ginger?
Garlic and ginger should be cooked for about 30 seconds while stirring often to prevent them from burning.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
What is the protein content of this meal?
There are 25 grams of protein per serving.
How much fat is in one serving?
Each serving contains 17.5 grams of fat.
How many carbohydrates are in the Szechuan Pepper Beef?
There are 12.5 grams of carbohydrates per serving.
Does this recipe contain fiber?
Yes, it contains 1.25 grams of fiber per serving.
What is the best way to serve this stir-fry?
It is best served hot over steaming bowls of fluffy white rice to soak up the luscious sauce.
Is this dish considered spicy?
Yes, it is tagged as a spicy dish due to the dried chili peppers and chili garlic paste.
What should I do with the beef after the initial stir-fry?
Once the beef is just browned (after 2-3 minutes), remove it from the wok and set it aside while you cook the other ingredients.
How many cloves of garlic are needed?
The recipe requires 4 cloves of minced garlic.
What are the common tags for this recipe?
Common tags include beef, stir-fry, Chinese cuisine, Szechuan, peanut, spicy, and quick meal.
When do you add the sauce to the wok?
The sauce is added in the final step after all the ingredients have been returned to the wok and combined.
Does the recipe contain sugar?
Yes, the sauce recipe includes 1 teaspoon of sugar.
What is the total number of ingredients?
There are 20 individual ingredients listed for this recipe.
Can I add garnishes to the final dish?
Yes, you can garnish with additional green onions or peanuts if desired before serving.