| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 23g | 5g | 16g |
| sugars | fibre | protein | salt |
| 7g | 2g | 27g | 1.6g |
I must admit, the Szechuan Beef with Sichuan Pepper recipe elicits a deep joy in me every time I prepare it. Few dishes combine heat, tanginess, and heaps of mouthwatering flavor quite like this one. I find it’s an excellent change of pace from the mountainous myriad of game meats and trout meals I’m so accustomed to. With its vibrant color scheme and layered flavors, it truly is a sight and taste to behold. Wait ’till you see it on the table! In fact, here, take a peep.
Health Benefits of Szechuan Beef with Sichuan Pepper
My health conscious companion, Gordon, swears by the nutritional perks of this dish. What’s not to love about lean beef, teeming with protein and essential nutrients? It’s carbohydrate conscious, without sacrificing any of the flavor. The addition of ginger and garlic not only provide a flavorful punch, but they also have significant health benefits, such as supporting digestion and enhancing the immune system. Then there’s the host of colorful vegetables—bell pepper, carrot, and green onions—all packed with vitamins and beneficial fiber. It’s clear that this dish is as much a treat for your body as it is your palate.
Links to Similar Dishes
Being fond of the symphony of flavors in the Szechuan Beef with Sichuan Pepper, I couldn’t help but be reminded of other Asian-inspired concoctions. Meals like Kung Pao Chicken and Double-Cooked Pork Belly possess a similar composition in taste, with that quintessential mix of heat, sweetness, and tanginess. If you’re looking to add a complementary side to heighten your dining experience, I’d recommend a light, crunchy Asian salad, or perhaps some steamed dumplings from Allrecipes.
I hope you come to love this Szechuan Beef with Sichuan Pepper recipe as much as I do. Whether you’re preparing for a weeknight dinner at home with your loved one (Gordon sends his regards), entertaining guests, or simply cooking for the sheer joy of it, this recipe will not disappoint. Its combination of ingredients, each with their unique health benefits, results in not just a pleasing dish, but also one that leaves you feeling nourished — from the Rocky Mountains of Colorado to the spicy kitchens of Sichuan province.
What You’ll Need
- 1.5 pounds of beef flank steak, thinly sliced
- 1/4 cup of cornstarch
- 1/2 cup of vegetable oil
- 4 cloves of garlic, minced
- 2 tablespoons of ginger, minced
- 6 dried red chillies
- 1 tablespoon of Szechuan peppercorns, crushed
- 1/4 cup of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of hoisin sauce
- 1 tablespoon of sesame oil
- 1/4 cup of granulated sugar
- 1 bell pepper, sliced
- 1 carrot, sliced
- 2 green onions, sliced
- 1/2 cup of water
- White rice, for serving
Method
Step One
Begin by tossing the thinly sliced beef flank steak in the cornstarch until it’s completely coated. Ensure each piece is fully covered for the best results.
Step Two
In a large pan or wok, heat up the vegetable oil over medium-high heat. Once the oil is hot, add the coated beef and fry it until it’s crispy and browned. This should take about 2-3 minutes each side. Then remove the beef from the pan and set it aside.
Step Three
Using the same pan, add in the minced garlic, minced ginger, dried red chillies, and crushed Szechuan peppercorns. Stir-fry these ingredients for a couple of minutes until they’re fragrant. Be careful not to burn them.
Step Four
Next, add in the soy sauce, rice vinegar, hoisin sauce, sesame oil, and granulated sugar to the pan. Stir well until all ingredients are combined and then simmer the mixture for about 2 minutes.
Step Five
Add the sliced bell pepper, sliced carrot, and sliced green onions to the pan. Stir-fry the vegetables until they’re just tender, which should take about 3-4 minutes.
Step Six
Return the fried beef to the pan and stir to coat it in the sauce and mix with the vegetables. If the sauce is too thick, you can add up to a 1/2 cup of water to thin it out. Let everything simmer for another few minutes so flavors can meld together.
Step Seven
Serve the Szechuan beef over white rice. Enjoy!
