Szechuan Beef Recipes

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SZECHUAN BEEF



Szechuan Beef image

It is spicy! Serve with rice.

Provided by Anonymous

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 6

Number Of Ingredients 11

1 pound sirloin steak, cut into bite size strips
1 tablespoon soy sauce
2 teaspoons cornstarch
¼ teaspoon crushed red pepper
1 clove garlic, minced
2 tablespoons vegetable oil
3 cups fresh broccoli florets
2 small onions, cut into wedges
1 (8 ounce) can water chestnuts, drained
¼ cup chicken broth
½ cup peanuts

Steps:

  • Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.
  • Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more, and serve.

Nutrition Facts : Calories 306.2 calories, Carbohydrate 13.3 g, Cholesterol 44 mg, Fat 21.1 g, Fiber 3.6 g, Protein 17.9 g, SaturatedFat 5.4 g, Sodium 242.8 mg, Sugar 3.4 g

SZECHUAN BEEF STIR-FRY



Szechuan Beef Stir-Fry image

[DRAFT]

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 Servings

Number Of Ingredients 8

2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)
1 package (10 ounces) fresh vegetable stir-fry blend
3 tablespoons water
1 clove garlic, minced
1/2 cup prepared sesame-ginger stir-fry sauce
1/4 teaspoon crushed red pepper
2 cups hot cooked rice or brown rice, prepared without butter or salt
1/4 cup dry-roasted peanuts

Steps:

  • 1) Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain vegetables. Set aside. 2) Meanwhile cut beef steaks into 1/4-inch thick strips. 3) Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic. 4) Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts.

SZECHUAN BEEF



Szechuan Beef image

Not authentic at all, but good! I cannot recall where I found this recipe but it has been a favorite over the years. It has great flavor and is fast to put together...perfect for week night meals!

Provided by Michelle S.

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb round steak
2 tablespoons soy sauce
1/4 cup chili sauce (I use Heinz)
1 tablespoon dry sherry
1 teaspoon cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
3 tablespoons vegetable oil
3 garlic cloves, smashed
1 bunch green onion, cut into 1 inch pieces

Steps:

  • Cut beef into thin slices (I do this when slightly frozen for more ease).
  • Mix soy sauce, chili sauce, sherry, cornstarch, ginger, and pepper flakes in a small bowl. Set aside.
  • Heat 1 T. oil in a wok. Add garlic and onions, stir fry 1 minute.
  • Remove to a bowl with a slotted spoon. Add remaining oil to wok.
  • Add meat a 1/3 at a time, stir frying until it loses it's red color.
  • Place in bowl with onions.
  • Add chili mixture to wok, heat until bubbly hot. Stir in meat and onion mixtures, stirring until sauce coats meat and onions and is warmed through.
  • Serve over rice.

SZECHUAN BEEF WITH BROCCOLI RECIPE - (4.5/5)



Szechuan Beef with Broccoli Recipe - (4.5/5) image

Provided by taochavez

Number Of Ingredients 13

1 tablespoon peanut oil (or vegetable/canola oil)
1/2 teaspoon ground ginger
1 clove garlic, minced
1 cup broccoli florets, must be fresh to stir fry and not get soggy
4 ounces thin sliced stir fry beef
1 teaspoon chili paste
1 teaspoon soy sauce
1 teaspoon brown sugar
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon salt
1 teaspoon coarse ground black pepper
Pinch sesame seeds (option, for garnish)

Steps:

  • Make the Szechuan sauce by combining the chili paste, red pepper flakes, soy sauce, brown sugar, rice vinegar and sesame oil in a bowl (if you like a thick gooey sauce, add 1 teaspoon of corn starch to this mixture (mixed well with whisk!), it will thicken upon cooking). Set aside for later use. Wash fresh broccoli, break into pieces, and mince garlic clove. Slice thin stir fry beef into strips (I usually slice each piece in half) and sprinkle with salt and pepper. Set aside. Heat oil in a wok or large skillet over high heat. When the oil looks wavy but is not smoking (turn it down if it begins to smoke), toss in the chopped garlic and ground ginger. Stir and cook ("stir fry") for about one minute. Add the beef slices and stir fry until they are cooked through and no more pink juices are coming out (about 5 minutes). Remove the beef to a plate and add the broccoli florets. Stir fry the broccoli florets until they are slightly tender (about five minutes). The fat and juices from the beef will begin to brown on the bottom of the pan during this step. When the sauce is added next, it will deglaze the pan and bring up all of the flavor from the caramelized juices on the bottom of the pan. Return the beef strips to the pan with the broccoli florets and add the Szechuan sauce. Continue to stir and cook until most of the moisture has evaporated from the sauce (about 1-2 minutes). Serve over a bed of hot rice! (Garnish with sesame seeds and sliced green onions if desired).

SPICY SZECHUAN BEEF



Spicy Szechuan Beef image

This has been a favorite for years. Did not include marinating time in prep time. If you do not like too much spice, cut back on the cayenne pepper.

Provided by Vicki in CT

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb round steak, cut into thin slivers
7 tablespoons soy sauce, divided
2 tablespoons sugar, divided
1/2 teaspoon white pepper
3 tablespoons cornstarch
4 tablespoons oil, divided
3 tablespoons hoisin sauce
1 -2 teaspoon cayenne, to taste
2 cups celery, julienned
1 cup carrot, julienned
2 green onions, julienned
steamed white rice

Steps:

  • Combine 4 tablespoons of soy sauce, 1 tablespoon sugar, 2 tablespoons oil, white pepper, and cornstarch to form marinade. Add beef and let stand 30 minutes, or longer.
  • Combine 3 tablespoons soy sauce, 1 tablespoon sugar, hoisin sauce, and cayenne. Reserve.
  • Heat remaining oil in skillet over high heat. Add beef and stir fry for 3 minutes.
  • Meanwhile add vegetables to meat. Stir fry until just done, crisp tender.
  • Add prepared sauce. Cook until heated through, about 30 seconds.

Nutrition Facts : Calories 347.6, Fat 20.9, SaturatedFat 4.5, Cholesterol 41.8, Sodium 2049.6, Carbohydrate 24.4, Fiber 2.7, Sugar 12.8, Protein 16.3

SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS



Szechuan Beef with Green Beans and Red Bell Peppers image

Quick, tasty, weeknight-friendly dish for a busy family. Serve with jasmine rice and top with scallions and sesame seeds if desired.

Provided by Erica Royster

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons cornstarch
salt and ground black pepper to taste
2 pounds flank steak, cut into 1-inch cubes
3 tablespoons peanut oil
1 small red onion, chopped
3 cloves garlic, minced
2 teaspoons ground ginger
1 cup reduced-sodium soy sauce
¾ cup brown sugar
3 tablespoons hoisin sauce
2 ½ cups frozen green beans, thawed
1 red bell pepper, sliced
½ teaspoon red pepper flakes

Steps:

  • Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
  • Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
  • Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
  • Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.

Nutrition Facts : Calories 375.9 calories, Carbohydrate 43.4 g, Cholesterol 36.6 mg, Fat 12.7 g, Fiber 2.7 g, Protein 22.1 g, SaturatedFat 3.5 g, Sodium 1618.4 mg, Sugar 32.4 g

SZECHUAN BEEF



Szechuan Beef image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 12

1 pound flank steak, sliced very thinly
1 tablespoon soy sauce
1 teaspoon cooking wine
2 teaspoons cornstarch
4 tablespoons vegetable oil
1 teaspoon sliced fresh garlic
1 teaspoon sliced jalapeno pepper
Six 1-inch sections green onion
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/2 teaspoon sesame oil

Steps:

  • Mix the sliced beef with soy sauce, cooking wine, and cornstarch and set aside. Heat the wok and 4 tablespoons of vegetable oil. Stir-fry the garlic and jalapeno pepper until fragrant, about 1 minute. Add the beef and the sauce ingredients and stir-fry over high heat just until the beef is no longer pink on the outside, about 2 to 3 minutes. Add the green onions during the last 1 minute of cooking.

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Top Asked Questions

How do you make Szechuan Beef Spicy?
She brings the heat with this spicy Szechuan beef in three different ways: with chili oil, crushed red pepper, and Szechuan peppercorns. This dish is hot enough to make you sit up and take notice, but the heat isn't so powerful that it overwhelms the flavors from the meat and veggies.
What is Szechuan (Szechuan) style steak?
In this Sichuan (Szechuan) recipe, the beef is dry fried, making it chewy and crispy. If you like, you can replace one of the carrots with 1/2 cup of celery that has been strung and cut julienne-style. Feel free to make the dish hotter by adding more chili paste or sauce if desired.
What is Sichuan beef?
What is Sichuan Beef? Szechuan beef, much like beef and broccoli, is not actually from China. For example, there is a poached beef from Sichuan that is in a fiery chili-oil sauce, called 水煮牛肉, or literally “Water Cooked Beef” that looks like this picture.
What is the difference between Mongolian beef and Szechuan Beef?
Beef is the main focus in the Szechuan version; Hunan dishes, in general, tend to include more vegetables. Mongolian Beef is a milder dish, with little more than green onions to accentuate the savory brown sauce and tender strips of beef.

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