Why order out when you can savor the spicy, sweet, and savory explosion of homemade Szechuan Beef? This stir-fry will be your new repeat recipe!
What is Szechuan Beef?
It is a Chinese dish that has bold flavors from the liberal use of chili peppers, garlic, and pepper! It may include the use of the actual Szechuan peppercorn, which is milder when compared to the spiciness of black, white, or chili peppers. A Szechuan peppercorn creates a tingly numbness in the mouth, which aids when combined with hot spices!
You might be thinking, “How is Szechuan different from other Chinese dishes?” Well, let’s compare it to some of our favorite take-out dishes.
- Hunan vs. Szechuan Beef: Szechuan beef is sweeter and has a tingly sensation while Hunan is not as sweet and is more heat and spice. Hunan’s flavor is considered plainer and contains more vegetables.
- Mongolian vs. Szechuan Beef: Mongolian beef is mild and isn’t spicy at all. It has soy sauce and brown sugar, like Szechuan beef does, but uses hoisin sauce instead of oyster sauce.
But don’t let all this talk of spiciness scare you! The level of spice really depends on the number of spicy ingredients that you put in. You can cut the amount of chili oil/chili sauce or red pepper flakes.
I love Chinese take-out, but sometimes I just don’t want to leave my house! I love that I can make my favorite dishes that taste just as good, if not better! I love to pair this dish with my Better-than-Takeout Chow Mein and my Better-than-Takeout Fried Rice.
Table of Contents
Reasons to Love This Szechuan Style Beef
- Beef Szechuan is typically quick to prepare, making it an ideal choice for a flavorful, satisfying meal on busy days.
- The potent mix of spices and ingredients like garlic and ginger fills the kitchen with enticing aromas that promise a delicious meal.
- The dish often features a delightful contrast between the crispy fried beef and the soft, saucy vegetables.
Recipe Ingredients
- Low-Sodium Soy Sauce: This fundamental ingredient provides umami, a deep savory taste.
- Oyster Sauce: Adds slight sweetness and depth due to its rich, thick texture.
- Chili Sauce (Sambal Oelek): Introduces a vibrant kick of heat and complexity, essential for the signature spiciness of Szechuan dishes.
See the recipe card for full information on ingredients and quantities.
Variations
- Tamari Instead of Soy Sauce: Use tamari for a gluten-free alternative to soy sauce. It offers a similar umami flavor with a slightly richer taste, suitable for those avoiding gluten.
- Hoisin Sauce for Oyster Sauce: Replace oyster sauce with hoisin sauce to keep the sweet and salty profile intact. Hoisin is thicker and sweeter.
How to Make Szechuan Beef
Step 1: Add sliced flank steak to a large Ziploc bag. Add marinade ingredients over the top. Zip and gently massage to mix and evenly coat the meat. Allow to rest at room temperature while preparing ingredients (or if making ahead, refrigerate for up to 8 hours).
Step 2: In a large skillet set over medium-high heat, add the vegetable oil. Once hot, add the flank steak (you will need to fry it in 2-3 batches). Quickly brown on both sides, then transfer to a plate and set aside (it does not need to be fully cooked).
Step 3: Reduce heat to medium, add the bell pepper, onion, and garlic, and sauté for 2-3 minutes. Pour in the sauce and simmer for 5 minutes, then add the flank steak and cook until the sauce reduces and caramelizes on the meat, about 5 minutes.
Step 4: Add carrot and green onion, and serve immediately.
Frequently Asked Questions
For optimal results, choose a high-quality cut such as beef tenderloin, sirloin, or flank steak, thinly sliced against the grain. Marinating the beef is crucial for enhancing flavor and tenderness.
Yes, Szechuan Beef is great as a freezer meal. Prepare by dividing the marinade, sauce, and chopped vegetables into three separate bags. Store these in one large gallon Ziploc bag for organization. Thaw the marinade and sauce bags overnight in the refrigerator when ready to cook. Follow the recipe instructions for cooking. The vegetables do not need thawing and can be cooked directly from the freezer.
Storage Info
STORE Szechuan Beef in an airtight container in the refrigerator for up to 3-5 days. For longer storage, FREEZE it in a sealed container for up to 3 months.
To REHEAT, thaw in the refrigerator if frozen, then warm on the stove over medium heat until heated through. Alternatively, you can reheat it in the microwave, stirring occasionally to ensure even heating.
Other Chinese Recipes to Try
Szechuan Beef Recipe
Ingredients
- 1 1/2 lbs flank steak - cut against the grain into thin pieces (no longer than 3-inches)
For the marinade:
- 2 Tbsp soy sauce - low-sodium
- 1 Tbsp cornstarch
- 1 tsp chili sauce - (sambal oelek)
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
For frying:
- 1 Tbsp vegetable oil
For the vegetables:
- 1 red bell pepper - thinly sliced
- 1/2 yellow onion - thinly sliced
- 4 cloves garlic - minced
- 1 carrot - julienned (reserved)
- 2 green onions - cut on the bias (reserved)
For the sauce:
- 3 Tbsp oyster sauce
- 2 Tbsp soy sauce - low-sodium
- 2 Tbsp brown sugar
- 1 Tbsp water
- 1-2 tsp chili sauce - (sambal oelek)
- 1 tsp sesame oil
- 1/2 tsp coarse kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/8 tsp red chili pepper flakes - (more to taste)
Instructions
- Add sliced flank steak to a large Ziploc bag. Add marinade ingredients over the top. Zip and gently massage to mix and evenly coat the meat. Allow to rest at room temperature while preparing ingredients (or if making ahead, refrigerate for up to 8 hours).
- In a large skillet set over medium-high heat, add the vegetable oil. Once hot, add the flank steak (you will need to fry it in 2-3 batches). Quickly brown on both sides, then transfer to a plate and set aside (it does not need to be fully cooked).
- Reduce heat to medium, add the bell pepper, onion, and garlic, and sauté for 2-3 minutes. Pour in the sauce and simmer for 5 minutes, then add the flank steak and cook until the sauce reduces and caramelizes on the meat, about 5 minutes.
- Add carrot and green onion, and serve immediately.
Loved this recipe! Thanks!