Spicy Szechuan Beef

Spicy Szechuan Beef. Tender steak sliced thin and coated in an amazing sweet and spicy szechuan sauce!

Spicy Szechuan Beef

This Spicy Szechuan Beef is super tender, juicy and covered in an amazing homemade Szechuan sauce. The best part of this dish has to be the sauce! It’s the perfect combination of sweet and spicy. To make the sauce I use soy sauce. brown sugar, sesame oil, chili oil and rice wine vinegar.

The trick to this dish is cooking the steak quickly over high heat. It gets a nice sear on the outside but stays nice and juicy on the inside.

I like to serve this Spicy Szechuan Beef over fried rice or noodles. Either way it’s awesome. Enjoy!

Spicy Szechuan Beef

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Spicy Szechuan Beef. Tender steak sliced thin and coated in an amazing sweet and spicy szechuan sauce!

Ingredients

Spicy Szechuan Beef

  • 2 tablespoons oil divided
  • 1 medium red bell pepper sliced thin
  • 1 teaspoon ginger minced
  • 1 teaspoon garlic minced
  • green onions for garnish if desired
  • sesame seeds for garnish if desired

Marinade

  • 1 pound strip steak or flank steak sliced thin
  • 2 tablespoons cornstarch
  • 2 tablespoons mirin
  • 1 tablespoon low sodium soy sauce

Sauce

  • 3 tablespoons low sodium soy sauce
  • 1/2 teaspoon chili oil
  • 1 tablespoons water
  • 1/2 teaspoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon hoisin
  • 1 tablespoon light brown sugar

Instructions

  1. Add the steak and the marinade ingredients to a large ziplock bag. Toss to coat and let the beef marinate for 30 minutes.
  2. Meanwhile in a small bowl combine the sauce ingredients, set aside.
  3. When you are ready to cook heat 1 tablespoon oil in a large skillet over medium high heat.
  4. Add in beef (discard marinade). Sear beef for 2-3 on both sides. Just until the beef is browned on the outside. Remove from the pan and set aside.
  5. Add the remaining tablespoon of oil to the pan. Add in bell pepper and sauté for 3-4 minutes or until tender.
  6. Add the beef back to the pan along with the sauce. Simmer for 1-2 minutes or until the sauce is thickened.
  7. Serve immediately with green onions and sesame seeds for garnish, if desired

 

 

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Comments

  • Debbie

    I noticed that the steak is seared whole but under the ingredients is says steak, sliced thin. I would rather slice it then sear. Does it really matter?

    • Hi Debbie,

      You do slice the beef then sear (cook in a really hot pan) for 2-3 minutes just until browned.

      Thanks!

      Kelley

  • I made this last night, but I think the cornstarch should go in the sauce, since the marinade is thrown away. Delicious

  • BTW, I use stir -fry cauliflower, which is delicious as a rice substitute since I try to be low carb and watch my blood sugar.

  • Gina G

    This recipe is wicked good! Thanks Kelly. I was in the lookout for a rich Szechuan beef recipe, and you nailed it. I used my cast iron skillet, and serendipitously left the meat searing longer than I intended. I thought I had burned the meat, but the result was a beautifully caramelized coating on the meat. It was so flavorful! Wish I could post my finished product. It looks incredible.

    • Nathan

      Hi Gina,

      I’m so glad you enjoyed the recipe!

      I love serendipity or “happy little accidents” as Bob Ross put it!

      Thank you for the comment and for trying out the recipe!

      Nathan
      @chefsavvy