Spicy Szechuan Beef
Spicy Szechuan Beef. Tender steak sliced thin and coated in an amazing sweet and spicy Szechuan sauce! This one-pan beef dish is low carb and perfect for a quick and easy, filling family meal.
Szechuan Beef is stir-fried thin slices of marinated beef coated in a Szechuan sauce. The sauce is thick, tangy, slightly sweet with a bit of a kick. This style originally comes from the Sichuan Province in China. This region’s cuisine is traditionally loaded with bold flavors from garlic, chili peppers, and the Sichuan peppercorn. Kung Pao, Hot & Sour, and Mapo dishes also come from Sichuan.
INGREDIENTS
- 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
- Add the steak and the marinade ingredients to a large ziplock bag. Toss to coat and let the beef marinate for 15 minutes or while you are getting the sauce ingredients together.
- Meanwhile in a small bowl combine the sauce ingredients, set aside.
- When you are ready to cook heat 1 tablespoon oil in a large skillet over medium high heat.
- 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.
- Add the remaining tablespoon of oil to the pan. Add in bell pepper, ginger, and garlic, and sauté for 3-4 minutes or until the pepper is tender.
- Add the beef back to the pan along with the sauce. Simmer for 1-2 minutes or until the sauce is thickened.
- Serve immediately with green onions and sesame seeds for garnish, if desired
