Best 2 Hot Spicy Szechwan Beef Stir Fry Recipes

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**Indulge in the fiery flavors of Sichuan cuisine with our tantalizing Hot and Spicy Szechwan Beef Stir-Fry recipe. This delectable dish is a symphony of bold flavors, combining the heat of chili peppers, the aromatic pungency of Szechwan peppercorns, and the savory richness of tender beef. Served alongside two additional Szechwan-inspired recipes, this culinary journey will transport you to the vibrant streets of Chengdu, the birthplace of Szechwan cuisine. Prepare to awaken your taste buds and embark on a fiery culinary adventure.**

**In this comprehensive guide, we'll take you through the steps of creating this authentic Szechwan beef stir-fry, complete with a detailed ingredient list, step-by-step instructions, and insightful cooking tips. We'll also introduce you to two additional Szechwan recipes: the Szechwan Wontons in Chili Oil and the Szechwan Green Beans. These accompaniments offer a harmonious balance of flavors, textures, and spice levels, ensuring a well-rounded and satisfying meal.**

**So gather your ingredients, prepare your wok or skillet, and let's embark on this culinary adventure together. Get ready to experience the authentic taste of Szechwan cuisine in the comfort of your own kitchen.**

Here are our top 2 tried and tested recipes!

SPICY SICHUAN BEEF STIR-FRY



Spicy Sichuan Beef Stir-Fry image

This beef and vegetable stir-fry takes its cues from dry fried Sichuan beef, which calls for browning strips of beef over high heat to ensure juicy, flavorful meat. Hot cherry peppers and spicy black bean sauce give this dish its fire, but you can use sweet black bean sauce for a mellower version. To get closer to the original dish, seek out Sichuan peppercorns.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound flank steak, halved lengthwise and thinly sliced against the grain
2 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
1 English cucumber, peeled, halved lengthwise, seeded and cut into 3/4-inch chunks
2 stalks celery, chopped, plus celery leaves for topping
3 tablespoons Asian black bean sauce
4 pickled hot cherry peppers, chopped, plus 2 tablespoons brine
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon mixed peppercorns
4 cups cooked jasmine rice

Steps:

  • Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
  • Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
  • Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
  • Serve the stir-fry over rice. Top with celery leaves.

Nutrition Facts : Calories 480, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 1,810 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 30 grams, Sugar 4 grams

HOT & SPICY SZECHWAN BEEF STIR FRY



Hot & Spicy Szechwan Beef Stir Fry image

This used to call for a cheap cut of flank steak but flank steak has been 'discovered'. It's not worth $6-7 a pound. It is probably my fault, I spent years singing the glories of the stuff and people finally believed me. That is the way of it all. If you can find it use soy sauce made with water, soy beans, and salt and nothing else. It is much richer and better. Portions and cooking time are a guess.

Provided by Pierre Dance

Categories     Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 tablespoon soy sauce
1 tablespoon dry sherry
1 egg white, lightly beaten
1 teaspoon cornstarch
2 tablespoons dry sherry
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
2 teaspoons plum sauce
1 teaspoon cornstarch
1 lb round steak, trimmed,cut into thin strips
2 tablespoons oil
8 baby carrots, julienne
2 stalks celery, cut into 3 inch julienne
1 red bell pepper, julienne
1 onion, quartered,thinly sliced
2 tablespoons oil
1 teaspoon crushed red pepper flakes
1 tablespoon ginger, peeled,finely grated

Steps:

  • Combine the marinade in a zip-lock bag.
  • Add the beef, knead the bag every 5 minutes or so.
  • Combine the Sauce ingredients, set aside.
  • Heat the wok.
  • Add 2 Tbs Oil.
  • Swirl to coat.
  • Add Carrots and stir fry 1 minute.
  • Add Celery, Red Bell Pepper, and Onion, stir fry 2 minutes.
  • Remove and set aside.
  • Reheat wok.
  • Add oil, swirl to coat.
  • Add Crushed Red chilies, cook a few seconds.
  • Add Beef, stir fry 3 minutes.
  • Add ginger, stir fry 1/2 minute.
  • Push Meat to the sides of the wok.
  • Pour Sauce into the center of the wok.
  • Stir and thicken for 30 seconds.
  • Return the vegetables, stir and heat through.
  • Serve.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help the cooking process go smoothly and quickly.
  • Use a large wok or skillet: This will give you plenty of room to stir-fry the beef and vegetables without overcrowding them.
  • Get your wok or skillet really hot before adding the beef: This will help to sear the beef and prevent it from sticking.
  • Don't overcrowd the wok or skillet: Cook the beef and vegetables in batches if necessary.
  • Stir-fry the beef and vegetables until they are just tender: Overcooking will make them tough.
  • Add the sauce ingredients and stir-fry until the sauce is thickened: This should take about 1-2 minutes.
  • Serve the stir-fry immediately over rice or noodles: This dish is best enjoyed hot and fresh.

Conclusion:

This hot and spicy Szechwan beef stir-fry is a delicious and easy weeknight meal. It's packed with flavor and sure to please everyone at the table. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!

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