Best 3 Szechuan Beef And Bean Sprouts Recipes

**Szechuan Beef and Bean Sprouts: A Symphony of Flavors to Tantalize Your Taste Buds**

Get ready for a culinary journey to the heart of Szechuan cuisine with our delectable Szechuan Beef and Bean Sprouts recipe. This vibrant dish tantalizes the taste buds with its perfect balance of bold flavors, showcasing the harmonious interplay of sweet, sour, spicy, and savory notes. Tender beef slices and crisp bean sprouts dance together in a rich and flavorful sauce, creating a symphony of textures that will leave you craving more. Our curated collection of Szechuan Beef and Bean Sprouts recipes cater to diverse preferences, offering variations in spice levels, cooking techniques, and additional ingredients to suit every palate. From classic stir-fried versions to innovative takes that incorporate unique flavor combinations, these recipes are guaranteed to satisfy your cravings for authentic Szechuan cuisine. Whether you're a seasoned home cook or just starting your culinary adventure, our easy-to-follow instructions and helpful tips will guide you in creating this iconic dish that will impress your family and friends. So, gather your ingredients, fire up your wok, and embark on a culinary expedition to the heart of Szechuan flavors with our Szechuan Beef and Bean Sprouts recipes.

Let's cook with our recipes!

BEEF AND BEAN SPROUT STIR-FRY

Beef and Bean Sprout Stir-Fry image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h20m

Number Of Ingredients 17

Ingredients

1 egg white, slightly beaten
5 teaspoons soy sauce, divided
3 teaspoons cornstarch, divided
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder
1/8 teaspoon salt
Pinch white pepper
1 pound boneless beef sirloin, cut into thin strips
1/2 cup cold water
1 tablespoon oyster sauce, optional
1/2 teaspoon instant chicken bouillon granules
1/4 cup vegetable oil, divided
1 cup sliced fresh mushrooms
1/2 cup sliced green onion (1-inch)
1 (14-ounce) can bean sprouts, drained
1/2 cup sliced water chestnuts
Hot cooked rice, for serving

Steps:

Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in medium mixing bowl. Add beef and stir to coat. Cover and refrigerate 30 minutes.
Combine cold water, oyster sauce, if using, remaining 3 teaspoons soy sauce, remaining cornstarch, and bouillon granules in small mixing bowl. Combine well and set aside.
Heat 2 tablespoons oil in large skillet. Add beef mixture and stir-fry over medium-high heat until beef is browned. Remove mixture from the skillet and set aside. Heat remaining oil to the skillet and add the mushrooms and onions. Stir-fry over medium-high heat 1 minute. Add bean sprouts and water chestnuts and stir-fry for another minute. Stir in the cornstarch mixture and the beef and cook until thickened and bubbly. Serve with rice and additional soy sauce, if desired.

REAL-DEAL SZECHUAN BEEF STIR FRY

Real-Deal Szechuan Beef Stir Fry image

Tender crispy beef cooked in a bold sweet sour spicy sauce with peppers and onions. Learn how to make the richest sauce and create crispy beef without deep-frying. {Gluten-free adaptable}

Provided by Maggie Zhu

Categories Main

Time 30m

Number Of Ingredients 21

Ingredients

1 flank steak ((about 1 lbs / 450 g), cut against the grain to 1/8" (4-mm) slices (*Footnote 1))
1 egg (, beaten)
1 tablespoon peanut oil ((or vegetable oil))
1/2 teaspoon salt
3 tablespoons Chinkiang vinegar ((*Footnote 2))
2 tablespoons Shaoxing wine
1 tablespoon light soy sauce ((or soy sauce))
1 tablespoon dark soy sauce ((or soy sauce) (*Footnote 3))
1 tablespoon homemade chili oil ((Optional))
1 tablespoon Doubanjiang ((fermented chili bean paste) (*Footnote 4))
1/2 cup beef stock ((or water))
3 tablespoons sugar
1 tablespoon cornstarch
1/3 cup cornstarch
1/3 cup peanut oil ((or vegetable oil))
1/4 white onion (, sliced)
1 bell pepper (, thinly sliced (I used half red and half green))
4 Chinese dried chili peppers
1 tablespoon ginger (, minced)
1 tablespoon garlic (, minced)
Roasted sesame seeds (for garnish (Optional))

Steps:

Beat the egg in a medium sized bowl. Add the sliced beef, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.
Combine everything for the sauce in a big bowl and mix well.
When you're ready to cook, drain the extra liquid from the bowl of beef. Add the cornstarch. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.
Heat oil in a large nonstick skillet (or a cast iron pan) over medium high heat until hot. Add the beef and spread into a single layer in the skillet. Separate the beef pieces with a pair of tongs or chopsticks.
Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.
Add the onion, pepper, and dried chili pepper. Cook and stir for 1 minute.
Add the ginger and garlic. Stir a few times to release the fragrance.
Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.
Add back the beef pieces. Stir to coat beef with sauce.
Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.
Serve hot over steamed rice as a main dish.

Nutrition Facts : ServingSize 4 g, Calories 388 kcal, Carbohydrate 27.5 g, Protein 21.8 g, Fat 20.5 g, SaturatedFat 5 g, Cholesterol 78 mg, Sodium 1056 mg, Fiber 0.9 g, Sugar 13.1 g

BEEF & BEAN SPROUTS

Beef & Bean Sprouts image

Make and share this Beef & Bean Sprouts recipe from Food.com.

Provided by littleturtle

Categories One Dish Meal

Time 44m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb lean beef
1 egg white
1 teaspoon salt
4 teaspoons soy sauce
1/4 teaspoon sugar
2 1/2 tablespoons sherry wine
4 tablespoons cornstarch
2 teaspoons oil
2 1/2 tablespoons water
1 lb bean sprouts

Steps:

Cut beef into very thin slices.
Mix together the next 5 ingredients, and marinate the beef in this mixture for 1/2 hour.
Heat a little oil in a frying pan and saute the beef mixture for 2 minutes.
Mix together the cornstarch, oil and water and add it to the beef mixture.
Cook until the cornstarch is clear, and set aside.
Saute the bean sprouts in a little hot oil for 2 minutes.
Mix with the beef and serve immediately.

Nutrition Facts : Calories 295.6, Fat 9.5, SaturatedFat 3, Cholesterol 66.9, Sodium 1011.7, Carbohydrate 16, Fiber 2.2, Sugar 5.5, Protein 28.6

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will make the cooking process go much smoother.

Marinate the Beef: Marinating the beef in the soy sauce, cornstarch, and Shaoxing wine mixture for at least 30 minutes will help tenderize it and infuse it with flavor.
Use a Wok: A wok is the ideal cooking vessel for this dish, as it allows you to cook the beef and vegetables quickly and evenly.
Cook the Beef in Batches: If you're cooking a large amount of beef, cook it in batches to avoid overcrowding the wok. This will help prevent the beef from steaming rather than searing.
Use High Heat: Szechuan beef is a dish that should be cooked over high heat. This will help create the signature wok hei, or "breath of the wok," which is a smoky, charred flavor that is characteristic of Chinese cuisine.
Add the Vegetables Last: The vegetables in this dish should be added towards the end of the cooking process, as they cook quickly. This will help prevent them from becoming overcooked and mushy.

Conclusion:

Szechuan beef and bean sprouts is a delicious and easy-to-make dish that is perfect for a quick and flavorful weeknight meal. The beef is tender and flavorful, the vegetables are crisp and colorful, and the sauce is spicy and addictive. Serve this dish over rice or noodles for a complete meal that is sure to please everyone at the table.