Best 3 Szechwan Crispy Beef Recipes

**Szechwan Crispy Beef: A Taste of Sichuan Cuisine**

Szechwan Crispy Beef is a classic dish from Sichuan cuisine, renowned for its bold flavors and unique texture. This delectable dish features tender beef coated in a crispy batter and then stir-fried with a variety of aromatic ingredients, resulting in a symphony of flavors that tantalize the taste buds. The combination of spicy, sweet, and savory elements creates an unforgettable culinary experience. This article provides three variations of Szechwan Crispy Beef: the classic version, a simplified version for those short on time, and a vegetarian version for those seeking a meatless alternative. Each recipe offers detailed instructions and helpful tips to ensure a successful cooking experience. Indulge in the fiery flavors of Sichuan cuisine with these mouthwatering variations of Szechwan Crispy Beef.

Check out the recipes below so you can choose the best recipe for yourself!

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

CRISPY SZECHUAN BEEF

CRISPY SZECHUAN BEEF image

Categories Beef Dinner

Yield 3-4

Number Of Ingredients 11

Ingredients

1 lb sirloin julienne-1/4" x 3"
2 carrots Julienne
1 tbsp ginger minced
2 scallions white parts-long shreds
1 tbsp sweet bean or hoisin sauce
3 tsp chili past
8 tbsp oil
1/4 tsp salt
1 tbsp rice wine or sherry
1/2 tsp sugar
1/2 tsp roasted Szechuan peppercorn

Steps:

Heat the wok for at least 30 secs. Add 1 1/2 tbsp oil. When hot add carrots. Sitr fry for 2 mins adding salt (do not brown) Remove. Add rest of oil over medium ot high hear. Add beef. Stir fry for 10 mins until beef is crispy and dark brown and chewy.(beef will sizzle when it dries.)Add the rice wind at the end. Drain oil. Add bean sauce and chili past. Stir fry for a few seconds then add ginger and scallions. Add carrots, sugar and peppercorns.

SZECHUAN CRISPY ORANGE BEEF

Szechuan Crispy Orange Beef image

Make and share this Szechuan Crispy Orange Beef recipe from Food.com.

Provided by jan007

Categories Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb flank steak, partially frozen
1/4-1/2 cup cornstarch, approximately
2 peanut oil
1 large orange
8 dried hot peppers, to taste
1/4 small onion, cut in 1/2 inch squares
1/4 cup sliced water chestnuts
1 teaspoon minced garlic
1 tablespoon minced green onion
1 tablespoon rice wine
1/4 cup sugar
3 tablespoons soy sauce
1/2 cup chicken broth
1 tablespoon oyster sauce
1 teaspoon sesame oil

Steps:

*THEORANGE: With vegetable peeler,cut zest from orange into long pieces.
Cut pieces into thin strips.
Dry slightly in microwave oven.
Slice the orange for garnish.
Steak should be frozen, but still pliable for easier slicing, slice in strips across the grain.
Coat the meat completely with cornstarch and set aside.
Combine dried orange peel in a small dish with hot pepper.
Cut onion and combine in another small dish with water chestnuts.
Mince garlic and green onion.
SAUCE: Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.
Put a metal strainer over a large saucepan in kitchen sink.
Heat wok for two minutes over highest heat.
Add oil and heat until it is very hot.
Add beef, stir to break it up.
Fry for 2 to 3 minutes, til the outside is crispy.
Transfer to strainer in sink and pour oil and beef into it.
Place empty wok back on high heat, add garlic and green onion.
Add hot pepper and orange peel, Stir briefly.
Add onion and water chestnuts and stir 30 seconds.
Add sauce and stir well to coat.
Let mixture boil until it thickens slightly.
Add hot beef and then sesame oil.
Put on serving plate and garnish plate with orange slices.
Serve with rice.

Tips:

To ensure the beef is crispy, make sure to coat it evenly with cornstarch and fry it in hot oil until golden brown.
To get the right flavor, use a combination of soy sauce, Shaoxing wine, Chinese black vinegar, sugar, and ginger-garlic paste.
For a more authentic dish, use Sichuan peppercorns, which have a unique numbing and spicy flavor.
To make the dish more visually appealing, garnish it with chopped green onions and sesame seeds.
Serve the Szechwan Crispy Beef immediately after cooking, as it is best enjoyed fresh and hot.

Conclusion:

Szechwan Crispy Beef is a delicious and flavorful dish that is sure to impress your friends and family. With its crispy texture, savory sauce, and spicy kick, this dish is a perfect addition to any Chinese meal. Whether you are a fan of Szechwan cuisine or simply looking for a new and exciting dish to try, this recipe is definitely worth a try. So, gather your ingredients, heat up your wok, and get ready to experience the vibrant flavors of Szechwan Crispy Beef.