For the Stir Fry Sauce- 1/4 cup low sodium soy sauce (I use GF)
3 tablespoons water
2 tablespoons hoisin sauce (GF)
2 tablespoons mirin rice wine (or Shaoxing)
2 tablespoons fresh grated ginger
4-6 cloves garlic, minced
1 tablespoon Szechuan peppercorns
or the Beef- 1 1/2 pounds flat iron steak (or flank steak)
1 1/2 tablespoon cornstarch (
1 tablespoon sesame oil
2 tablespoon peanut oil
6-12 whole dried Szechuan chile peppers
1 bunch scallions, cut into 1.5 inch segments
1 tablespoon sesame seeds
Instructions
In a liquid measuring cup, add all the ingredients
for the stir fry sauce. Slice the scallions and
set aside. Allow the ginger, garlic, and Szechuan
peppercorns to soak while you slice the beef.
Lay the flat iron steak on a cutting board. Cut
the beef against the grain into thin slivers. Then
toss the beef strips with the corn starch.
Set a wok (or XL skillet) over high heat. Add both
oils. When the oil starts to smoke, carefully toss
in the beef strips and Szechuan chiles. Quickly
move them around the wok to stir fry the beef on
both sides.
Once the beef is mostly cooked (2-4 minutes) stir
in the sauce. Allow the sauce to simmer and
thicken. Once it reaches your desired consistency,
turn off the heat. Serve warm, sprinkled with
chopped scallions and sesame seeds.
Notes
Although Szechuan chile peppers are traditionally
served in the stir fry, they are not meant to eat.
You can take them out before serving if you like.
If you are very sensitive to heat, skip the
Szechuan chile peppers and use a small amount of
crushed red pepper instead.
Shaoxing wine is Chinese, yet Mirin is Japanese
and often much easier to find. You can use either.
Originally Submitted
8/30/2020
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