Our easy 30 minute Szechuan beef is a tasty dish that it's a little sweet, and salty, but loaded with flavor. Served over a bed of rice and topped with sesame seeds, this is a great recipe for the family!
- 1½ pounds New Zealand grass-fed flank steak sliced 1/8” thick against the grain
- 1 egg beaten
- ½ tsp salt
- ½ cup water
- 2½ tbsp rice wine vinegar
- 2½ tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1½ tbsp spicy fermented bean paste
- 2 tbsp sugar
- 1 tbsp cornstarch
- 2 tbsp cornstarch
- ¼ cup vegetable oil divided
- ¼ small yellow onion thinly sliced
- 1 red bell pepper seeded and thinly sliced
- 5 dried Chinese chile peppers
- 2 tsp minced ginger
- 2 garlic cloves minced
- 1½ tsp toasted sesame seeds for garnish
Place sliced steak, egg and salt into a mixing bowl and toss together until beef is fully coated. Allow mixture to sit for 10 minutes.
Pour all sauce ingredients into a mixing bowl and whisk together. Set aside.
Drain excess egg from bowl of beef, sprinkle cornstarch over beef and toss together until evenly coated.
Place large skillet over medium-high heat and add 2 tablespoons oil. Add beef in a single layer and sear for 3 minutes. Flip and sear for an additional 2 minutes. Then transfer beef to a plate.
Pour remaining oil into skillet, increase heat to high heat and sauté onion, bell pepper and chile peppers, about 2 to 3 minutes.
Add ginger and garlic and stir together until evenly distributed.
Lower heat to medium-high and stir in sauce. Allow sauce to thicken, about 1 minute.
Add beef back to skillet and toss together until evenly coated.
Remove skillet from heat, top with toasted sesame seeds and serve.
- Adjust the spiciness by adding more chile peppers or less. We don't recommend adding more of the spicy fermented bean paste since it's salty and adding more will make your dish too salty. You can reduce the amount of the paste, but we recommend supplementing with a couple pinches of extra kosher salt.
- We keep our dish fairly simple with the beef, sliced bell pepper and onion, but you can add more vegetables to the dish to bulk it up. Some of our favorite additions are, broccoli florets, sliced mushrooms, spinach, and thinly sliced (julienne) carrots.
Make Ahead and Reheating
Although we love this dish best when it's freshly made, it can be fully made up to 2 days ahead of time. Cool the finished dish before transferring to an airtight container and refrigerating.
When ready to use, place a large skillet over medium heat. Pour mixture into skillet along with 1 to 2 tablespoons water. Simmer mixture, occasionally stirring, until heated through.
Calories: 463kcalCarbohydrates: 19gProtein: 40gFat: 24gSaturated Fat: 15gCholesterol: 143mgSodium: 1174mgPotassium: 704mgFiber: 1gSugar: 9gVitamin A: 1156IUVitamin C: 39mgCalcium: 52mgIron: 3mg