Description
Szechuan Beef delivers a punch of bold flavors with tender flank steak and vibrant vegetables. It’s an easy-to-make dish that’s ideal for a quick dinner or comforting meal, promising satisfaction in every bite.
Ingredients
Scale
- ⅔ cup low-sodium beef broth
- ½ cup low-sodium soy sauce
- 3 tablespoons oyster sauce or hoisin sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 tablespoons brown sugar
- 2 tablespoon cornstarch
- 1½ tablespoon szechuan peppercorns
- 2 tablespoons olive oil or vegetable oil
- 1 lb flank steak sliced thinly
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 onion chopped
- 3 cloves garlic
- 1 tablespoon grated ginger
- 10 or more dried red chilis see notes
Instructions
- In a medium bowl, combine beef broth, low-sodium soy sauce, oyster sauce (or hoisin sauce), rice vinegar, sesame oil, brown sugar, cornstarch, and Szechuan peppercorns. Whisk together well.
- Place the sliced flank steak in a large bowl, pour half of the marinade over it, coat well, and cover with plastic wrap. Reserve the remaining marinade for later. Let it marinate at room temperature for about 30 minutes.
- Soak the dried red chiles in a small bowl of lukewarm water for 30 minutes, turning occasionally, then drain them.
- In a large skillet over medium-high heat, add one tablespoon of oil. Remove the steak from the marinade, shaking off excess, and place it in the skillet in a single layer. Sear the meat on both sides. Then remove and keep warm on a plate. Repeat in batches if necessary, adding more oil as needed, and discard the leftover marinade.
- If the skillet needs it, wipe it clean. Add a bit more oil to the hot skillet over medium-high heat, then add bell peppers and onions, stir-frying for 2 to 3 minutes. Lower the heat and add garlic, ginger, and chiles, cooking for 1 minute while stirring frequently. Transfer the vegetables to a plate.
- Add the reserved marinade to the skillet over low heat and cook until it thickens slightly. Return the cooked beef and vegetables to the skillet, stirring to warm and coat everything.
Notes
For extra heat, feel free to add more dried red chilis according to your preference.
The marinated flank steak can also be grilled for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 920mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg