Recipe Background
Authentic Szechuan Beef balances fiery heat with deep umami and a satisfying sear.
Authentic Szechuan Beef awakens the senses with its vibrant mix of flavors and textures. The rich aroma of toasted sesame oil wafts through the kitchen, mingling with the spicy tang of Szechuan peppercorns. Thin slices of sirloin, delicately marinated, crackle in hot peanut oil, creating a savory crust that locks in their juiciness. Aim to pat the steak dry before adding to the cornstarch—this ensures a perfect sear that develops a flavorful, caramelized exterior.
Each bite dances between fiery heat and a subtle sweetness, grounded by the deep umami of soy sauce and black vinegar. Bell peppers add a gentle crunch, soothing the spicy kick while soaking up the complex flavors of the sauce. As these ingredients come together, the kitchen buzzes with energy, inviting everyone to gather around the table.
Sharing this dish turns any meal into an occasion. The stir-fry, vibrant and aromatic, creates conversations that are just as lively. Friends and family savor each mouthful, the heat from dried chilis lingering pleasantly. Sprinkled with sesame seeds and fresh green onions, the final presentation offers a feast for the eyes. Served atop fluffy, warm rice, Authentic Szechuan Beef becomes both a comforting staple and a delightful adventure in flavor.
Ingredients
For the marinade:
- 2 tablespoons Chinese black vinegar
- 1/4 cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon granulated sugar
- 2 cloves garlic grated
- 2 teaspoons ginger freshly grated
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground Szechuan peppercorns
- 1 (1-pound) sirloin steak thinly sliced against the grain
For the stir-fry:
- 3 tablespoons cornstarch
- 3 tablespoons peanut oil divided
- 1 tablespoon fermented spicy chili bean paste such as la doubanjiang
- 6-12 dried red chilis
- 1 tablespoon whole Szechuan peppercorns
- 2 cloves garlic minced
- 3 green onions thinly sliced
- salt to taste
- 2 tablespoons red chili oil
- 2 red bell peppers thinly sliced
- 1/2 cup low-sodium broth of your choice, can substitute water
- 1 tablespoon hoisin sauce
- 1 tablespoon sambal oelek ground fresh chili paste
- 1 teaspoon toasted sesame oil
- 1 teaspoon Chinese black vinegar
Optional, for serving:
- white rice to taste, cooked and hot
- sesame seeds to taste
- green onions to taste, thinly sliced
Directions
- In a medium bowl, add 2 tablespoons of the Chinese black vinegar, the soy sauce, 1 tablespoon of the toasted sesame oil, the granulated sugar, 2 cloves of the garlic, the ginger, the black pepper, and 1/2 teaspoon of the ground Szechuan peppercorns and whisk until it is fully combined.
- Reserve 1/2 of the marinade and set it aside.
- In a medium bowl, add the steak slices and the remaining marinade and toss to evenly coat the steak slices.
- Let the steak slices marinate at room temperature for 30 minutes.
- Drain the marinade from the steak slices and pat the meat dry with a paper towel.
- In a large bowl, add the marinated steak slices and the cornstarch and toss to coat, shaking off any of the excess.
- In a large skillet, over medium-high heat, add 2 tablespoons of the peanut oil.
- Working in 3 batches, add the marinated steak slices in a single layer to the heated oil and cook until they are seared, about 1-2 minutes per side.
- Transfer the seared steak slices to a plate and cover to keep them warm. Repeat until all of the steak slices are seared.
- Reduce the heat to medium.
- In the same skillet, heat the remaining peanut oil.
- Add the chili bean paste, the dried chilis, the remaining peppercorns, the remaining garlic, 3 of the sliced green onions, and the salt to the heated oil and cook, while stirring, until the mixture is fragrant, about 1-2 minutes.
- Add the red chili oil and the bell peppers to the chili bean paste mixture and cook, while stirring occasionally, until the bell peppers have slightly softened, about 4 minutes.
- Add the broth to the bell pepper mixture and cook, while stirring occasionally, until the bell peppers are tender, about 3-4 minutes.
- Add the hoisin sauce, the sambal oelek, and the reserved marinade mixture to the bell pepper mixture and stir until evenly distributed.
- Bring the sauce mixture to a simmer.
- Add the cooked steak slices to the sauce mixture and toss to evenly coat.
- Cook the stir-fry mixture, while stirring constantly, until the meat reaches an internal temperature of at least 135 degrees F for medium-rare doneness and the sauce thickens and clings to the steak slices, about 2-3 minutes.
- Transfer the skillet from the heat.
- Add the remaining toasted sesame oil and the remaining Chinese black vinegar to the stir-fry mixture and stir to combine.
- Plate the stir-fry over the white rice.
- Garnish with the sesame seeds and the extra green onions and serve.
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