Szechuan Beef recipe provided by the Certified Angus Beef® brand.

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Szechuan Beef

Serves 4

Ingredients:

  • 1 pound Certified Angus Beef ® flank steak, cut against grain into 1/4-inch thick strips
  • 4 tablespoons soy sauce, divided
  • 4 tablespoons rice wine (Shaoxing), divided
  • 1 tablespoon cornstarch
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons canola oil
  • 3 cloves garlic, minced
  • 2 teaspoons Szechuan peppercorns, crushed (or 1-teaspoon of each, chili flake and black pepper)
  • 2 tablespoons oyster sauce (or hoisin sauce)
  • 10 small red chilies, halved and seeded
  • 4 scallions, cut into 2-inch segments

Instructions:

  1. In a mixing bowl whisk together 2-tablespoons soy sauce, 2-tablespoons rice wine, cornstarch and rice wine vinegar. Add sliced flank steak and marinate for 30 minutes to 1 hour.
  2. Remove beef from marinade, pat dry and discard marinade. Heat oil in a large wok or frying pan over high heat; add beef, constantly stirring to cook evenly; 2-3 minutes.
  3. Stir in garlic and Szechuan peppers and fry another minute. Reduce heat to medium, add remaining 2-tablespoons soy sauce, 2-tablespoons rice wine, oyster sauce, chilies and scallions. Sear 3-4 minutes, stirring often until sauce thickens and glazes meat.

No Nutritional Information Available

Sautéing

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