Best Szechuan Beef Recipes

SZECHUAN BEEF

Steps:

• Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.
• Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more, and serve.

SZECHUAN NOODLES WITH SPICY BEEF SAUCE

Steps:

• Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
• Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
• Combine cornstarch and beef broth, whisking until smooth.
• Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
• Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
• Stir in ground beef.
• Toss with hot cooked pasta, and sprinkle with sliced green onions.
• Yield: 4 servings.

SZECHUAN ORANGE BEEF (STIR-FRY)

Steps:

• In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
• Combine sauce ingredients; set aside.
• Heat wok over high heat, then add peanut oil (be careful of splattering).
• Remove beef from marinade and stir-fry until browned (3 minutes).
• Remove and let drain through a sieve.
• Pour most of the oil out of the wok, reserving about 2 teaspoons.
• Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
• Return the beef to the pan and add sauce.
• Stir-fry for 3 minutes, mixing well.
• Serve immediately.

SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS

Steps:

• Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
• Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
• Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
• Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.

SZECHUAN BEEF STIR-FRY

Steps:

• 1) Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain vegetables. Set aside. 2) Meanwhile cut beef steaks into 1/4-inch thick strips. 3) Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic. 4) Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts.

SZECHUAN CRISPY ORANGE BEEF

Steps:

• *THEORANGE: With vegetable peeler,cut zest from orange into long pieces.
• Cut pieces into thin strips.
• Dry slightly in microwave oven.
• Slice the orange for garnish.
• Steak should be frozen, but still pliable for easier slicing, slice in strips across the grain.
• Coat the meat completely with cornstarch and set aside.
• Combine dried orange peel in a small dish with hot pepper.
• Cut onion and combine in another small dish with water chestnuts.
• Mince garlic and green onion.
• SAUCE: Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.
• Put a metal strainer over a large saucepan in kitchen sink.
• Heat wok for two minutes over highest heat.
• Add oil and heat until it is very hot.
• Add beef, stir to break it up.
• Fry for 2 to 3 minutes, til the outside is crispy.
• Transfer to strainer in sink and pour oil and beef into it.
• Place empty wok back on high heat, add garlic and green onion.
• Add hot pepper and orange peel, Stir briefly.
• Add onion and water chestnuts and stir 30 seconds.
• Add sauce and stir well to coat.
• Let mixture boil until it thickens slightly.
• Add hot beef and then sesame oil.
• Put on serving plate and garnish plate with orange slices.
• Serve with rice.

SZECHUAN BEEF

Steps:

• Mix the sliced beef with soy sauce, cooking wine, and cornstarch and set aside. Heat the wok and 4 tablespoons of vegetable oil. Stir-fry the garlic and jalapeno pepper until fragrant, about 1 minute. Add the beef and the sauce ingredients and stir-fry over high heat just until the beef is no longer pink on the outside, about 2 to 3 minutes. Add the green onions during the last 1 minute of cooking.

SZECHUAN BEEF

Steps:

• Cut beef into thin slices (I do this when slightly frozen for more ease).
• Mix soy sauce, chili sauce, sherry, cornstarch, ginger, and pepper flakes in a small bowl. Set aside.
• Heat 1 T. oil in a wok. Add garlic and onions, stir fry 1 minute.
• Remove to a bowl with a slotted spoon. Add remaining oil to wok.
• Add meat a 1/3 at a time, stir frying until it loses it's red color.
• Place in bowl with onions.
• Add chili mixture to wok, heat until bubbly hot. Stir in meat and onion mixtures, stirring until sauce coats meat and onions and is warmed through.
• Serve over rice.

SPICY SZECHUAN BEEF

Steps:

• Combine 4 tablespoons of soy sauce, 1 tablespoon sugar, 2 tablespoons oil, white pepper, and cornstarch to form marinade. Add beef and let stand 30 minutes, or longer.
• Combine 3 tablespoons soy sauce, 1 tablespoon sugar, hoisin sauce, and cayenne. Reserve.
• Heat remaining oil in skillet over high heat. Add beef and stir fry for 3 minutes.
• Meanwhile add vegetables to meat. Stir fry until just done, crisp tender.
• Add prepared sauce. Cook until heated through, about 30 seconds.

TINGLY SZECHUAN PEPPER BEEF NOODLES

Steps:

• Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
• While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat until smoking. Pat the ground beef dry with a paper towel, then crumble it into the hot oil.
• Add the onion, chile, garlic, ginger, szechuan pepper and five-spice powder to the beef. Stir-fry until the onion is slightly softened, 2 minutes.
• Add the noodles to the beef mixture. Stir in the tamari (or liquid amino). Remove from the heat and toss with the lettuce and scallions. Serve with the chili oil (or sriracha).

GRILLED SZECHUAN STEAK AND BOK CHOY WRAPS WITH SPICY PEANUT MAYONNAISE (NEW DYNAMIC BEEF DISHES)

Steps:

• Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for the bok choy. Place beef steak and remaining marinade in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
• Preheat charcoal grill to medium heat.
• Remove steak from marinade; discard marinade. Place steak on grid over medium, ash- covered coals. Grill, uncovered, 8 to 9 minutes for medium-rare doneness, turning occasionally. Do not overcook. Brush bok choy with reserved 1 tablespoon marinade. Grill bok choy, uncovered, over medium, ash-covered coals 4 to 5 minutes or until tender and lightly browned, turning once.
• Meanwhile combine Spicy Peanut Mayonnaise ingredients in medium bowl; mix well.
• Carve steak into thin slices. Cut each bok choy half lengthwise in half again, forming quarters. Cut core from each quarter. Spread mayonnaise mixture evenly on spinach wraps. Divide steak slices and bok choy among wraps. Roll up tightly.

CRAZY SZECHUAN BEEF AND MESSY CORN WITH SHISHITO

Steps:

• For the steak and marinade: Place steak in freezer for a few minutes to firm up a bit, then thinly slice on a bias against the grain.
• In a shallow dish, stir up marinade and spices: cornstarch, rice wine vinegar, soy sauce, cumin, Szechuan pepper and ground turmeric if using. Add meat and coat, then let stand 10 to 15 minutes.
• For the vegetables and sauce: Peel ginger and turmeric if using and grate or mince. Chop or grate garlic. In a small bowl, whisk up sauce: ginger, garlic, turmeric, soy, Shaoxing rice wine or sherry, sweet chile sauce, chile garlic sauce or sriracha and sesame oil. Place about the cornstarch in smaller bowl or ramekin.
• Peel and chop carrot into thin matchsticks. Quarter pepper lengthwise, remove seeds and thinly slice across. Cut the scallions 1 inch on bias.
• Heat a large cast-iron or nonstick pan over high heat with peanut oil, 2 turns of the pan. Cook beef in 2 batches if necessary to crisp, about 3 minutes each. Add another turn of pan of oil and stir-fry the carrot, peppers and Asian chiles, if using, and toss for a minute. Add sauce to the pan. Add a splash of water to cornstarch and add to sauce to thicken. Add beef and toss, then add half the scallions. Transfer to bowl and top with remaining scallions and sesame seeds, if using. Serve with Messy Corn and Shishito Peppers.
• Shuck the corn unless you bought it prepped by produce department. Cut the corn on the cob into 2-inch chunks.
• Heat a large nonstick or cast-iron skillet over high heat with peanut oil, 2 turns of the pan, add corn and peppers and blister and brown, 5 to 6 minutes. Reduce heat a bit and add garlic, ginger, chile sauce, soy sauce, vinegar, sesame oil and scallions. Toss another minute, transfer to platter and top with cilantro.

ORANGE-SZECHUAN BEEF STIR-FRY

Steps:

• Grate 1/2 teaspoon peel from orange; squeeze orange to make 1/4 cup juice. Set aside. Heat oil in large skillet or wok over medium-high heat until hot. Add beef strips; cook and stir 2 to 3 minutes or until no longer pink.
• Add frozen vegetables. Stir in frozen sauce from meal starter, orange peel and orange juice. Cover; cook 7 to 10 minutes or until vegetables are crisp-tender, stirring frequently. Sprinkle with peanuts from meal starter.

SZECHUAN SHREDDED BEEF

Steps:

• Cut partially frozen beef into thin slices, then julienne into a fine shred (cutting beef while part frozen keeps meat thinner); set aside.
• Mix bean paste, soy sauce, rice wine, sugar, and ginger; pour over beef in shallow dish or plastic bag, coating meat well.
• Marinate meat 2 hours.
• Cut celery, carrot, and green pepper into thin shreds; cut onion into thin slivers, and set aside.
• Heat 1 tbsp oil in wok and add dried chilies and minced garlic; cook until aromatic, then add vegetables.
• Stir-fry vegetables 2 minutes then remove from wok.
• Add 1-2 tbsp oil to wok, heat to high then add meat; stir-fry until meat is dark and slightly crispy at edges; keep meat pieces separated.
• Return vegetables to wok; mix well; stir in sesame oil.
• Serve with steamed rice.

BEEF SATE WITH SPICY SZECHUAN SAUCE

Steps:

• Soak the bamboo or wooden skewers in cold water and refrigerate for 1 hour.
• Cut the steak into 24 (3 by 1-inch) strips, each weighing about 1/2-ounce. Stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. Refrigerate until needed.
• Prepare the marinade: In a small bowl, combine all the marinade ingredients and pour over the meat, turning to coat all sides. Let marinate at room temperature for about 15 minutes.
• Preheat the grill or broiler while the steak is marinating.
• Prepare the sauce: In a small skillet, melt 2 tablespoons butter. Add the garlic and green onion and saute over medium-high heat until soft, about 2 minutes. Pour in the hoisin sauce, soy sauce and chili pepper flakes and cook 1 or 2 minutes longer. Strain into a clean pan and whisk in the remaining 4 tablespoons butter. Keep warm.
• Arrange the steak skewers on the grill or under the broiler,* being careful that the bare ends of the skewers are not directly over (or under) the flame. Grill until medium rare, about 30 to 40 seconds each side.
• Pour the sauce into a small bowl and set in the center of a large serving platter. Arrange the skewers around the bowl and serve immediately.
• *Bring your broiler tray directly under the flame for best results.

SZECHUAN SHREDDED BEEF

Steps:

• Place meat in freezer until partly frozen to make it easy to slice.
• (Time will vary according to efficiency of your freezer but check at 30 minutes.).
• Cut meat across grain into 1/4 inch slices, then cut into 1/4 inch strips.
• Stir together soy sauce, sherry and vinegar; blend in cornstarch until smooth.
• Toss meat strips in mixture, coating well; let stand for 1 hour at room temperature or longer in refrigerator.
• Marinade should be completely absorbed by meat but if any remains, reserve and add to wok with sauce.
• Stir together jalapeno pepper, ginger root, garlic and five spice powder; set aside.
• SAUCE:.
• Stir all ingredients together and set aside.
• In wok or skillet, heat oil.
• Add beef strips and cook over high heat, tossing and stirring to separate, for 1 minute.
• Sprinkle with sugar and cook, tossing and stirring, for 1 minute longer.
• Lift pan from heat; add spice mixture and cook for 1 minute in heat of pan.
• Add sauce and any remaining marinade.
• Return to heat and cook, stirring, for about 3 minutes or until sauce is thickened.

SZECHUAN NOODLES WITH SPICY BEEF SAUCE

Steps:

• 1. Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
• 2. Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
• 3. Combine cornstarch and beef broth, whisking until smooth. Stir broth mixture, hoisin sauce, and soy sauce into onion mixture. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute. Stir in ground beef.
• 4. Toss with hot cooked pasta, and sprinkle with sliced green onions.

SZECHUAN SHREDDED BEEF STIR-FRY

Steps:

• CUT steak crosswise into thin slices, then cut each slice into thin strips. Place meat in medium bowl. Add garlic and crushed pepper; mix lightly. Combine next 4 ingredients. HEAT oil in large skillet on medium-high heat. Add meat, in batches; stir-fry 1 to 2 min. or until meat is barely pink in center. Transfer to plate; set aside. ADD carrots and celery to skillet; stir-fry 2 min. Return meat to skillet along with the dressing mixture; stir-fry 1 to 2 min. or until meat is done and sauce is slightly thickened. Stir in onions.

SZECHUAN STIR-FRIED BEEF

Steps:

• Slice steak into thin slices, cutting across grain.
• In a small bowl, stir next eight ingredients together until smooth.
• Heat oil in a hot wok or deep skillet.
• Add garlic and beef strips; stir-fry over high heat for 3-4 minutes or until cooked to the medium stage.
• Quickly stir in sauce, continue to stir until sauce has lightly thickened and is bubbly.
• Serve immediately over rice.
• Crisp snow peas make the perfect accompaniment.

CRISPY SZECHUAN BEEF

Steps:

• Heat the wok for at least 30 secs. Add 1 1/2 tbsp oil. When hot add carrots. Sitr fry for 2 mins adding salt (do not brown) Remove. Add rest of oil over medium ot high hear. Add beef. Stir fry for 10 mins until beef is crispy and dark brown and chewy.(beef will sizzle when it dries.)Add the rice wind at the end. Drain oil. Add bean sauce and chili past. Stir fry for a few seconds then add ginger and scallions. Add carrots, sugar and peppercorns.