Tender, thinly sliced beef stir-fried in a bold and spicy sauce with Sichuan peppercorns, dried chilies, and crisp vegetables. This popular Chinese-American restaurant classic is surprisingly easy to make at home and delivers a fantastic kick of flavor.
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving
501cal
49gprotein
15gcarbs
26g
Ingredients
1.5 lb Flank Steak (sliced thinly against the grain)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A comforting bowl of delicate pork and shrimp wontons floating in a savory, clear chicken broth. This Chinese-American classic is surprisingly easy to make at home and perfect for a chilly day.
Prep40 min
Cook20 min
Servings4
Serving size: 1 serving(One serving contains about 1.5 cups of soup and 6 wontons.)
About Szechuan Beef, Steamed Basmati Rice and Wonton Soup
Perfectly spiced Szechuan beef with fluffy rice and gut-friendly wonton soup – a protein-packed, soul-satisfying meal!
This chinese_american dish is perfect for dinner. With 1187.48 calories and 84.22999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Vegetable Oil (divided)
8 pcs Dried Red Chilies (adjust to your spice preference)
1 tsp Sichuan Peppercorns (whole)
4 cloves Garlic (minced)
1 inch Ginger (peeled and minced)
1 pcs Onion (medium, sliced)
1 pcs Red Bell Pepper (large, sliced)
3 pcs Green Onions (chopped)
Instructions
1
Velvet the Beef
In a medium bowl, combine the thinly sliced beef with 1 tbsp cornstarch, 1 tbsp soy sauce, Shaoxing wine, and white pepper.
Mix thoroughly with your hands to ensure every piece is coated.
Let it marinate for at least 20 minutes at room temperature while you prepare the remaining ingredients.
2
Prepare the Szechuan Sauce
In a small bowl, whisk together 1/4 cup soy sauce, rice vinegar, brown sugar, 1 tsp cornstarch, sesame oil, and chicken broth.
Ensure the cornstarch and sugar are fully dissolved. Set the sauce aside.
3
Sear the Beef
Heat 2 tablespoons of vegetable oil in a large wok or heavy-bottomed skillet over high heat until it just begins to smoke.
Carefully add the beef in a single layer, working in two batches if necessary to avoid overcrowding the pan.
Sear for 1-2 minutes per side until well-browned and crispy on the edges. The inside can still be slightly pink.
Remove the seared beef from the wok and set it aside on a plate.
4
Stir-fry Aromatics and Vegetables
Reduce the heat to medium-high and add the remaining 1 tablespoon of oil to the wok.
Add the dried red chilies and Sichuan peppercorns. Stir-fry for 30-45 seconds until they become fragrant and slightly darkened. Be careful not to burn them.
Add the minced garlic and ginger and stir-fry for another 30 seconds until aromatic.
Add the sliced onion and red bell pepper. Stir-fry for 2-3 minutes until they are crisp-tender.
5
Combine and Finish
Return the seared beef to the wok with the vegetables.
Give the prepared sauce a quick stir (as the cornstarch will have settled) and pour it into the wok.
Cook, stirring and tossing constantly, for 1-2 minutes until the sauce thickens, bubbles, and coats everything evenly.
Turn off the heat and stir in the chopped green onions.
6
Serve
Transfer the Szechuan Beef to a serving platter immediately.
Serve hot with steamed jasmine rice.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
227 g Shrimp (Peeled, deveined, and finely minced)
24 pieces Wonton Wrappers (Square wrappers)
4 stalks Green Onions (2 finely chopped for filling, 2 thinly sliced for garnish)
2 inch Ginger (1 inch piece grated for filling, 1 inch piece thinly sliced for broth)
4 cloves Garlic (2 minced for filling, 2 smashed for broth)
2 tbsp Soy Sauce (Low sodium recommended)
2 tsp Sesame Oil (Toasted sesame oil)
1 tbsp Shaoxing Wine (Or dry sherry)
1 tsp Cornstarch
0.25 tsp White Pepper (Ground)
0.5 tsp Salt (For filling, adjust to taste)
8 cups Chicken Broth (Low sodium)
2 heads Bok Choy (Baby bok choy, roughly chopped)
Instructions
1
Prepare the Wonton Filling
In a medium bowl, combine the ground pork, minced shrimp, 2 chopped green onions, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, Shaoxing wine, cornstarch, white pepper, and salt.
Mix with a spoon or your hands until all ingredients are just combined. Be careful not to overmix, as this can make the filling tough.
2
Assemble the Wontons
Set up a small bowl of water for sealing. Place a wonton wrapper on your work surface.
Spoon about 1 teaspoon of the filling into the center of the wrapper.
Moisten the edges of the wrapper with water using your fingertip.
Fold the wrapper in half to form a triangle, pressing firmly to seal the edges and push out any air bubbles.
Dab a little water on one of the bottom corners of the triangle. Bring the two bottom corners together, overlapping them slightly, and press to seal.
Place the finished wonton on a parchment-lined tray to prevent sticking. Repeat with the remaining filling and wrappers.
