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)
A quick and easy weeknight meal that transforms leftover rice into a flavorful dish packed with crisp vegetables and savory sauces. Better than takeout and ready in under 20 minutes!
A classic Kolkata street food! A flaky, crispy paratha is layered with a freshly cooked egg, then filled with a crunchy mix of onions and cucumbers, and drizzled with tangy sauces. It's a satisfying and quick meal on the go.
About Szechuan Beef, Vegetable Fried Rice and Egg Roll
Perfectly spiced Szechuan beef with aromatic fried rice & an egg roll. Comfort food that's energy-giving and delicious!
This chinese_american dish is perfect for dinner. With 1310.5700000000002 calories and 72.99g 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.
393cal
10gprotein
54gcarbs
15gfat
Ingredients
4 cup cooked jasmine rice (Day-old and cold rice works best for a non-mushy texture.)
3 tbsp vegetable oil (Divided use. A neutral oil like canola or avocado oil works well.)
2 pcs large eggs (Lightly beaten in a small bowl.)
4 clove garlic (Finely minced.)
1 tbsp fresh ginger (Finely grated.)
3 pcs scallions (Thinly sliced, with white and green parts separated.)
1.5 cup frozen mixed vegetables (A blend of peas, carrots, corn, and green beans. No need to thaw.)
3 tbsp low sodium soy sauce (Use tamari for a gluten-free option.)
0.25 tsp salt (Adjust to taste, as soy sauce is also salty.)
0.25 tsp white pepper powder (Provides a distinct, less pungent heat than black pepper.)
1 tsp toasted sesame oil (Added at the end for flavor, do not cook with it.)
Instructions
1
Prepare the Eggs
Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat until it shimmers.
Pour in the lightly beaten eggs and cook, stirring gently, for about 1-2 minutes until they are softly scrambled.
Remove the scrambled eggs from the wok and set them aside on a plate.
2
Sauté Aromatics and Vegetables
Add the remaining 2 tablespoons of oil to the same wok over high heat.
Once the oil is very hot, add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
Add the frozen mixed vegetables to the wok. Stir-fry for 3-4 minutes until the vegetables are heated through and crisp-tender.
3
Fry the Rice
Add the cold, cooked rice to the wok with the vegetables. Use your spatula to gently break up any large clumps.
Spread the rice in an even layer and let it cook undisturbed for 1-2 minutes to allow it to toast slightly.
1 pcs Cucumber (Medium, deseeded and thinly sliced)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 tbsp Lemon Juice (Freshly squeezed)
4 tbsp Tomato Ketchup
2 tbsp Chili Sauce (Such as Sriracha or a simple red chili sauce)
1 tsp Chaat Masala (For sprinkling)
0.5 tsp Black Salt (Kala Namak, for sprinkling)
Instructions
1
Prepare the Paratha Dough
In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, sugar, and 2 tbsp of vegetable oil. Mix well with your fingertips until it resembles coarse breadcrumbs.
Gradually add lukewarm water and knead for 7-10 minutes to form a soft, smooth, and elastic dough. It should be pliable but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2
Prepare the Filling and Egg Mixture
While the dough rests, prepare the filling. In a medium bowl, combine the thinly sliced onion, cucumber, and chopped green chilies.
Squeeze the lemon juice over the mixture, toss well, and set aside. This quick pickling adds a nice crunch and tang.
In a small bowl, lightly beat the 4 eggs with the remaining 0.25 tsp of salt. Keep it ready near the stove.
3
Shape and Cook the Parathas
After resting, divide the dough into 4 equal portions and roll them into smooth balls.
Take one ball, dust it lightly with flour, and roll it into a very thin circle, about 7-8 inches in diameter.
Stir and toss the rice with the vegetables until everything is well combined and the rice is heated through, about 2-3 minutes.
4
Season and Serve
Drizzle the soy sauce evenly over the rice. Sprinkle with salt and white pepper.
Toss everything vigorously to coat the rice evenly with the seasonings.
Return the cooked scrambled eggs to the wok, along with the green parts of the scallions.
Remove the wok from the heat. Drizzle with the toasted sesame oil and give it one final toss to combine all the flavors.
Serve immediately while hot.
Heat a tawa or a large non-stick skillet over medium-high heat. Place the rolled paratha on the hot tawa.
Cook for about 30-45 seconds until small bubbles appear on the surface. Flip it over.
4
Add the Egg Layer
Drizzle about 1.5 tsp of oil around the edges and on top of the paratha. Press gently with a spatula and cook for another 30-45 seconds until light golden spots appear.
Flip the paratha again. Pour a quarter of the beaten egg mixture (about 1 egg's worth) onto the center.
Using the back of a spoon, quickly spread the egg evenly over the entire surface of the paratha before it sets.
Drizzle another 1.5 tsp of oil around the edges. Cook for 1-2 minutes, until the egg is fully cooked.
Flip the paratha one last time and cook the egg side for about 30 seconds to get it slightly crisp.
Remove from the tawa and place on a plate, egg-side up. Repeat the process for the remaining 3 rolls.
5
Assemble and Serve
Working quickly while the paratha is hot, arrange a line of the onion-cucumber filling down the center.
Drizzle with 1 tbsp of tomato ketchup and 0.5 tbsp of chili sauce.
Sprinkle a generous pinch of chaat masala and black salt over the filling.
Tightly roll the paratha from one side to the other to form a cylinder.
Wrap the bottom half of the roll in parchment paper or aluminum foil to hold it together and catch any drips.
