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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.
Velvet the Beef
Prepare the Szechuan Sauce
Sear the Beef
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.
This sichuan recipe takes 35 minutes to prepare and yields 4 servings. At 520.87 calories per serving with 49.61g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Stir-fry Aromatics and Vegetables
Combine and Finish
Serve
This recipe works wonderfully with thinly sliced chicken breast or thigh, or even pork tenderloin.
Feel free to add other vegetables like broccoli florets, sliced carrots, celery, or snap peas. Add them with the bell peppers.
Substitute the beef with 1 lb of pressed, extra-firm tofu (cubed or sliced) or seitan. Use vegetable broth instead of chicken broth.
For a milder dish, use fewer dried red chilies or remove their seeds. For an even spicier kick, add a tablespoon of chili garlic sauce or doubanjiang (fermented broad bean paste) with the garlic and ginger.
Beef is an excellent source of high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and overall body function.
This dish provides a significant amount of heme iron from the beef, a form that is easily absorbed by the body. Iron is essential for producing red blood cells and preventing anemia.
Beef is packed with essential B vitamins, particularly B12 and B6. These vitamins are vital for energy metabolism, nervous system function, and cognitive health.
The capsaicin found in the dried red chilies can provide a temporary boost to your metabolism and has been linked to anti-inflammatory benefits.
A typical serving of homemade Szechuan Beef contains approximately 450-600 calories, depending on the cut of beef and the amount of oil used. Restaurant versions may be higher.
It can be a balanced meal. It's high in protein and contains vegetables. However, it can also be high in sodium from soy sauce and fat from oil. Making it at home allows you to control these ingredients for a healthier version.
The characteristic numbing sensation, known as 'ma' in Chinese, comes from the Sichuan peppercorns. They contain a molecule called hydroxy-alpha sanshool that creates a unique tingling, vibrating feeling on the tongue.
Absolutely. The heat primarily comes from the dried red chilies. You can reduce the number of chilies, or for even less heat, snip them open and discard the seeds before stir-frying.
Flank steak is the most common and ideal choice due to its flavor and texture. Sirloin steak or skirt steak are also excellent alternatives that will yield tender results when sliced thinly against the grain.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a skillet or wok over medium-high heat for a few minutes until warmed through. Microwaving can make the beef tough.
