Enjoy a classic Chinese-American dish that’s restaurant-quality and made for those who enjoy a little spice.
As a longtime lover of Chinese food, I always enjoy trying to make homemade versions of the dishes I usually order from restaurants. With this recipe for Szechuan beef, I think I have something that’s better than any takeout version I’ve ever eaten. I can’t promise that this is as tasty and spicy as the original version of Szechuan beef that was created in the Sichuan province of China. But if you enjoy Chinese food and want a dish that’s simple to cook at home, I assure you this recipe for Szechuan beef is as delicious as anything you’ll find at your local Chinese restaurant.
Personally, I love cooking with lean, thinly-cut slices of flank steak. They practically melt in your mouth. Plus, this recipe has several layers of flavor, thanks to the different types of peppers and the incredible sauce that covers the meat and veggies. The combination of garlic and ginger gives it a brilliant aroma, and there’s a little sweetness from the brown sugar mixed with the spice of the chili sauce. Also, with soy sauce, hoisin sauce, and a few other ingredients, there is a savory element to this dish that makes it hard to stop after that first wonderful bite.
Is Szechuan Beef Healthy?
From a health perspective, Szechuan beef gets mixed reviews. Flank steak provides a ton of protein, and the bell peppers add some vitamins and minerals, such as vitamin A and magnesium. However, if you’re trying to limit fat and calories, Szechuan beef may not be a good fit. Ingredients like soy sauce and hoisin sauce also add a lot of sodium to this dish, so be sure to look for low-sodium versions if sodium intake is a concern for you.
Balance Spice and Sweetness
The best Szechuan beef maintains a balance between sweet and spicy. Of course, this is meant to be a spicy dish, but if you prefer things to be even more spicy, try adding more chili sauce, or throw in some red pepper flakes. On the other hand, if you want to remove some of the heat, you can reduce or omit the chili sauce or chili oil from the recipe. But if you do this, keep in mind that you may want to reduce the amount of brown sugar as well. Otherwise, the dish will come out too sweet and won’t strike the right balance between sweet and spicy.
INGREDIENTS
- 1 pound flank steak, thinly sliced
- 3 1/2 tablespoons cornstarch (for coating beef)
- 2 tablespoons vegetable oil
- 1 small yellow onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon chili oil
- 1 tablespoon chili sauce
- 1 tablespoon brown sugar
- 2 1/2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 1/2 cup beef broth
- Sesame seeds, for garnish
INSTRUCTIONS
Marinate
Prepare and marinate beef.
Sauté
Cook beef and vegetables.
Simmer
Combine with sauce and simmer.
Devour!
FAQs & Tips
Leftover Szechuan beef will stay good for up to 5 days if it’s refrigerated in an airtight container. Reheat in a skillet over medium heat, along with a little water, and cook until heated through.
Compared to Szechuan beef, traditional Hunan beef is smokier, while Mongolian beef is typically a sweeter dish.
Yes! If you think Szechuan beef is missing veggies or you want to replace the bell peppers, try adding snow peas, mushrooms, zucchini, or asparagus. You can also consider adding water chestnuts, cashews, or peanuts to provide a little crunch.
Serving Suggestions
As with most Chinese dishes, I would recommend a side of Steamed Rice to complement Szechuan beef. You may also want to consider Vegetable Fried Rice or veggies like Steamed Broccoli or Garlic-Parmesan Green Beans. Of course, if you’re making a Chinese dish on your own instead of getting takeout, you might as well create some homemade Chinese side dishes as well, including Chicken Potstickers, Air-Fryer Wontons, and Crispy Air-Fryer Egg Rolls.
Recipe
Szechuan Beef
Ingredients
- 1 pound flank steak thinly-sliced
- 3 1/2 tablespoons cornstarch for coating beef
- 2 tablespoons vegetable oil
- 1 small yellow onion sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon chili oil
- 1 tablespoon chili sauce
- 1 tablespoon brown sugar
- 2 1/2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 1/2 cup beef broth
- Sesame seeds for garnish
Instructions
-
Toss the thinly sliced flank steak with 3 1/2 tablespoons cornstarch and a pinch of salt. Set aside for 10 minutes.
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Heat vegetable oil in a large skillet over medium-high heat. Add the beef and sear until browned, about 2-4 minutes per side.
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Remove the beef and set aside. In the same skillet, add onion, bell pepper, garlic, and ginger, and sauté until vegetables are soft, adding more oil during cooking if needed. Return the beef to the skillet.
-
Mix soy sauce, hoisin sauce, chili oil, chili sauce, brown sugar, sesame oil, 1 tablespoon cornstarch, and beef broth in a bowl. Pour over the beef and vegetables in the skillet.
-
Bring to a boil and let simmer until the sauce thickens slightly, about 3-5 minutes. Serve hot, garnished with sesame seeds.
Nutrition
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