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Szechuan beef with red pepers onion on black skillet

Szechuan Beef

Quick and easy beef stir-fried with onions, red peppers and toss in a savory, sweet sauce. So delicious and addicting. Skip the take out and try this homemade version.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

Beef marinade:

  • 2 teaspoons vegetable oil
  • 1 lb beef (cut into thin strips) flank steak or top sirloin
  • 1/2 teaspoon salt
  • 1 egg beaten

Sauce:

  • 2 tablespoons shaoxing wine
  • 3 tablespoons rice vinegar
  • 2 tablespoons less sodium soy sauce
  • 1 teaspoon chili oil
  • 1/2 cup water
  • 1 tablespoon bean paste
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch

For the skillet:

  • 1 jalapenos diced (seeds, membrane removed)
  • 3 cloves garlic (minced)
  • 1 thumbsize ginger (freshly grated)
  • 1/3 cup corn starch
  • 2 red peppers (thinly sliced)
  • 1/2 small onion (sliced)
  • sesame seeds for toppings.
  • 1 small stalk green onion (chopped)

Instructions

  1. Beef: Beat the egg in a bowl. Place beef and marinade ingredients. Let sit for at least 15 minutes while preparing for other ingredients.

  2. Sauce: Combine all sauces ingredients in a bowl. Mix well and set aside.

  3. Place cornstarch in a bowl. Transfer beef to the cornstarch mixture, shaking off excess water. Stir well so beef is evenly coated with cornstarch.

  4. Heat oil in a large skillet over medium high heat. Add the beef and cook undisturbed for 2 minutes, until beef is no longer pink and golden. Flip over and cook for another minute. Transfer to a plate.

  5. You should have a few tablespoons of oil left in the skillet. Turn heat down to medium. Toss in jalapenos, green onion, red peppers, onion and stir-fry for a minute. Add in garlic, ginger and cook for another minute, until fragrant. Pour in the sauce, stir well to combine with vegetables and cook until it thickens, about 2 minutes.

  6. Add the beef back to the skillet, stir well to coat with sauce.

  7. Top off with sesame seeds. Serve over rice or with steam vegetables.

Recipe Notes

  1. You can use apple vinegar in substitution of rice vinegar, although the taste will change a bit. 
  2. Chili oil is optional, you can substitute with sriracha or any spicy sauce would work. 
  3. If you can't locate Chinese black bean paste, skip it and use more salt.