A Spicy Chinese Dish With Beef

Szechuan Beefiness - Easy Chinese recipe with tender beef covered in bootleg Szechuan sauce. Brand it better and healthier than PF Changs!

Chinese Szechuan Beef

Over the years, countless American readers asking a Szechuan beef recipe.

Therefore, I adult this recipe specifically for everyone waiting for this popular American-Chinese recipe.

To clarify, I say this considering I accept never had American-style Szechuan beef until very recently.

What Is Sichuan Beefiness?

Szechuan beef, much like beef and broccoli, is non actually from Cathay.

For example, there is a poached beefiness from Sichuan that is in a fiery chili-oil sauce, called 水煮牛肉, or literally "Water Cooked Beef" that looks like this moving picture.

On the other mitt, the Chinese beef dishes institute in the Usa are mostly just stir-fried beef in a mildly spicy sauce with some vegetables.

Every Chinese eating place or Chinese buffet hither has their own rendition of Sichuan beef.

Consequently, thisSzechuan beef is my take on PF Chang'due south version.

What Does Szechuan Beef Gustatory modality Like?

The beefiness is thinly sliced and marinated with cornstarch to attain a velvety and tender texture, which is highly prized in Chinese cuisine.

The sauce is a tad spicy, savory, and slightly sweet.

Szechuan Beefiness is not to be confused with Hunan or Mongolian Beef. Hunan Beef is generally spicier in flavor than Szechuan cuisine, while Mongolian Beef is more than balmy in taste.

The end result of this beef pairs great with steamed rice and I hope you will bask my concoction.

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How Many Calories per Serving?

This recipe is only 486 calories per serving.

What Dishes to Serve with This Recipe?

For a wholesome meal and piece of cake weeknight dinner, I recommend the post-obit recipes.

Get tricks for quick & easy meals!

Prep Fourth dimension twenty minutes

Cook Time 5 minutes

Total Time 25 minutes

Ingredients

• ii tablespoons oil
• 8 oz. (226 g) beefiness, cutting into sparse strips
• 2 cloves garlic, minced
• one/4 modest green bong pepper, cut into long strips
• i/four minor red bong pepper, cutting into long trips
• 1-ii babe carrots, cut into matchstick strips
• 1/ii teaspoon chili oil, bottled chili oil, optional
• 2 stalks scallions, cut into two-inch strips

Marinade:

• i teaspoon corn starch
• one/2 teaspoon shaoxing wine, chinese rice vino
• 1 teaspoon dark soy sauce

Sauce:

• 1/2 tablespoon oyster sauce
• ane/two tablespoon chili garlic sauce
• 1 1/2 teaspoons soy sauce
• 2 teaspoons sugar
• ii tablespoons water
• 1/2 teaspoon chili oil
• 1/2 teaspoon sesame oil

Instructions

1. Marinate the beef with all the ingredients in the Marinade, for xv minutes.
2. Combine all the ingredients in the Sauce, stir and mix well, ready aside.
3. Heat up a wok and add 1 tablespoon of oil. When the oil is fully heated, add the beefiness and do a few quick stirs, until the surface turns opaque and slightly charred. Transfer out and set aside.
4. Clean the wok and add the remaining 1 tablespoon of oil. When the oil is fully heated, add together the garlic and stir-fry until aromatic. Add together all the peppers and carrots and stir a few times before calculation the beef back into the wok. Add the Sauce and stir to combine well. Stir in the scallion and chili oil, dish out and serve immediately with steamed rice.

Notes

I used Rooster brand (Huy Foong) chili garlic sauce, which is ordinarily available in the Us. Other make of coarse chili garlic sauce will work just fine. Shaoxing wine or Chinese rice wine is optional, nonetheless it makes the dish better with a faint scent. Szechuan is the old English spelling for Sichuan, a province in Red china.

Nutrition Information

Serving Size

two people
Corporeality Per Serving Calories 486 Total Fat 40g Saturated Fat 21g Cholesterol 81mg Sodium 835mg Carbohydrates 11g Cobweb 1g Carbohydrate 6g Protein 21g

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Source: https://rasamalaysia.com/szechuan-beef-recipe/

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