That’s it, my friends. I hope you enjoy this Szechuan beef recipe. Let me know if you make it and how you change it up. I’d love to hear how it turned out for you. Keep it spicy! Szechuan beef is a perfect recipe for the spicy food lover, with thinly sliced beef stir fried in a steaming hot pan, served up with chili peppers of your choice. The key is the homemade Szechuan sauce, which you can whip together quickly, along with some wonderfully vibrant, sweet and spicy flavors characteristic of Sichuan cuisine. Szechuan peppercorns in particular add a unique flavor and tongue-numbing quality, which greatly compliments the expansive umami of the Szechuan sauce. It’s better than your favorite Chinese restaurant. It’s a quick and easy dish to put together, ideal for weeknight meals, on the table in 30 minutes or less. I personally enjoy this recipe when the garden is producing, as I can grab out whatever peppers and vegetables I’m in the mood for. It’s very easy to customize with both heat and overall vegetables, making it super versatile. Let’s talk about how to make Szechuan Beef, shall we? To thicken the sauce, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the szechuan sauce and stir until it thickens up, 2-3 minutes. Set it aside for now. Add it to the pan in a single layer and cook, stirring, 3-4 minutes, or until it is nicely seared and cooked to your preference. Remove the beef and set it aside. Cook for 5 minutes to soften. Add the chiles de arbol (or japones) and peppercorns and cook another 2 minutes, stirring. Reduce the heat and simmer for 5 minutes. Boom! Done! Your Szechuan beef is ready to serve! Looks wonderful, doesn’t it? Nice and spicy for sure. Definitely a favorite in our home. I love this recipe. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes - by Chef Jet Tila
NOTE: This recipe was updated on 2/2/24. It was originally published on 6/21/21.
