Szechuan Style Beef

This quick and easy Szechuan Beef Stirfry will be one of the best beef and Chinese vegetable dishes you’ll make this year. With meltingly tender strips of juicy beef, dripping in a sweet and spicy szechuan sauce.

Course Dinner

Cuisine Chinese

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 438kcal

Author Kim

Ingredients

2 tablespoons vegetable oil
500 grams /1 pound lean beef fillet fat trimmed, thinly sliced
1 medium Red onion (cut into wedges
2 cloves Garlic crushed
3 cm piece Ginger grated
1 ½ teaspoon Sichuan Pepper
1 teaspoon Chinese Five Spice
1 bunch Choy Sum cut into 3 cm pieces
1 bunch Bok Choi cut into 3 cm pieces
1 bunch Broccolini cut into 5cm lengths
⅓ cup Oyster sauce
1 tablespoon Light soy sauce

To Serve

2 cups Jasmine rice
2 tablespoons Slivered Almonds
2 Green shallots, sliced

Instructions

Heat wok over high heat and add half the vegetable oil. Add the meat and stirfry for 3 to 4 minutes until brown. Remove from wok onto a plate and set aside.
Add remaining oil to wok and add the red onion, stirfrying for 1 minute. Add the beef back to the wok, along with ginger, garlic, five spice, and Sichuan pepper and stirfry until fragrant.
Add the greens and stirfry for a further 2 minutes until vegetables just begin to soften.
Add the oyster sauce and soy sauce, stirring through until heated.
Serve immediately with your favourite rice and almonds and shallots scattered on top.

Notes

Beef: I used Rump Steak that I cut into thin slices. Alternatively you could buy the already cut beef strips, however I find that they are generally too thick, and so prefer to cut my own even though it’s a bit more work.
Sichuan Pepper: I buy mine in whole peppercorns, which I ground using a mortar and pestle. If you can’t find this spice in the supermarkets you may need to check out the more specialised Deli supermarkets which is where I found mine. I didn’t have to make a special trip to the Asian grocer, although that would certainly be an option . Grounding this spice is super easy and only took a minute to do. If you don’t already own one, you can pick up a mortar and pestle from a kitchenware shop, or even the supermarket pretty cheaply. Store this spice in an air tight container and it will last for a long time.
Chinese Five Spice: this is a common spice available in the spice aisle at all major supermarkets and an essential flavour to round out the dish.
Oil: Canola, sunflower, coconut, peanut can be substituted. Basically use whatever you have on hand, even if it’s a spray oil.
Veges: If you can’t find Asian vegetables, use what is available near you – Kale, cabbage, spinach, regular broccoli, even carrots diced up. Anything goes!
Garlic and Ginger: try to use fresh if you can, but I’ve made it with the garlic and ginger paste in jars as well and it still tastes great.
Almonds: You can lightly toast the almonds or leave them untoasted. Both options work, but toasting them does bring a nice bit or extra flavour. To toast, preheat oven to 200 degrees C (400 degrees F), spread almonds on a baking tray and bake for 3 – 4 minutes.
Nutritional Information: the nutritional information includes 2 cups of steamed Jasmine rice. If not included, overall calories er serve would be less.

Nutrition