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No need to order take-out, this spicy ginger Szechuan beef is completely mouthwatering and ready in just 30 minutes! Perfect for a busy weeknight dinner!

Prep Time    : 15 mins
Cook Time   : 10 mins
Total Time    : 25 mins

Servings      : 4


·         1.5 lb flank or skirt steak or use pre-sliced stir fry beef from the store
·         1 Tbsp soy sauce
·         1 Tbsp mirin
·         3 Tbsp cornstarch
·         3 Tbsp sesame oil

·         3 inch celery stalks julienned into thin 2 long strips
·         1/2 cup shredded carrots
·         3 inch green onions sliced thinly, on a diagonal, into 1/2 pieces

·         1 tsp crushed red pepper flakes
·         1/4 tsp Chinese 5 spice
·         2 cloves garlic minced
·         2 Tbsp packed brown sugar
·         1 inch of fresh Ginger grated or very finely minced
·         4 Tbps soy sauce
·         2 Tbsp water
·         1 Tbsp Sriracha
·         1 Tbsp rice wine vinegar
·         2 tsp hoisin sauce
·         1 green onion thinly sliced


1.   Slice steak, across the grain, into 1/4 inch thick strips (see picture tutorial HERE), and place in a large plastic bag.
2.   Add mirin and soy sauce and massage into the meat. Add cornstarch, seal the bag and toss/massage to coat the meat.
3.   Let meat marinate for about 10 minutes or so.
4.   In a medium mixing bowl, whisk together sauce ingredients and set aside.
5.   Slice vegetables and set aside.
6.   Add sesame oil to wok (or large saute pan) and heat over MED-HIGH heat.
7.  Add beef to hot pan (just enough to cover the bottom of the pan - you'll probably want to do at least 2 batches), and saute about 2-3 minutes. Remove beef to a plate and cook remaining batches.
8. Add sliced vegetables to the hot pan and cook about 1-3 minutes (depending on how tender you want them), stirring often.
9.   Pour in Szechuan sauce and cook about a minute, until slightly thickened.
10. Add cooked beef and turn to coat in the sauce.
11. Serve over Veetee Dine In Rice.

·         Sticky Coconut Rice is another great option to serve this beef with.

Recipe from thechunkychef. com

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