Szechuan Beef

Szechuan Beef
“The way you cut your meat reflects the way you live.”


For marinade

  • 4 tbsp.cornstarch
  • 3 sauce
  • 2 tbsp.rice wine
  • 1 lb.sirloin or flank steak, thinly sliced against the grain

For sauce

  • 1/2 cup soy sauce
  • 3 tbsp.rice wine
  • 3 tbsp.chili garlic sauce
  • 3 tsp.sesame oil
  • 2 tbsp.fresh minced ginger
  • 5 cloves garlic, minced
  • 2 tbsp.cornstarch
  • Oil for frying

Ingredients for final cooking

  • 1 large carrots, sliced into sticks
  • 1 red bell pepper, sliced into sticks
  • 4 dried chile peppers
  • 4 tablespoons sesame oil
  • 3 green onions, thinly sliced and ready for garnish
  • 4 tablespoons sesame seeds, for garnish


  • In a large mixing bowl, combine the cornstarch, soy sauce, and rice wine.
  • Add the steakĀ and toss thoroughly to coat evenly.
  • Allow to marinate for 30 minutes.
  • To make the sauce: In medium size mixing bowl, mix together the soy sauce, rice wine, chili sauce, sesame oil, ginger, and garlic.
  • In a large wok, add 1 tablespoon oil over high heat. Cook the steak, until golden brown and just about cooked through, about 3 minutes on each side then remove to a plate.
  • In the same wok over high heat, heat 1 tablespoon oil. Add the carrots and cook for 2 minutes.
  • Add the bell peppers and cook until the carrots and bell peppers are soft, 4 minutes. Add dried chile peppers to toast for 2 minutes.
  • Pour in the sauce and cook for 1 minute until it starts to thicken then whisk in the cornstarch gradually, and whisk until fully thickened, about 4 minutes.
  • Add the steak and coat in the sauce.
  • Add the sesame oil and turn the fire off and mix well.
  • Garnish with green onions and sesame seeds.
  • Serve alonside sticky white rice and enjoy!


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