Spicy Szechuan Beef

Spicy Szechuan Beef is a bold, stir-fried favorite inspired by the fiery, aromatic flavors of Sichuan. Tender beef is tossed in a savory chili-garlic sauce with tongue-tingling spice, creating a fast, flavor-packed dinner that’s perfect over rice or noodles.Spicy Szechuan Beef is a bold, stir-fried favorite inspired by the fiery, aromatic flavors of Sichuan. Tender beef is tossed in a savory chili-garlic sauce with tongue-tingling spice, creating a fast, flavor-packed dinner that’s perfect over rice or noodles.

Ingredients:

• 2 tablespoons oil, divided
• 1 medium red bell pepper, sliced thin
• 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced
• green onions for garnish, if desired
• sesame seeds for garnish, if desired

Marinade

• 1 pound strip steak or flank steak, sliced thin
• 2 tablespoons cornstarch
• 2 tablespoons mirin
• 1/4 teaspoon Psycho Soy Hot Sauce

Sauce

• 1 bottle Peppers of Key West Asian Marinade

Driections:

1. Add the steak and the marinade ingredients to a large Ziplock bag including the Psycho Soy Hot Sauce. Toss to coat and let the beef marinate for 15 minutes or while you are getting the sauce ingredients together.
2. When you are ready to cook heat 1 tablespoon oil in a large skillet over medium high heat.
3. Add in beef (discard marinade). Sear beef for 2-3 on both sides. Just until the beef is browned on the outside.
4. Remove from the pan and set aside.
5. Add the remaining tablespoon of oil to the pan.
6. Add in bell pepper, ginger, and garlic and sauté for 3-4 minutes or until the pepper is tender.
7. Add the beef back to the pan along with the Peppers of Key West Asian Marinade.
8. Simmer for 1-2 minutes or until the Peppers of Key West Asian Marinade is thickened.
9. Serve immediately with green onions and sesame seeds for garnish, if desired.

 

❓ Frequently Asked Questions: Spicy Szechuan Beef

How spicy is Spicy Szechuan Beef?
It’s usually medium to hot, depending on how much chili paste or pepper you use. You can easily adjust the heat to your preference.

What cut of beef works best?
Flank steak, sirloin, or skirt steak are great choices because they cook quickly and stay tender when sliced thin.

What should I serve with this dish?
It’s delicious over steamed rice, fried rice, or noodles, and pairs well with simple stir-fried vegetables.

Can I make this recipe ahead of time?
Yes — you can prep the beef and sauce in advance. Cook just before serving for best texture, or store leftovers in the fridge for up to 3 days.

Can I add vegetables?
Absolutely. Bell peppers, broccoli, snap peas, or onions add great crunch and balance to the spicy sauce.