Szechuan Beef
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Easy and quick to prepare, the stir fry Szechuan beef with vegetables is a very popular Chinese main dish ideal to be served with rice noodles.
30 November, 2018
serves for
4
total time
0
HR
25
MIN
ingredients
Soy sauce
3 tbsp
Oyster water
2 tbsp
Rice vinegar
2 tbsp
Chilli sauce
1 tbsp, preferable Szechuan
Brown sugar
2 tsp, soft
Peanut oil
3 tbsp, or sunflower oil
Beef
500 g, sirloin steak, trimmed and cut into thin strips
Broccoli
1, head, prepared into florets
Pepper
1 large, cored seeded and sliced
Red pepper
1 large, cored, seeded, and sliced
Carrots
1 large, peeled and shredded
Beans
250 g, green, trimmed
Sesame seeds
to garnish
Coriander
1 small handful, leaves only, to garnish
Salt
Pepper
black, freshly ground
Preparation
- Whisk together the soy sauce, oyster sauce, vinegar, hot water, chilli sauce, and sugar in a small bowl until the sugar has dissolved.
- Heat 2 tbsp groundnut oil in a large wok set over a high heat until hot.
- Season the steak with salt and pepper before adding to the wok, stir-frying until just coloured, 2-3 minutes.
- Add the remaining oil and then the broccoli, peppers, carrot, and green beans.
- Partially cover with a lid and let cook for for 2-3 minutes, stirring occasionally, until the vegetables start to soften.
- Remove the lid and add the prepared sauce from step 1, stirring thoroughly.
- Continue to stir-fry for a further 2 minutes, tossing occasionally, until the vegetables are tender and the sauce has reduced slightly.
- Divide the Szechuan beef between bowls and garnish with sesame seeds and coriander leaves before serving.
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