Beef · Dinner · Easy · Protein ·

Szechuan-Rindfleisch

Name: Szechuan beef
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g steak, cut into strips (approximately 1 lb); 2 tbsp light soy sauce; 2 tbsp Shaoxing cooking wine; 2 tbsp cornflour (cornstarch); 2 red capsicums, sliced thin (red bell peppers); thumb-sized piece of ginger, peeled and julienned; 4 cloves of garlic, crushed and finely diced; 2 large spring onions, sliced thinly, whites and green parts kept separate; 2 tbsp Szechuan peppercorns; 2 tbsp chilli crisp; 2 tbsp fermented bean paste; 1 tbsp light soy sauce; 1 tbsp black vinegar; 1 tbsp sugar; 3 tbsp peanut oil; rice to serve

Szechuan-Rindfleisch ist ein kräftiges und würziges Gericht, das für seine betäubende Schärfe und seinen tiefen, komplexen Geschmack bekannt ist. Dieses Gericht besteht aus zarten Rindfleischstreifen, die mit einer Vielzahl von kräftigem Gemüse und einer unverwechselbaren Sauce aus Szechuan-Pfefferkörnern, Knoblauch, Ingwer und Chilis gebraten werden.

Rated 3.6 stars by 44 users, click here to rate this recipe.

Servings

Prep time

25 minutes

Cook time

20 minutes

Szechuan Beef is a bold and spicy dish known for its numbing heat and deep, complex flavours. This dish features tender strips of beef stir-fried with a variety of vibrant vegetables and a distinctive sauce made from Szechuan peppercorns, garlic, ginger, and chilies.

Watch the video →

Ingredients

500g steak, cut into strips (approximately 1 lb)
2 tbsp light soy sauce
2 tbsp Shaoxing cooking wine
2 tbsp cornflour (cornstarch)
2 red capsicums, sliced thin (red bell peppers)
thumb-sized piece of ginger, peeled and julienned
4 cloves of garlic, crushed and finely diced
2 large spring onions, sliced thinly, whites and green parts kept separate
2 tbsp Szechuan peppercorns
2 tbsp chilli crisp
2 tbsp fermented bean paste
1 tbsp light soy sauce
1 tbsp black vinegar
1 tbsp sugar
3 tbsp peanut oil
rice to serve

View cart (0) Checkout

Directions

Place the sliced beef in a bowl with 2 tablespoons of light soy sauce, 2 tablespoons of Shaoxing cooking wine, and 2 tablespoons of cornflour. Mix well and marinate.
Prepare all your vegetables so they are ready to cook.
Toast the Szechuan peppercorns in a dry pan for 1-2 minutes, or until they become fragrant. Transfer them to a mortar and pestle and pound them slightly, just to break them up a bit.
Make the sauce by combining chilli crisp, fermented bean paste, 1 tablespoon of light soy sauce, black vinegar, and 1 tablespoon of sugar in a bowl. Stir well.
Place a wok over high heat and add the peanut oil. Once the oil is hot, add the marinated beef and stir-fry for 3-4 minutes, or until the beef is browned. Remove the beef from the wok and set aside.
Place the walk back on the heat and add the red capsicums and stir-fry for 1-2 minutes. Then, add the ginger, garlic, and the white part of the spring onions. Stir-fry for a couple of minutes.
Add the toasted Szechuan peppercorns and the beef back into the wok. Stir-fry for 1-2 minutes before adding the sauce. Toss well to combine.
Serve the Szechuan beef garnished with the green part of the spring onions, alongside rice.