Szechuan Beef

5 from 1 vote

Delicious Szechuan Beef is filled with mouthwatering bold flavor! Tender strips of beef, bell peppers, snap peas, and broccoli are stir-fried together with a perfectly sweet, spicy, tangy sauce. It's way better than takeout and cooks up in under 20 minutes!

Prep Time40

Cook Time15

Total Time55

Course: Dinner, Main Course

Cuisine: Asian

Keyword: flank steak, Szechuan Beef recipe

Servings: people

Author: Alyssa Rivers

Ingredients

1 pound flank steak
1 tablespoon Chinese black vinegar
1 tablespoon soy sauce
2 teaspoons Chinese five spice
2 tablespoons cornstarch
3 tablespoons vegetable oil divided
½ yellow onion diced
1 cup sugar snap peas cut in half
1 cup broccoli chopped
1 red bell peppers sliced
1 clove garlic minced
⅔ cup Szechuan sauce
1 stalk green onion chopped for garnish

Instructions

Slice the flank steak into ¼ inch slices about 3 inches long. Prep all your vegetables and set them aside.
In a large freezer bag, mix together the black vinegar, soy sauce, Chinese Five Spice, and cornstarch. Add the flank steak to the bag and shake to coat evenly. Let the steak marinate for at least 30 minutes.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated steak to the wok and sear the beef until it is browned on each side. Don’t cook it too long; it will continue to cook with the vegetables.
Remove the steak from the wok, and add another tablespoon of vegetable oil, onions, sugar peas, broccoli, and peppers. Sauté until the vegetables have begun to tenderize and the onions are transparent.
Add the garlic and seared beef and sauté for a few minutes. Reduce the heat to medium. Pour the Szechuan sauce over the steak and vegetables, stirring until the sauce evenly coats everything.
Remove the Szechuan beef from the wok, serve it over rice, and garnish it with green onion. Enjoy!

Nutrition

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