Delicious Szechuan Beefis filled with mouthwatering bold flavor! Tender strips of beef, bell peppers, snap peas and broccoli is stir-fried together with a perfectly sweet, spicy, tangy sauce. It's way better than takeout and cooks up in under 20 minutes!
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 vegetable oil up over medium high heat. Add the marinated steak to the wok and sear the beef until it is all browned on each side. Don’t cook it for too long though, it will finish cooking with the vegetables.
Remove the steak from the wok, add in 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 in the garlic, and the seared beef, sauté for a few minutes. Reduce the heat to medium. Pour the szechuan sauce over the steak and vegetables, sauté all the vegetables and steak in the sauce, stirring continually, until the sauce is evenly coating everything.
Remove the Szechuan beef from the wok and serve over rice.
Keep leftovers in an airtight container in the fridge for up to 4 days.I like to serve this beef with my Easy Fried Rice.