Szechuan Beef

Servings: servings

Calories: 334cal

Slice steak thinly against the grain into 1/4 inch pieces.
Mix all marinade ingredients. Stir marinade and steak together, toss to coat well. Cover with plastic wrap or foil. Set aside to marinade at room temperature for 40 minutes.
Heat olive oil in deep skillet or wok over medium-high heat. Add meat and stir fry until just no longer pink, about 3-5 minutes. Do not overcook.
To the meat in the skillet, add peppers, carrots, and shallots. Cook for a 2-3 minutes, tossing with the meat constantly.
At this point the dish is already done, but to thicken the sauce follow the next step.
Drain off about 1/2 cup of the juice from the pan. If you don’t have enough, you can use beef broth the make up the difference. Place cornstarch in a small dish and dribble in a little of the reserved juice you just removed from the pan. Mix with cornstarch to form a paste then add that mixture back into the remaining juices. Add cornstarch mixture back to the skillet and cook for 2-3 minutes more.
Serve with rice or noodles.

5 from 4 votes

Have all your ingredients ready to go before you begin stir frying the meat.
You can use flat iron, flank steak, or skirt steak instead of sirloin steak if desired. It's important to slice the beef thinly against the grain because if you do not, you will likely end up with chewy and tough beef strips.
Another tip is to slice the meat when it’s partially frozen as it’s much easier to slice through and gives you nice straight cuts.
Leftovers can be stores in an airtight container in the fridge for 3-4 days.

Course: Dinner

Cuisine: Chinese

Prep Time10

Cook Time15

Marinade40

Total Time1 5