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Spicy Szechuan Beef Stir-Fry

Name: Spicy Szechuan Beef Stir-Fry
Total time: 35 min
Ingredients: 500g flank steak; 2 tablespoons vegetable oil; 2 tablespoons soy sauce; 1 tablespoon Szechuan peppercorns; 1 tablespoon chili paste; 2 teaspoons fresh ginger, minced; 3 cloves garlic, minced; 1 large onion, sliced; 1 large carrot, julienned; 1 red bell pepper, sliced; 2 green onions, chopped

35 min 359 kcal per serving Medium

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Ingredients

4 Servings

flank steak500 g
vegetable oil2 tablespoons
soy sauce2 tablespoons
Szechuan peppercorns1 tablespoon
chili paste1 tablespoon
fresh ginger, minced2 teaspoons
garlic, minced3 cloves
onion, sliced1 large
carrot, julienned1 large
red bell pepper, sliced1 large
green onions, chopped2 pieces

Instructions

1
Slice the flank steak thinly against the grain and set aside.
2
In a small bowl, mix the soy sauce and chili paste to create a marinade. Add the sliced beef and toss to coat. Let it marinate for at least 15 minutes.
3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the Szechuan peppercorns and stir-fry for 30 seconds until fragrant.
4
Add the marinated beef to the wok and stir-fry for 2-3 minutes until browned. Remove the beef from the wok and set aside.
5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced ginger and garlic, and stir-fry for 30 seconds.
6
Add the sliced onion, julienned carrot, and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are just tender but still crisp.
7
Return the beef to the wok and toss everything together. Stir-fry for another 1-2 minutes to combine and heat through.
8
Add the chopped green onions, toss briefly, and remove from heat.
9
Serve hot with steamed rice or noodles if desired.