Hot and Spicy Beef Hot and Spicy Beef Chinese Food

Spicy Szechuan Beef. Tender steak sliced sparse and coated in an amazing sweet and spicy Szechuan sauce! This one-pan beefiness dish is low carb and perfect for a quick and piece of cake, filling family meal.

If y'all've been looking to endeavor beef Szechuan style, you're in for a treat! This Szechuan Spicy Beefiness is super tender, juicy, and covered in an astonishing bootleg Szechuan sauce. The best function of this dish has to be the sauce! It'southward the perfect combination of sweetness and spicy.

I've lightened this recipe up by not deep frying the beefiness. Instead the beef gets seared in a little chip of oil over really loftier oestrus. This quick cooking helps to keep the beef tender and gets a nice crisp caramelization on the outside.

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• What is Szechuan beef?
• What makes this Szechuan Beef recipe so skillful?
• Hither are the ingredients for this Szechuan Beefiness recipe:
• How do I brand Szechuan Beef?
• What tin can I serve this with?
• What is mirin? Tin can I use something else instead?
• How do I shop this piece of cake Szechuan beefiness recipe?
• Hither are more quick & easy takeout recipes you can make at domicile!

What is Szechuan beef?

Szechuan Beef is stir-fried thin slices of marinated beef coated in a Szechuan sauce. The sauce is thick, tangy, slightly sweet with a flake of a kick. This fashion originally comes from the Sichuan Province in Communist china. This region's cuisine is traditionally loaded with bold flavors from garlic, chili peppers, and the Sichuan peppercorn. Kung Pao, Hot & Sour, and Mapo dishes besides come from Sichuan.

What makes this Szechuan Beefiness recipe so good?

• It'southward loaded with flavor: It has over eight different spices, herbs and sauces!
• It can be made fast!: Just 15 minutes of prep plus 15 minutes of cooking!
• Information technology uses one pan: Less mess to clean upwardly later!
• It's low carb: just 14g net carbs per serving. Serve it over cauliflower rice if you're keeping an eye on carbs!

Here are the ingredients for this Szechuan Beef recipe:

• Beefiness: strip steak or flank steak, sliced sparse are the best cuts of meat for this recipe because they are tender and lean and stand upwardly to fast cooking times.
• Oil: I utilize a neutral oil for pan frying the beef and then sesame oil and chili oil for the sauce.
• Sauces: hoisin, rice wine vinegar, low sodium soy sauce, and mirin are all added to make the sweet and tangy szechuan sauce. Y'all tin can find all of the sauce ingredients in the international island of near grocery stores!
• Vegetables and herbs: red bell pepper, garlic and ginger give this dish so much season.
• Cornstarch: Is used to help the beef get crispy when frying, and to thicken up the sauce.
• Sugar: low-cal brown sugar for a footling sweet. Nothing beats spicy & sweetness!

How practise I make Szechuan Beef?

1. Slice the beefiness: I always like to slice the beef confronting the grain in super thin slices. This will requite you super tender beef for stir frys.
2. Marinade the beefiness: Add the steak and the marinade ingredients – depression sodium soy sauce, mirin, and cornstarch – to a large ziplock bag. Toss to coat and permit the beef marinate for 15 minutes or while yous are getting the sauce ingredients together.
3. Make the sauce: Meanwhile in a modest bowl combine the sauce ingredients – low sodium soy sauce, chili oil, water, sesame oil, rice wine vinegar, hoisin, and light brown sugar – and set it aside.
4. Cook the beef: When you are ready to cook estrus i tablespoon oil in a big skillet over medium-high rut. Add in beef, and discard the marinade. The play tricks to this dish is to cook the steak quickly over loftier heat. It gets a nice sear on the outside but stays nice and juicy on the inside. Sear beef for 2-iii on both sides, just until the beefiness is browned on the outside. Remove the beef from the pan and set aside.
5. Cook the vegetables: Add together the remaining tablespoon of oil to the pan. Add in bell pepper, garlic, and ginger and sauté for three-four minutes or until tender.
6. To finish: Add the beef back to the pan along with the sauce. Simmer for 1-ii minutes or until the sauce is thickened. Serve immediately with green onions and sesame seeds for garnish, if desired

What can I serve this with?

I like to serve this Spicy Szechuan Beef over fried rice, cauliflower fried rice, or noodles. Either way it's crawly.

What is mirin? Tin can I use something else instead?

Mirin is a sake-like rice wine, with lower carbohydrate and lower alcohol. If you can't find mirin easily, attempt rice vinegar or dry out white vino instead!

How do I store this easy Szechuan beefiness recipe?

Refrigerator: Shop in an airtight container in the fridge for 3-4 days. Reheat thoroughly in the microwave or in the oven before consuming.

Freezer: Store in an airtight, freezer-friendly container or freezer bag for up to iii months. Thaw earlier reheating.

Hither are more quick & like shooting fish in a barrel takeout recipes you tin make at home!

• Egg Scroll In A Basin
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• Craven Lo Mein
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Spicy Szechuan Beef

Spicy Szechuan Beef. Tender steak sliced thin and coated in an amazing sweet and spicy Szechuan sauce!

Spicy Szechuan Beefiness

• 2 tablespoons oil divided
• i medium ruddy bell pepper sliced thin
• 1 teaspoon ginger minced
• i teaspoon garlic minced
• light-green onions for garnish if desired
• sesame seeds for garnish if desired

Marinade

• 1 pound strip steak or flank steak sliced thin
• 2 tablespoons cornstarch
• 2 tablespoons mirin
• 1 tablespoon depression sodium soy sauce

Sauce

• 3 tablespoons low sodium soy sauce
• 1/2 teaspoon chili oil
• 1 tablespoons h2o
• 1/2 teaspoon sesame oil
• ane tablespoon rice wine vinegar
• 1 tablespoon hoisin
• 1 tablespoon light brown carbohydrate

Images:

• Add together the steak and the marinade ingredients to a large ziplock bag. Toss to coat and let the beef marinate for xv minutes or while y'all are getting the sauce ingredients together.

  

• Meanwhile in a small bowl combine the sauce ingredients, set up aside.

  

• When you lot are ready to melt oestrus 1 tablespoon oil in a large skillet over medium high heat.

  Add in beefiness (discard marinade). Sear beef for 2-three on both sides. Just until the beef is browned on the outside. Remove from the pan and set aside.

  

• Add the remaining tablespoon of oil to the pan. Add in bell pepper, ginger, and garlic, and sauté for 3-4 minutes or until the pepper is tender.

  

• Add the beef back to the pan along with the sauce. Simmer for 1-two minutes or until the sauce is thickened.

  

• Serve immediately with green onions and sesame seeds for garnish, if desired

  

Nutrition Facts

Spicy Szechuan Beefiness

Corporeality Per Serving

Calories 393 Calories from Fat 225

% Daily Value*

Fat 25g 38%

Saturated Fat 8g 50%

Cholesterol 91mg 30%

Sodium 725mg 32%

Potassium 439mg xiii%

Carbohydrates 15g 5%

Fiber 1g 4%

Sugar 8g 9%

Protein 25g 50%

Vitamin A 931IU 19%

Vitamin C 38mg 46%

Calcium 26mg iii%

Atomic number 26 2mg eleven%

* Percent Daily Values are based on a 2000 calorie diet.

Originally published April 27, 2018

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Source: https://chefsavvy.com/spicy-szechuan-beef/

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