szechuan beef

Szechuan Tofu and Veggies! A flavorful vegan stir-fry with crispy tofu, szechuan sauce and loaded up with healthy vegetables! Quick, easy and flavorful!!!

Szechuan Tofu and Veggies

salt and pepper

onion

mushrooms (optional)

shredded cabbage (or shredded brussels, or shredded broccoli)

carrots

red bell pepper, thinly sliced

beans

: 6- 8 small dried red Chinese or Arbol chilies

garnish: scallions, sesame seeds, chili flakes

Heat oil in a skillet. Season oil generously with salt and pepper. With tofu, I generally use ½ teaspoon kosher salt per ½ pound of tofu. Swirl the seasoned oil around until spread out uniformly.  Add tofu and sear on at least two sides, until crispy and golden. Be patient here. Set aside.

To the same pan, add a little more oil if needed,  onion, and mushrooms and sauté over medium high heat &#8211; stirring constantly, until tender, about 3 minutes. Add the remaining veggies, add the dried chilies if you like -and lower heat to medium, and sauté,  tossing &amp; stirring for 3-5 minutes until just tender or al dente. Tender, but vibrant and still slightly crisp!

Add the Szechuan Sauce, starting with ¼ cup and adding more to taste. Cook the sauce 2 minutes, letting it thicken a bit. Toss in the crispy tofu ( or shrimp or chicken) right at the end, just to warm it up.

Divide among two bowls. Sprinkle with sesame seeds and scallions. Add chili flakes for more heat.

Serve this just as it is, or over rice, or noodles&#8230; and remember, do not eat the dried chilis!

This was fantastic! I’ve made it twice, once with tofu and once with shrimp, and used the corn starch version of the sauce for stir fry. The sauce kept great in the fridge for a couple of days, between the two versions. Both were terrific but I loved the tofu especially. I used regular peppercorns and served it over quinoa. Way better than restaurant takeout.

I doubled the sauce and made it a day ahead to make dinner quicker.
(I used regular peppercorns, and did not have chilis.)
I also put some of the extra sauce on the tofu and baked it.
New and interesting flavors to put into the rotation.
THanks

Delicious. Freezes well, too. Next time I make it, I think I'll skip the tofu and sub cashew nuts (saves time and I'm not a huge tofu fan).

Turned out really nice. Served with rice. Used packaged szechuan sauce instead of making my own

I really wanted to love this recipe but I found it to be a bit salty with the base of tamari. I had to put about 1/4 cup of water to make it more tolerable. Any suggestions?

I made this recipe last night and substituted some of the veggies. It was super good and the sauce was delicious! Will make again.

I made this for our meatless Monday dinner and it was so delicious!  I made a large batch of the Szechuan sauce to have on hand for more meals to come.  Thank you so much!

This is delicious! My husband made it for dinner tonight and I practically licked the bowl!

https://content.jwplatform.com/videos/NWwbsRCC.mp4

Szechuan Tofu and Veggies Video 

Get ready to break a little sweat with this Szechuan Beef: a hefty amount of chili and spice, tamed by sweet red bell peppers and carrots, and perfect for dinner.

Szechuan Beef

sirloin steak, sliced very thinly against the grain

Chinese black vinegar

c. low-sodium soy sauce

sesame oil

granulated sugar

garlic, grated

ginger

tsp. black pepper

ground Szechuan peppercorn

tbsp. corn starch

tbsp. peanut oil, divided

tbsp. fermented chili bean paste (doubanjiang)

red chilis

Szechuan peppercorns

garlic,

green onions, thinly sliced,

tbsp. red chili oil

red bell peppers, thinly sliced

carrots,

c. low-sodium broth or water

hoisin sauce

tbsp. sambal oelek

Sesame seeds,

Served this to a group.  Everyone loved it.

This was a bad recipe. Proportions were off, especially the cornstarch and salt.

<strong>I would not make this recipe again... </strong>I agree with GreenCactus, I added about half the amount of low sodium soy sauce and added water for the other half, and the dish was quite salty. I can't even imagine how salty it would have been with all of it. Also, this dish calls for WAY too much corn starch! I followed the recipe for the marinade and the excessive amount of cornstarch just got all stuck to the bottom of the pan and burned. Because of this, the meat wouldn't brown and I ended up having to switch to a different pan for the veggies. Also, once I added the sauce and meat to the veggies, again, there was way too much cornstarch, so it was a paste. I ended up adding about a cup or so of water to make a thick sauce.

Followed recipe exactly (incl. low-sodium soy sauce). Waaaay too salty. No one could finish their dish. If we dare do this again we might try using half soy sauce and half water.

Our easy 30 minute Szechuan beef is a tasty dish that it&#039;s a little sweet, and salty, but loaded with flavor. Served over a bed of rice and topped with sesame seeds, this is a great recipe for the family!

New Zealand grass-fed flank steak (sliced 1/8” thick against the grain)

egg (beaten)

salt

water

2½ tbsp rice wine vinegar

2½ tbsp soy sauce

tbsp Shaoxing wine

bean paste

tbsp sugar

cornstarch

vegetable oil (divided)

¼ small yellow onion (thinly sliced)

red bell pepper

Chinese chile peppers

tsp minced ginger

garlic

1½ tsp toasted sesame seeds (for garnish)

Place sliced steak, egg and salt into a mixing bowl and toss together until beef is fully coated. Allow mixture to sit for 10 minutes.

Pour all sauce ingredients into a mixing bowl and whisk together. Set aside.

Drain excess egg from bowl of beef, sprinkle cornstarch over beef and toss together until evenly coated.

Place large skillet over medium-high heat and add 2 tablespoons oil. Add beef in a single layer and sear for 3 minutes. Flip and sear for an additional 2 minutes. Then transfer beef to a plate.

Pour remaining oil into skillet, increase heat to high heat and sauté onion, bell pepper and chile peppers, about 2 to 3 minutes.

Add ginger and garlic and stir together until evenly distributed.

Lower heat to medium-high and stir in sauce. Allow sauce to thicken, about 1 minute.

Add beef back to skillet and toss together until evenly coated.

Remove skillet from heat, top with toasted sesame seeds and serve.

Szechuan Beef - easy and delicious beef stir-fried with red and green bell peppers, in a mildy spicy savory sauce, so yummy!

(226 g) beef,

green bell pepper,

red bell pepper,

baby carrots,

chili oil, bottled chili oil, optional

scallions,

corn starch

shaoxing wine, chinese rice wine

soy sauce

oyster sauce

chili garlic sauce

sugar

chili oil

Marinate the beef with all the ingredients in...

Marinate the beef with all the ingredients in the Marinade, for 15 minutes.

Combine all the ingredients in the Sauce, stir...

Combine all the ingredients in the Sauce, stir and mix well, set aside.

Heat up a wok and add 1 tablespoon...

Heat up a wok and add 1 tablespoon of oil. When the oil is fully heated, add the beef and do a few quick stirs, until the surface turns opaque and slightly charred. Transfer out and set aside.

Clean the wok and add the remaining 1...

Clean the wok and add the remaining 1 tablespoon of oil. When the oil is fully heated, add the garlic and stir-fry until aromatic. Add all the peppers and carrots and stir a few times before adding the beef back into the wok. Add the Sauce and stir to combine well. Stir in the scallion and chili oil, dish out and serve immediately with steamed rice.

This Szechuan beef is a spicy stir fry made with tender pieces of beef and colorful vegetables, all tossed in a sweet and savory sauce. A classic Chinese style dish that is even better than what you&#039;d get at a restaurant!

vegetable oil

flank steak (thinly sliced)

green bell pepper

red chilies (or more if desired)

sichuan peppercorns (optional)

brown sugar

beef broth

Place the steak in a bowl with the corn starch and salt and pepper to taste. Toss to combine. Heat the vegetable oil in a large pan over high heat.

Place the steak in a single layer in the pan. Cook for 2-3 minutes per side until golden brown. You may have to do this step in batches.

Remove the steak from the pan. Place on a plate and cover to keep warm.

Add the onion and red and green bell peppers to the pan. Stir in the chilies and sichuan peppercorns. Cook for 3-4 minutes or until vegetables are softened.

Add the garlic and ginger to the pan; cook for an additional 30 seconds. Return the beef to the pan with the vegetables.

While the steak and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl until smooth.

Add the sauce to the beef mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.

https://content.jwplatform.com/videos/tMCMucUO.mp4

This Szechuan beef is a spicy stir fry made with tender pieces of beef and colorful vegetables, all tossed in a sweet and savory sauce. A classic Chinese style dish that is even better than what you'd get at a restaurant!

Top 5 szechuan beef recipes from across the web

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Szechuan Beef

Szechuan Beef

Szechuan Beef

Top 5 szechuan beef recipes from across the web

The most viewed szechuan beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Szechuan Tofu and Veggies

Szechuan Beef

Szechuan Beef

Szechuan Beef

Szechuan Beef

The most viewed szechuan beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine