Panfried Sliced Beef W Szechuan Chili

June 04, 2022 Post a Comment

szechuan beef

Parker Feierbach

When searching for "Szechuan beef" recipes, there are two variations that turn up: a deliciously saucy stir-fry dish popular in many restaurants, and another spicier version that hails from the eponymous region in China. The latter version incorporates the use of fresh chillies, Szechuan peppercorns, and dry heat to create a crispier result. Our version below, reworked and updated, is a blend of the two that marries the more intense heat of fiery chillies and numbing Szechuan peppercorns with mildly sweet and salty sauciness.

Szechuan cuisine often employs an incredibly strong heat underneath a wide wok and a vigorous tossing motion to cook food quickly and efficiently. Our recipe adapts this technique so that it's easily achievable for the home cook by first searing the meat in batches in a well-oiled pan, then toasting our spices first in oil to release their aromas before adding in vegetables. For the most tender beef, we recommend freezing your steak for 30 minutes to 1 hour before slicing: a slightly frozen steak will be much easier to slice super thinly. The thinner your slice, the more tender the meat. As always, slice against the grain to avoid undesirable leatheriness in your steak!

To really bring the heat, we are using four spicy agents: numbing Szechuan peppercorns, both ground and whole; a pour of red chilli oil; a big tablespoon of fresh chilli paste, like sambal oelek; and 6 to 12 dried red chillies, which you can adjust according to your liking. If you're a chilli head, feel free to crack open those dried chilis or use some fresh Thai chilis to really release a wash of fire into the dish. To tame the heat, we're adding in a tiny touch of sugar, some sweet red bell peppers and carrots, and a tablespoon of hoisin sauce. Hoisin leans on the sweeter side as far as savoury condiments go—if you'd like it less sweet, swap it out for an equal amount of oyster sauce, which is deeper in umami flavour and a bit more salty.

This is a flexible recipe: If you like it saucier, add a little more broth or water as needed in the final stages of cooking to create the perfect consistency. If you like your stir-fry to be a little more crispy, hold back some of the broth and add a little more oil to create more of a crispy-fried finish on your beef and veggies. Either way, sprinkle on some sesame seeds and a small handful of green onions and dinner is served! You can eat this on its own, or serve along with rice or steamed veggies. Store leftovers in an airtight container in the fridge for up to 4 days—it's delicious cold or reheated.

Editor's Note: This introduction to this recipe was updated on 6 August, 2020 to include more information about the dish. The recipe has been reworked following feedback from our readers.

For the marinade

450 g

sirloin steak, sliced very thinly against the grain

2 tbsp.

Chinese black vinegar

60 ml

low-sodium soy sauce

1 tbsp.

toasted sesame oil

1 tsp.

granulated sugar

cloves garlic, grated

2 tsp.

freshly grated ginger

1/4 tsp.

freshly ground black pepper

1/2 tsp.

ground Szechuan peppercorn

For the stir fry

3 tbsp.

cornflour

3 tbsp.

peanut oil

1 tbsp.

fermented chilli bean paste (doubanjiang)

to 12 dried red chillies

1 tbsp.

whole Szechuan peppercorns

cloves garlic, crushed

spring onions, thinly sliced, plus more for serving

2 tbsp.

red chilli oil

red bell peppers, thinly sliced

small carrots, thinly sliced

120 ml

low-sodium stock or water

1 tbsp.

hoisin sauce

1 tbsp.

sambal oelek

1 tsp.

toasted sesame oil

1 tsp.

Chinese black vinegar

Sesame seeds, for garnish

In a medium bowl, whisk together marinade ingredients except for steak until fully combined. Reserve half the marinade and set aside. Add steak to medium bowl and toss in the remaining marinade until evenly coated. Let marinate for 30 minutes, then drain and pat dry with a paper towel.
In a large bowl, toss together cornflour and marinated beef, shaking off any excess cornflour before frying. In a large pan over medium-high heat, heat 2 tablespoons oil. Add steak in a single layer, working in 3 separate batches if needed, and cook until seared, 1 to 2 minutes per side. Remove steak and set aside.
Return pan to medium heat. Heat remaining 1 tablespoon oil, then add bean paste, dried chillies, peppercorns, garlic, spring onion, and a pinch salt. Stir and cook until fragrant, 1 to 2 minutes. Add in chilli oil and vegetables and cook, stirring occasionally, until slightly softened, about 4 minutes. Add in stock and let cook, stirring occasionally, until tender, 3 to 4 minutes more.
Add hoisin, sambal oelek, and reserved marinade. Stir to evenly distribute, and bring to a simmer. Add back cooked steak and toss until evenly coated. Let cook, stirring, until sauce thickens and clings to the steak. Remove from heat and stir in sesame oil and vinegar.
Garnish with sesame seeds and more spring onions before serving.