Szechuan Beef Recipe – Chinese Special
The Szechuan Beef recipe delivers bold, spicy flavor in every bite—strips of sirloin steak marinated in soy, crushed red pepper, and garlic, stir-fried to sear and char. Tossed with crisp broccoli florets, sweet onions, crunchy water chestnuts, and roasted peanuts, the dish balances spice, crunch, and savory depth. With chicken broth to build a quick sauce and a touch of cornstarch to thicken, this recipe is ideal for weeknight dinners or any meal where you want bold Chinese flavors with minimal fuss. Serve it hot over steamed rice for a satisfying, flavor-packed main course.
- Prep Time10 min
- Cook Time10 min
- Perform Time20 min
- Total Time40 min
Szechuan Beef Ingredients :
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 1 clove garlic, minced
- ¼ teaspoon crushed red pepper
- 1 pound sirloin steak, sliced into bite-sized strips
- 2 tablespoons vegetable oil
- 3 cups broccoli florets
- 2 small onions, cut into wedges
- 1 (8 ounce) can water chestnuts, drained
- ¼ cup chicken broth
- ½ cup peanuts
How To Make Szechuan Beef :
Heat oil in a wok or large skillet over high heat. Stir-fry the beef in the hot oil until it’s no longer pink, approximately 5 minutes. Add broccoli, onions, and water chestnuts; cook and stir for 2 minutes. Pour in the broth and bring it to a boil. Stir in peanuts; cook for 1 more minute. Serve hot.
Recipe Notes:
Marinate steak slices with soy sauce, crushed red pepper, garlic and cornstarch—this helps tenderize and flavor the beef.
Stir-fry the beef in hot oil until just browned; over-cooking makes steak tough.
Cut broccoli, onions, and water chestnuts uniformly so everything cooks evenly.
Use a splash of chicken broth to deglaze the pan and create a sauce; thicken with a cornstarch slurry for desired consistency.
Add peanuts at the end for texture and nutty contrast.
Serve immediately over steamed rice so the sauce is fully absorbed.
Leftovers store well in an airtight container in the refrigerator for up to 2 days; reheat gently.
