Sichuan Beef Stir Fry
Try this Sichuan Beef Stir Fry recipe.
Try this Sichuan Beef Stir Fry recipe.
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1.5 lbs sirloin steak
- 1 tablespoon tapioca flour*
- 2 tablespoons + 1 teaspoon avocado oil
- 1/4 - 1/2 teaspoon crushed red pepper flakes (or to taste)
- 1.5 inch knob of ginger peeled and julienned
- 2 cups green onions julienned (about 5 green onions)
- 2 cups carrots julienned (or 1 medium carrot)
- 2 cups celery julienned (or 2 stalks celery)
- 1/4 cup coconut aminos (i like big tree farms brand)
- 1 teaspoon fish sauce (i like red boat brand)
- 1/4 teaspoon ground sichuan peppercorn (or sub chinese five spi
- Carbohydrate 4.95706000338546 g
- Cholesterol 319.78262085 mg
- Fat 95.5895453405803 g
- Fiber 1.49159994807466 g
- Protein 139.290976665773 g
- Saturated Fat 36.1813712148635 g
- Serving Size 1 1 recipe (759g)
- Sodium 1572.25364860828 mg
- Sugar 3.4654600553108 g
- Trans Fat 11.7224500130241 g
- Calories 1471 calories
Step-by-step
- Slice the steak into about 1/4 inch thick slices. Then, take each slice and cut them in half lengthwise, into thin strips.
- Place the sliced steak and season with the tapioca starch, garlic powder, kosher salt, pepper and toss to coat evenly.
- Heat a large skillet or wok over high heat with 2 tablespoons avocado oil and 1 teaspoon toasted sesame oil.
- When the oil is shimmering, fry the beef, in small batches being careful not to overcrowd the skillet so that they crisp up nicely, until the beef is golden brown on both sides, about 1-2 minutes per side.
- Transfer cooked beef to a plate and set aside and continue until all of the beef is browned. (if your skillet starts to smoke excessively, turn the heat down to medium-high or medium during this process).
- Reduce the heat to medium-high and add the remaining teaspoon of the avocado oil along with the crushed pepper, ginger, carrots, celery, and onions and saute, stirring, until the veggies are tender, about 4 minutes.
- Add the coconut aminos, rice vinegar, and fish sauce and stir to combine and bring to a simmer.
- Add back in the seared beef (and any of its juices) and cook, stirring occasionally, until the sauce has thickened, about 2-3 more minutes.
- Sprinkle with sichuan peppercorn.
- Serve alone, over steamed rice, or over prepared Cauliflower Rice. Enjoy!
My Weeknight Go-To: Sichuan Beef Stir-Fry
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like climbing a mountain. Between school pick-ups, after-school activities, and the never-ending to-do list, the last thing I want is to spend hours in the kitchen. That's why I've become obsessed with quick and flavorful stir-fries. This Sichuan Beef Stir-Fry is my absolute weeknight savior. It’s ready in under 30 minutes, and the bold, complex flavors are a far cry from the usual weeknight dinner rut.
The beauty of this dish lies in its simplicity. The ingredients are readily available, and the technique is straightforward, even for beginner cooks. The key is to use high heat to sear the beef quickly, locking in its juices and creating a beautiful crust. Don’t be afraid to experiment with the vegetables; broccoli, bell peppers, or mushrooms would all be fantastic additions. I like to keep things relatively simple though, as I am trying to keep it quick and ready. The vibrant colors of the carrots, celery and onions, along with the deep brown of the beef, always impress the family. And the aroma that fills the kitchen? Pure culinary magic! Let's break down this amazing recipe.
The Magic of Sichuan Peppercorn
This recipe isn't just about speed and convenience; it's also about bold flavor. The star of the show, in my opinion, is the Sichuan peppercorn. This unique spice delivers a tingling, almost numbing sensation that’s both intriguing and delicious. It's the secret weapon that elevates this stir-fry from ordinary to extraordinary. If you’ve never used Sichuan peppercorn before, I encourage you to give it a try. It’s a game-changer.
Adaptability is Key
One of the things I love most about this recipe is its flexibility. It’s easily adaptable to whatever vegetables I have on hand. Sometimes I’ll swap the carrots for broccoli, or add some sliced bell peppers for extra sweetness and color. The sauce is incredibly forgiving, too. Feel free to adjust the amount of chili flakes to suit your spice preference, or add a dash of soy sauce if you're not using coconut aminos. The possibilities are endless!
More Than Just Dinner
This Sichuan Beef Stir-Fry isn't just a weeknight meal; it's a celebration of flavor and efficiency. It's a dish that allows me to nourish my family with delicious, healthy food without sacrificing my precious time. It's a reminder that even amidst the chaos of a busy life, there's always time for a little culinary creativity. So next time you're looking for a quick, satisfying, and incredibly flavorful meal, give this recipe a try. You won't regret it!
Serving Suggestions:
While this dish is delicious on its own, I often serve it over steamed rice or cauliflower rice for a more complete meal. A side of steamed broccoli or a simple green salad also complements the richness of the stir-fry perfectly.
Leftovers? Yes please! The flavors actually improve when reheated. I usually make a double batch so I have leftovers for lunch the next day.
Final Thoughts
This Sichuan Beef Stir-fry is more than just a recipe; it’s a testament to efficient cooking that doesn't compromise on taste. It's a dish that celebrates quick, flavorful meals, and a perfect reflection of my busy lifestyle. It's versatile, adaptable, and undeniably delicious – a true weeknight winner!
