Szechuan Beef Stir Fry

Lisa Kotler
by Lisa Kotler
6 Servings
30 min

We have meatless Monday, Taco Tuesday and I want to post my suggestion for Wok Wednesday. I make a lot of stir fry meals in our home. They are easy, quick, and economical meals. It is also a way to get hubby to eat vegetables because he’s a meat and potatoes kinda guy. I fell in love with Rachael Ray's recipe for Szechuan Beef from The Food Network and adapted it slightly for our family. It was an excellent recipe and a delicious meal. The taste was flavourful and unusual with the addition of turmeric and cumin which is rarely included in ingredients for stir fry recipes.

Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Steak and Marinade
  • 1 1/2 lb - 2 lb thin-cut sirloin steak
  • 3 Tbsp cornstarch 
  • 2 Tbsp rice wine vinegar 
  • 1 Tbsp low-sodium soy sauce 
  • 1 1/2 tsp ground cumin 
  • 1 1/2 tsp ground Szechuan peppercorns or peppercorn medley
  • 1 1/2 tsp ground turmeric
Vegetable Stir Fry
  • 1 1/2 in shredded ginger root
  • 4 cloves minced garlic 
  • 1/3 cup low-sodium soy sauce 
  • 2 Tbsp rice wine
  • 1 Tbsp chile garlic sauce or sriracha 
  • 1 Tbsp toasted sesame oil 
  • 1 Tbsp cornstarch 
  • 1 cup matchstick carrots
  • 1 red bell pepper, julienned
  • 2 Asian chilies peppers
  • sliced 4 scallions sliced on diagonal
  • 4 Tbsp neutral oil
  • Toasted sesame seeds, for garnish, optional
Steak and Marinade
For the steak and marinade: Place steak in freezer for a few minutes to firm up a bit, then thinly slice on a bias against the grain.
In a shallow dish, stir up marinade and spices: cornstarch, rice wine vinegar, soy sauce, cumin, Szechuan pepper and ground turmeric. Add meat and coat, marinate in fridge at least 30 min on counter or in fridge overnight.
Vegetable Stir Fry
* Prepare vegetables as described. * Whisk together ginger, garlic, turmeric, soy, rice wine, chile-garlic sauce or sriracha and sesame oil. * Prepare cornstarch slurry in smaller bowl or
Heat a large cast-iron or nonstick pan over high heat with 1/2 of the neutral oil. Cook beef in 2 batches, about 3 minutes each and set aside.
Add oil another and stir-fry the carrot, peppers, Asian Chilies and toss for a minute. Add sauce to the pan and cornstarch slurry to sauce to thicken. Add beef and toss, then add half the scallions. Transfer to bowl and top with remaining scallions and sesame seeds.
Lisa Kotler
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