Szechuan Beef - easy and delicious beef stir-fried with red and yellow bell peppers, in a mild savory spicy sauce, so yummy! Easy Chinese recipe with tender beef covered in homemade Szechuan sauce. Make it better and healthier than PF Changs!
Notes
- I used Rooster brand (Huy Foong) chili garlic sauce, which is commonly available in the US.
Ingredients
- 3 tablespoons oil
- 1 pound beef - cut into thin strips
- 4 cloves garlic - minced
- 1 small yellow bell pepper - cut into long strips
- 1 small red bell pepper - cut into long strips
- ¼ cup carrots - shredded or cut into match sticks
- 2 teaspoons chili oil - optional
- 3 scallions - sliced thin, white and green parts separated
Marinade:
- 2 teaspoons cornstarch
- 1 teaspoon Shaoxing wine
- 2 teaspoons dark soy sauce
Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon soy sauce
- 4 teaspoons sugar
- 4 tablespoons water
- 1 teaspoon chili oil
- 1 teaspoon sesame oil
Instructions
Brown the beef
- Marinate the beef with all the ingredients in the marinade, for 15 minutes.
- Combine all the ingredients in the sauce, stir, mixing well. Set aside.
- Heat up a non-stick skillet and add 1 tablespoon of oil.
- When the oil is fully heated, add half the beef and do a few quick stirs, until the surface turns opaque and slightly charred.
- Transfer out and set aside. Repeat with remaining beef and another Tablespoon of oil.
Finish the stir-fry
- Clean the wok and add the remaining 1 tablespoon of oil.
- When the oil is fully heated, add the garlic and the white part of the green onions 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 greens and chili oil.
- Dish out and serve immediately with steamed rice.