Szechuan Beef Recipe - Allrecipes.com
Szechuan Beef Recipe
  • READY IN 40 mins

Szechuan Beef

Recipe by  

"It is spicy! Serve with rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    40 mins

Directions

  1. Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.
  2. Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 29, 2003

This was really good!!! I mad a few changes though. Instead of the Soy Sauce, I used 1/2 cup of Yoshida's Original and then didn't have to use the corn starch, it's already thicker. Let it marinade for about an hour, and used mixed oriental veggies. My husband and I love spicy but the kids like it just "tasty", this was good! We added more chili peppers and it was great for us! (Of course we also added more garlic, love that too!) We had it over rice, good quick meal!

 
Most Helpful Critical Review
Feb 15, 2005

I read the reviews and added extra flavor (more soy, garlic, hot pepper flakes), and the taste was still just average. Yes, it's a quick dish to prepare, but I'll stick with Sesame Beef or Awesome Korean Steak when I'm craving beef stir-fry.

 
Dec 21, 2003

Easy and good, though not quite spicy enough for my taste. I increased the red pepper and garlic, and added grated fresh ginger. Instead of using vegetable oil, try using sesame oil instead. My family really liked this dish and requested I make it again.

 
Sep 25, 2006

Very nice recipe. If you wish for sauce to be thicker, Add one full cup of broth to mix, drain off and add corn starch to thicken. Re introduce to sauce pan before serving.

 
Jun 29, 2003

my family loved this and it was a fast, easy meal. I bought the meat already in strips and substituted mushrooms for the water chestnuts. I also put another 1/4 c. of chicken broth in. But the flavor of the sauce was great.

 
Sep 17, 2004

I didn't have the water chestnuts, peanuts or broccoli, so I just used some carrots. I used beef base since I didn't have chicken base. Even without many of the ingredients, this was still very good. It wasn't that spicy and I even used some crushed dried Thai peppers (which are extremely hot) from our garden. After cooking the meat and tasting it (before adding the veggies) I added more dried peppers. That gave it some kick. I'd like to try it sometime with all the correct ingredients.

 
Aug 03, 2003

I used shrimp instead of the beef. It was very good.

 
May 08, 2005

Love this recipe! It is one of the best beef stir-fry recipes I have come across! Of course I add my own medley of veggies and add extra hot pepper and a bit of sesame oil.

 

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Nutrition

  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 21.1 g
  • 32%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 243 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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