Certainly! Below is a rewritten version of the Hot & Spicy Szechwan Beef Stir Fry recipe, crafted to fit the style of the “Love With Recipes” site, complete with detailed instructions, nutritional information, and ingredients formatted in tables.
Hot & Spicy Szechwan Beef Stir Fry
Description
This vibrant and mouthwatering Hot & Spicy Szechwan Beef Stir Fry is a delightful exploration of flavors that celebrates the bold spices and fresh ingredients typical of Szechwan cuisine. While this recipe traditionally calls for flank steak, which has recently experienced a rise in price due to its newfound popularity, feel free to substitute with another tender cut of beef, such as sirloin or ribeye, to ensure a delicious outcome without breaking the bank. The key to this dish is the use of high-quality soy sauce, ideally one made from water, soybeans, and salt, as it provides a richer flavor profile that elevates the overall taste of the dish. Enjoy this delightful stir-fry in under an hour, perfect for a quick weeknight dinner that packs a punch!
Recipe Details
| Category | Meat |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Total Time | 50 minutes |
| Servings | 4 servings |
| Rating | 4/5 (based on 4 reviews) |
| Calories | 383 |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Total Fat | 18.5 g |
| Saturated Fat | 3.4 g |
| Cholesterol | 64.8 mg |
| Sodium | 944.9 mg |
| Total Carbohydrates | 14.6 g |
| Dietary Fiber | 2.1 g |
| Sugars | 5.7 g |
| Protein | 29.3 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Soy sauce | 1/4 cup |
| Dry sherry | 1/4 cup |
| Cornstarch | 1 tablespoon |
| Dry sherry | 1/4 cup |
| Soy sauce | 2 tablespoons |
| Rice vinegar | 2 tablespoons |
| Hoisin sauce | 1 tablespoon |
| Plum sauce | 1 tablespoon |
| Cornstarch | 2 tablespoons |
| Celery | 1 cup (sliced) |
| Red bell pepper | 1 cup (sliced) |
| Onion | 1 cup (sliced) |
| Crushed red pepper flakes | 2 teaspoons |
| Fresh ginger | 1 tablespoon (minced) |
Instructions
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Prepare the Marinade: Begin by combining the soy sauce and dry sherry in a zip-lock bag. This marinade will infuse the beef with rich flavors, ensuring each bite is delectable. Once the ingredients are well combined, add the sliced beef to the bag, removing as much air as possible before sealing it tightly. Every five minutes, knead the bag gently to allow the marinade to penetrate the meat thoroughly. Aim to marinate for at least 30 minutes, or longer if time permits for even more flavor absorption.
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Make the Sauce: In a separate bowl, mix together the remaining soy sauce, rice vinegar, hoisin sauce, and plum sauce. Then, stir in the cornstarch until the mixture is smooth. This will serve as a delicious and thick sauce for the stir-fry, bringing everything together.
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Stir-Fry the Vegetables: Heat a large wok over medium-high heat until hot. Add 2 tablespoons of oil, swirling it around to coat the surface evenly. Introduce the sliced carrots first and stir-fry for about one minute until they begin to soften. Next, add the celery, red bell pepper, and onion to the wok, continuing to stir-fry for an additional two minutes. The vegetables should retain a bit of their crunch, adding great texture to the dish. Once cooked, remove the vegetables from the wok and set them aside.
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Cook the Beef: Reheat the wok, adding a bit more oil if necessary. Once the oil is shimmering, sprinkle in the crushed red pepper flakes, allowing them to sizzle for a few seconds to release their flavors. Carefully add the marinated beef to the wok, spreading it out evenly. Stir-fry the beef for about three minutes, until it is browned and just cooked through. This quick cooking method helps retain the beef’s tenderness.
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Incorporate the Ginger: After the beef has cooked, add the minced ginger to the wok and stir-fry for another half-minute, allowing the ginger to infuse its fragrant aroma into the dish. Then, push the cooked meat to the sides of the wok, creating a small well in the center.
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Thicken the Sauce: Pour the prepared sauce into the center of the wok, stirring it continuously as it thickens for about 30 seconds. The combination of flavors will meld together beautifully, creating a luscious sauce that will envelop the beef and vegetables.
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Combine Everything: Once the sauce has thickened to your liking, return the stir-fried vegetables to the wok, tossing everything together until heated through and well combined.
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Serve: Transfer the Hot & Spicy Szechwan Beef Stir Fry to a serving platter or individual bowls. Enjoy this dish with steamed rice or noodles for a complete meal that will tantalize your taste buds.
Cooking Tips:
- For an extra kick, adjust the amount of crushed red pepper flakes according to your heat preference.
- Feel free to mix in other seasonal vegetables such as snap peas, broccoli, or mushrooms to enhance the dish’s nutritional value and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days, making it a great option for meal prep.
This Hot & Spicy Szechwan Beef Stir Fry is sure to become a household favorite, combining the perfect balance of savory, sweet, and spicy notes in every delicious bite. Enjoy the flavors of Szechwan cuisine with this quick and satisfying dish that brings the restaurant experience right to your home.
