Szechuan Shredded Beef: A Flavorful and Quick Recipe
This delightful Szechuan Shredded Beef recipe is not only quick to prepare but also bursts with bold flavors that will make your taste buds dance. Perfect for a busy weeknight dinner, it comes together in just 30 minutes, making it an ideal choice for those who want a delicious meal without spending hours in the kitchen. The secret to achieving tender, flavorful beef lies in a simple marinade, and by freezing the beef for about half an hour prior to slicing, you’ll find it easier to cut into thin, uniform pieces.
Recipe Overview:
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Servings: 4
- Recipe Category: Steak
- Keywords: Meat, Chinese, Asian, < 30 Mins
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark soy sauce | 1 tablespoon |
| Dry sherry | 2 tablespoons |
| Fresh ginger, grated | 1 tablespoon |
| Carrots, julienned | 2 |
| Celery, sliced | 4 stalks |
| Red pepper flakes | 1 ½ teaspoons |
| Cornstarch | 2 tablespoons |
| Water | 1 cup |
| Cooked rice (for serving) | 1 cup |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 348.2 |
| Total Fat | 23.2 g |
| Saturated Fat | 6.3 g |
| Cholesterol | 46.5 mg |
| Sodium | 633.7 mg |
| Carbohydrates | 7.6 g |
| Dietary Fiber | 2.3 g |
| Sugars | 3.1 g |
| Protein | 25.9 g |
Instructions
-
Marinate the Beef:
Start by placing the flank steak in a mixing bowl. Pour in the dark soy sauce, dry sherry, and freshly grated ginger. Stir well to ensure that all the beef is evenly coated in the marinade. Set this aside to allow the flavors to meld. -
Prepare the Beef for Cooking:
For optimal slicing, consider placing the flank steak in the freezer for about 30 minutes. This will firm up the meat, making it easier to cut into thin strips. However, if you prefer to skip this step, simply shred the beef using your fingers after marinating. -
Cook the Beef:
Heat a tablespoon of oil in a wok or large skillet over high heat. Once the oil is shimmering, add the marinated beef strips and stir-fry them for approximately 2 minutes, or until they are no longer pink. It’s essential to keep the beef moving in the pan to achieve a nice sear without overcooking. Once cooked, transfer the beef to a plate, draining any excess oil back into the wok. -
Stir-Fry the Vegetables:
With the wok still hot, toss in the julienned carrots and stir-fry for about 30 seconds, allowing them to retain their crunch. Next, add the sliced celery and the red pepper flakes, continuing to stir-fry for an additional 30 seconds. This quick cooking will enhance the flavors while keeping the vegetables vibrant and crisp. -
Combine and Thicken:
Return the cooked beef to the wok with the vegetables and stir-fry for a minute or so to heat everything through. In a small bowl, dissolve the cornstarch in the water to create a slurry. Pour this mixture into the wok and stir continuously until the sauce thickens and coats the beef and vegetables beautifully. -
Serve:
Once the sauce has reached your desired thickness, remove the wok from heat. Serve the Szechuan Shredded Beef immediately over a bed of warm, cooked rice, allowing the flavors to meld even further as the steam from the rice enhances the dish.
Conclusion
This Szechuan Shredded Beef is not just a meal; it’s an experience filled with the vibrant and complex flavors of Asian cuisine, all while being incredibly quick and easy to prepare. Whether you’re looking for a delicious dish for a family dinner or a quick meal that doesn’t compromise on taste, this recipe is sure to impress. The combination of tender beef, fresh vegetables, and a savory sauce over rice creates a delightful dining experience that everyone will enjoy. Embrace the flavors of Szechuan cuisine with this satisfying dish that will quickly become a favorite in your household.
