Chinese cuisine is famous all around the world. Most of the Chinese dishes use boiled stuff and spices are not preferred but it does not mean that you cannot have a spicy Chinese recipe. There are some very famous spicy Chinese variations in this regard and Szechuan Beef is one of them. Szechuan is a famous city of China and is known for its spicy foods.
Szechuan beef is famous for its pungency and spiciness and leaves a nice chewy and crispy texture in the mouth.
Prep: time: 25 to 30 minutes
Yield: 3 to 4 servings
beef (flank or sirloin steak is good): 1 pound
carrots: 2 regular
minced ginger: 1 tablespoon
scallions (spring onions, green onions), white parts only: 2
sweet bean sauce (or substitute hoisin sauce): 1 tablespoon
chili paste or chili sauce: 3 teaspoons
oil for stir-frying: 7 1/2 tablespoons or as needed
salt: 1/4 teaspoon
Chinese rice wine or dry sherry: 1 tablespoon
sugar: 1/2 teaspoon
roasted Szechuan peppercorn: 1/2 teaspoon
Cut the beef into small pieces. Ensure that you make cuts across the grain. The slices should ideally be less than 1/4-inch thick and 2 1/2 - 3 inches long.
Cut the carrots according to the size given in the first step. Now mince the ginger and then shred the scallion.
Take a small bowl and combine the bean sauce with chili paste.
Put the wok on the burner and preheat it on medium high for about 30 seconds.
Now add one and a half table spoon of oil and allow it to heat. This oil will be used to stir fry the carrots; the process will take about 2 minutes.
The next step involves the stir frying the beef pieces. About 6 tablespoons of oil are used in this process, which takes about 10 minutes on medium high.
Now add the bean sauce and chili paste mixture to the pan, followed by minced ginger and shredded scallions. Keep on stir frying and then add the carrots after about a minute.
Now add the described amount of sugar and roasted Szechuan peppercorn.