Szechuan Beef and Broccoli Recipe
A fiery and flavorful dish packed with spice, heat, and bold Szechuan flavors, this recipe guarantees a kick in every bite.
Ingredients
For the Beef:
- 1 lb flank steak thinly sliced
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- ½ teaspoon baking soda
- 1 tablespoon vegetable oil
For the Sauce:
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Szechuan peppercorns crushed
- 1 teaspoon chili flakes
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 teaspoon sesame oil
- 1 teaspoon sugar
For the Stir-Fry:
- 2 cups broccoli florets
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds for garnish
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
- Prep the beef: Toss steak slices with cornstarch, soy sauce, and baking soda. Let it sit for 10 minutes to tenderize.
- Make the sauce: In a bowl, whisk soy sauce, hoisin, vinegar, Szechuan peppercorns, chili flakes, garlic, ginger, sesame oil, and sugar.
- Cook the beef: Heat oil in a wok over high heat. Sear the beef until browned and crispy. Remove and set aside.
- Stir-fry the broccoli: Add oil and broccoli to the wok. Stir-fry for 3 minutes until bright green but still crisp.
- Combine and finish: Return beef to the wok, pour in the sauce, and toss everything together.
- Thicken the sauce: Stir in the cornstarch slurry and cook for another minute until glossy.
- Serve hot: Sprinkle with sesame seeds and enjoy over rice.
Notes
Nutritional Values (Per Serving)
- Calories: 380
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
Vitamin & Mineral Content (Per Serving)
- Iron: 25%
- Vitamin C: 18%
- Calcium: 12%
- Potassium: 20%
- Vitamin B6: 15%
Flavor-Boosting Tips
- Toast Szechuan peppercorns before crushing for maximum aroma.
- Add a splash of dark soy sauce for deeper color and flavor.
- Crank up the heat with fresh chopped chilies.
- Serve with jasmine rice or noodles to soak up the spicy goodness.
- Feeling fancy? Garnish with thinly sliced scallions for extra crunch.