Spicy Szechuan Beef Stir-Fry with Crispy Vegetables and Bold Sauce

 Ingredients:

1 lb (450g) flank steak, thinly sliced against the grain

2 tablespoons vegetable oil

1 bell pepper, thinly sliced

1 medium onion, thinly sliced

1 zucchini, thinly sliced

1/2 cup snap peas, trimmed

3 cloves garlic, minced

1-inch piece ginger, grated

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 tablespoons Szechuan peppercorns, toasted and ground

2 tablespoons chili paste (or chili garlic sauce)

1 tablespoon hoisin sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1/4 cup beef broth (or water)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Cooked rice, for serving

Directions:

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced beef in a single layer and sear for 2-3 minutes on each side until browned and crispy. Remove the beef from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of oil. Add the bell pepper, onion, zucchini, and snap peas. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.

Add the minced garlic and grated ginger to the vegetables and cook for an additional 1 minute, stirring constantly to avoid burning.

In a small bowl, whisk together the soy sauce, rice vinegar, ground Szechuan peppercorns, chili paste, hoisin sauce, oyster sauce, and sugar. Pour the sauce into the skillet with the vegetables.

Return the beef to the skillet and pour in the beef broth. Stir to combine and simmer for 2-3 minutes, allowing the sauce to thicken and coat the beef and vegetables.

Season with salt and pepper to taste. Garnish with fresh cilantro and serve with steamed rice.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 350 kcal | Servings: 4 servings