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To create a great Szechuan beef stir fry, you need some key ingredients. Here’s a list to get you started: - 1 lb flank steak, thinly sliced against the grain - 2 tablespoons cornstarch - 3 tablespoons vegetable oil (divided) - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 cup broccoli florets - 1 medium onion, thinly sliced - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 3 tablespoons soy sauce - 2 tablespoons chili paste (adjust for heat preference) - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 tablespoons sugar - 1 tablespoon sesame seeds (for garnish) - Chopped green onions (for garnish) These ingredients pack a punch of flavor and texture. While the essential ingredients are great on their own, you can add a few optional items for more depth. Consider these: - Red pepper flakes for extra heat - Water chestnuts for crunch - Snap peas for a pop of color - Cashews for a nutty flavor These additions can make your dish even more exciting. Not all ingredients are a must. You can swap some based on what you have. Here are a few ideas: - Use sirloin or chicken instead of flank steak. - Swap bell peppers for carrots or zucchini. - Try tamari instead of soy sauce for a gluten-free option. - Use honey instead of sugar for a different sweetness. These swaps help you create a dish that fits your taste and pantry. Start by slicing the flank steak thinly against the grain. This helps it stay tender. Place the beef slices in a large bowl. Sprinkle 2 tablespoons of cornstarch over the beef. Toss well until each piece is coated. This coating creates a crispy texture when cooked. Heat 2 tablespoons of vegetable oil in a large skillet or wok. Use medium-high heat for the best results. Once the oil is hot, add the beef in a single layer. Let it cook for 3-4 minutes without stirring. This allows the beef to become crispy. Flip the beef and cook for another 2-3 minutes until browned. Once done, remove the beef from the skillet and set it aside. In the same skillet, add 1 tablespoon of vegetable oil. Now, toss in the sliced onions, red, and green bell peppers, along with the broccoli florets. Stir-fry these veggies for about 4-5 minutes. You want them to be tender-crisp, which gives a nice texture to the dish. Next, add 4 cloves of minced garlic and 1 tablespoon of grated ginger. Stir quickly for about 30 seconds. This step makes your kitchen smell great as the garlic and ginger become fragrant. In a small bowl, whisk together the sauces. Combine 3 tablespoons of soy sauce, 2 tablespoons of chili paste, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, and 2 tablespoons of sugar. Pour this sauce over the stir-fried vegetables. Stir well to mix all the flavors. Now, return the crispy beef to the skillet. Stir everything to coat the beef and veggies in the sauce. Cook for 1-2 more minutes until everything is heated through. Finally, remove from heat and garnish with sesame seeds and chopped green onions before serving. Enjoy your Crispy Szechuan Beef Stir Fry, better than takeout! To get that crunchy beef, start by coating the flank steak in cornstarch. This step is key for a crispy texture. Make sure each slice is well-coated. When you cook the beef, avoid stirring too soon. Let it sit in the hot pan for a few minutes. This helps it crisp up. Flip it only once to get both sides nice and brown. Use high heat when cooking this stir fry. Heat your skillet or wok until it's hot before adding oil. This quick cooking method locks in flavors. Make sure to use enough oil to prevent sticking. High heat cooks the beef fast, keeping it tender inside while making the outside crispy. Garnishing makes your dish look great and adds flavor. Add sesame seeds and chopped green onions on top before serving. These not only look nice but also add a fresh taste. Serving on colorful plates or bowls can enhance the visual appeal. Try placing the stir fry over a bed of rice or noodles for a pop of color. {{image_2}} Flank steak is great, but you can swap it out. Try chicken, shrimp, or tofu. Each option offers a unique taste. Chicken is lean and cooks quickly. Shrimp adds a nice sweetness, while tofu absorbs flavors well. Cut the protein into thin strips for even cooking. Feel free to mix up the veggies for your stir fry. Broccoli, bell peppers, and onions are tasty, but others work too! Think about adding carrots, snap peas, or mushrooms. You can even sneak in some spinach or kale for extra nutrition. Just remember to keep the veggies crisp and colorful. The spice level can make or break your dish. Start with less chili paste if you prefer mild heat. You can always add more later. For a hotter kick, try adding crushed red pepper or fresh chili slices. Taste as you go to find what works for you. This way, everyone can enjoy the dish just right! To keep your Szechuan beef fresh, let it cool first. Place it in an airtight container. Store it in the fridge for up to three days. Make sure to keep the beef and veggies together for the best taste. Reheating can be tricky. Use a skillet over medium heat. Add a little oil before placing the leftovers in the pan. Stir them gently until heated through. This method helps retain that crispy texture we all love. Avoid the microwave, as it can make the beef soggy. You can freeze Szechuan beef stir fry, but it’s best to do so without the veggies. The beef can last up to three months in the freezer. Use freezer-safe bags or containers for storage. When ready to eat, thaw the beef overnight in the fridge. Then, quickly stir-fry with fresh veggies for the best results. Yes, you can make this recipe in advance. Cook the beef and veggies separately and store them in the fridge. When you are ready to eat, heat them up together. This way, you keep the beef crispy and the veggies fresh. You can also prepare the sauce ahead of time. Just store it in a jar and mix it in when ready to serve. Crispy Szechuan beef stir fry pairs well with several sides. Here are some great options: - Steamed white rice - Fried rice with eggs and peas - Noodles tossed in soy sauce - A simple cucumber salad - Spring rolls for a crunchy bite These sides add texture and balance to your meal. You can easily modify this recipe. For gluten-free options, use tamari instead of soy sauce. If you are vegetarian, swap the beef for tofu, and follow the same steps. You can also reduce sugar if you want a healthier option. If you are allergic to sesame, skip the sesame oil and seeds. Customizing the dish makes it fit your needs. This blog helps you create a tasty Crispy Szechuan Beef Stir Fry. We covered essential ingredients, from flank steak to flavorful spices. You learned easy steps for cooking beef and perfecting vegetables. I shared tips for achieving crispiness and garnishing ideas to impress. Explore variations and meal prep options for more flexibility. By using these steps, you can cook this dish with ease and confidence. Enjoy making this fun recipe!

Crispy Szechuan Beef Stir Fry Better Than Takeout

Craving a flavorful meal? Try this Crispy Szechuan Beef Stir Fry that’s quick and easy to make! With tender flank steak, vibrant veggies, and a mouthwatering sauce, this dish will impress your taste buds in just 30 minutes. Perfect for busy weeknights or special dinners, it's sure to become a family favorite. Click through to explore the full recipe and get cooking today!
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Ingredients
  

1 lb flank steak, thinly sliced against the grain

2 tablespoons cornstarch

3 tablespoons vegetable oil (divided)

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup broccoli florets

1 medium onion, thinly sliced

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce

2 tablespoons chili paste (adjust for heat preference)

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 tablespoons sugar

1 tablespoon sesame seeds (for garnish)

Chopped green onions (for garnish)

Instructions
 

In a large bowl, toss the sliced flank steak with cornstarch until all pieces are coated. This step will help achieve the crispy texture when cooking.

    Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer. Cook for about 3-4 minutes without stirring to allow the beef to crisp up. Flip and cook for another 2-3 minutes until browned and cooked through. Remove from the skillet and set aside.

      In the same skillet, add the remaining tablespoon of oil. Add the sliced onions, red and green bell peppers, and broccoli florets. Stir-fry the vegetables for about 4-5 minutes or until they’re tender-crisp.

        Add the minced garlic and grated ginger to the skillet, stirring quickly for about 30 seconds until fragrant.

          In a small bowl, whisk together soy sauce, chili paste, rice vinegar, sesame oil, and sugar. Pour this sauce over the stir-fried vegetables, stirring well to combine.

            Return the crispy beef to the skillet, stirring to coat the beef and vegetables in the sauce. Cook for an additional 1-2 minutes until everything is heated through.

              Remove from heat and garnish with sesame seeds and chopped green onions before serving.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the Szechuan beef stir fry over a bed of steamed rice or noodles. For added visual appeal, garnish with extra sesame seeds and green onions, and serve in large bowls or on a colorful platter.