30 Minute Spicy Ginger Szechuan Beef
No need to order take-out, this spicy ginger Szechuan beef is completely mouthwatering and ready in just 30 minutes! Perfect for a busy weeknight dinner!
Servings: 4 servings
Ingredients
- BEEF:
- 1.5 lb flank or skirt steak or use pre-sliced stir fry beef from the store
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- 3 Tbsp cornstarch
- 3 Tbsp sesame oil
- VEGETABLE TOPPING:
- 2 - 3 celery stalks julienned into thin 2 inch long strips
- 1/2 cup shredded carrots
- 3 inch green onions sliced thinly, on a diagonal, into 1/2 pieces
- SAUCE:
- 1 tsp crushed red pepper flakes
- 1/4 tsp Chinese 5 spice
- 2 cloves garlic minced
- 2 Tbsp packed brown sugar
- 1 inch of fresh Ginger grated or very finely minced
- 4 Tbsp reduced sodium soy sauce
- 2 Tbsp water
- 1 Tbsp Sriracha
- 1 Tbsp rice wine vinegar
- 2 tsp hoisin sauce
- 1 green onion thinly sliced
Instructions
- Slice steak, across the grain, into 1/4 inch thick strips (see picture tutorial HERE), and place in a large plastic bag.
- Add mirin and soy sauce and massage into the meat. Add cornstarch, seal the bag and toss/massage to coat the meat.
- Let meat marinate for about 10 minutes or so.
- In a medium mixing bowl, whisk together sauce ingredients and set aside.
- Slice vegetables and set aside.
- Add sesame oil to wok (or large saute pan) and heat over MED-HIGH heat.
- Add beef to hot pan (just enough to cover the bottom of the pan - you'll probably want to do at least 2 batches), and saute about 2-3 minutes. Remove beef to a plate and cook remaining batches.
- Add sliced vegetables to the hot pan and cook about 1-3 minutes (depending on how tender you want them), stirring often.
- Pour in Szechuan sauce and cook about a minute, until slightly thickened.
- Add cooked beef and turn to coat in the sauce.
- Serve over Veetee Dine In Rice.
Notes
1. Sticky Coconut Rice is another great option to serve this beef with.
