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    You are in: Home / Recipes / Szechuan Beef Recipe
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    Szechuan Beef

    Szechuan Beef. Photo by Sue Lau

    1/2 Photos of Szechuan Beef

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Michelle S.'s Note:

    Not authentic at all, but good! I cannot recall where I found this recipe but it has been a favorite over the years. It has great flavor and is fast to put together...perfect for week night meals!

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    Units: US | Metric


    1. 1
      Cut beef into thin slices (I do this when slightly frozen for more ease).
    2. 2
      Mix soy sauce, chili sauce, sherry, cornstarch, ginger, and pepper flakes in a small bowl. Set aside.
    3. 3
      Heat 1 T. oil in a wok. Add garlic and onions, stir fry 1 minute.
    4. 4
      Remove to a bowl with a slotted spoon. Add remaining oil to wok.
    5. 5
      Add meat a 1/3 at a time, stir frying until it loses it's red color.
    6. 6
      Place in bowl with onions.
    7. 7
      Add chili mixture to wok, heat until bubbly hot. Stir in meat and onion mixtures, stirring until sauce coats meat and onions and is warmed through.
    8. 8
      Serve over rice.

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    Ratings & Reviews:

    • on January 27, 2003


      I've haunted Asian markets for ingredients for years & have never made such a perfect Szechuan beef entree. Fast, cheap & tasty. Using Angostura brand soy sauce cut the sodium to a safe level for Ron, making this an acceptable main dish for renal diabetics. Also, since I didn't have sherry, I used white wine (real, not the cooking stuff). Thank you SO much for posting this!

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    • on January 13, 2004


      This was excellent, flavorfully spicy, and it was simple and undemanding to make. The only ingredient I did not have on hand was the chili sauce; I bought Heinz as well, which I found near the ketchup in the grocery store. I also added one sweet red pepper, cut into squares, in an effort to up the vegetable content. I can see now where celery or carrots would also be great. This recipe is a definite keeper, and in the words of my new husband, "This is 87 times better than anything the Pagoda (our neighborhood Chinese restaurant)has ever cooked." Thanks! Michelle, Salt Lake City, Utah

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    • on April 14, 2004


      This was great; my family didn't leave a speck of leftovers on the platter. I did use sirloin instead of round steak, and left out the green onions (DS doesn't like them). I also increased the sauce a bit since I had slightly more than a pound of meat and DH and I like lots of sauce! I added a wee bit of sesame oil into the chili sauce mixture, which I will continue to do as I liked the flavour it added. I had some steamed broccoli, and decided at the last minute to just toss it in as well, to make this a complete stirfry along with the rice (I served jasmine rice with this). Adding the broccoli worked well and I'll try it next time with an assortment of veggies, I think. This recipe is a real keeper for me -- it was easy to get together, cooked quickly, and was made with ingredients I had on hand. Thanks for posting!

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    Read All Reviews (18)


    Nutritional Facts for Szechuan Beef

    Serving Size: 1 (186 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 295.1
    Calories from Fat 133
    Total Fat 14.7 g
    Saturated Fat 2.8 g
    Cholesterol 64.6 mg
    Sodium 796.2 mg
    Total Carbohydrate 8.1 g
    Dietary Fiber 1.9 g
    Sugars 2.8 g
    Protein 27.9 g

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