3 Dragon’s Szechuan Steak

"This hot and spicy Asian inspired dish is really easy and it only takes 30 minutes to prepare. Want it really spicy? Double up on Chili Sauce and Red Pepper Flakes. This is a GREAT dish with cold sesame noodles."
 
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photo by Love to Eat photo by Love to Eat
photo by Love to Eat
Ready In:
35mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Partially freeze beef and slice thinly against the grain. Toss with Corn Starch, add Soy, and marinate for 15 to 30 minutes.
  • Thinly slice onion, dice celery and mince garlic.
  • Combine all ingredients for sauce.
  • Heat wok over high heat until almost smoking.
  • Add pepper flakes if desired and oil.
  • Cook beef ½ at a time until meat is medium, remove and set aside.
  • Add onion, celery to hot wok and stir-fry for 30 seconds, then add garlic and beef. Toss together.
  • Add sauce and cook for 1 – 2 minutes.
  • Garnish with chopped green onion.

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Reviews

  1. Debra M.
    Delicious!! I've been craving this for a few days and decided to have it for lunch. I didn't have Szechwan sauce and preferred only an extra shake of pepper flakes. Sautéed meat in ghee and sesame oil then added marinade. Made a little fried rice and BAM! So satisfying!
     
  2. Debbie R.
    Delicious. DH can't do spicy so I skipped the pepper flakes and hot chili sauce. I sprinkled cayenne pepper on my own serving. Also changed the following in the sauce to hold down sodium: 1 T. light soy sauce, 1/2 tsp. szechuan sauce, 2 T. dry sherry, heaping T. hoisin. I think this would be good with some roasted cashews or peanuts thrown on top. Thanks for a delicious recipe. The skirt steak turned out very tender and flavorful.
     
  3. Love to Eat
    Very good. VERY spicy and easy to prepare. I make it with Flank steak cut into 2 inch strips with the grain then very thinly against the grain. Works great. Also add snap peas.......for more veggies.
     
  4. Shadieeie
    This was very very good, I doubled up on the chili sauce and red pepper flakes, and think I will add more next time. Thanks for the recipe and I will definately make it again! :)
     
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