Tender Szechuan Peppercorn Beef Stir-Fry with Garlic Shoots
A Spicy and Savory Chinese Delight
An aromatic and robust stir-fry dish that brings the authentic flavors of Szechuan cuisine to your table.
- 45 min
- 4
- Intermediate
Ingredients
For the Beef Marinade
For the Stir-Fry Sauce
Vegetables
Aromatics
Preparation
Marinating the Beef
Mix Marinade
In a bowl, mix soy sauce, rice wine, cornstarch, and sesame oil.
Coat the Beef
Add the beef slices and coat them well.
Marinate
Let it marinate for at least 15 minutes to absorb the flavors.
⚠ Avoid over-marinating the beef to prevent it from becoming too salty.
Preparing the Stir-Fry Sauce
Combine Ingredients
Combine soy sauce, oyster sauce, dark soy sauce, sugar, Szechuan peppercorns, and chili paste in a small bowl.
Dissolve Sugar
Stir until the sugar dissolves completely.
Set Aside
Set aside for later use.
💡 Pro Tip: Keep the stir-fry sauce ready to pour to ensure quick cooking.
Cooking Process
Searing the Beef
Heat a wok over high heat with 1 tbsp of oil. Stir-fry beef slices until browned, then remove from wok.
Cooking the Vegetables
In the same wok, add another tablespoon of oil. Stir-fry garlic, ginger, and onion until fragrant.
Finishing the Stir-Fry
Add red bell peppers and garlic shoots, then return the beef to the wok. Pour the stir-fry sauce evenly and toss everything together.
Plating & Serving
Tender Szechuan Peppercorn Beef Stir-Fry with Garlic Shoots
Tender Szechuan Peppercorn Beef Stir-Fry with Garlic Shoots
Serve and Garnish
Serve immediately on a large serving plate, garnished with fresh green onions on top for a colorful finish.