Szechuan beef is a popular Chinese dish renowned for its bold flavors and fiery spice. Originating from the Sichuan province in southwestern China, the dish reflects the region’s rich culinary heritage. Szechuan cuisine is known for its vibrant and complex flavors, often incorporating the signature Sichuan peppercorns and chili peppers.
The history of Szechuan beef can be traced back to the ancient tradition of using spices and seasonings to create dishes that excite the senses. Sichuan cuisine developed over centuries, influenced by factors such as geography, trade, and cultural exchange. The region’s fertile land and abundant natural resources have allowed for the cultivation of a wide range of ingredients, resulting in a diverse and flavorful cuisine.
When it comes to the flavor profile of Szechuan beef, it is an exquisite balance of spiciness, numbing sensations, and savory notes. The dish typically features tender slices of beef, stir-fried with a variety of aromatic ingredients such as garlic, ginger, and green onions. The key element that sets Szechuan beef apart is the inclusion of Sichuan peppercorns, which impart a unique tingling sensation on the palate known as “mala.” This numbing effect combines harmoniously with the heat from chili peppers, creating a captivating and addictive flavor experience. Along with the spices, the dish often incorporates soy sauce, vinegar, and sugar, providing a savory, tangy, and subtly sweet taste that further enhances the overall profile.
Szechuan beef’s distinct flavor profile, influenced by the pungent and numbing spices of Sichuan cuisine, has garnered it a dedicated following around the world. It showcases the artistry and creativity of Chinese culinary traditions while delivering a memorable and exciting gastronomic adventure.
Szechuan beef
Ingredients
for the marinade
- – 1 lb 450g beef sirloin, sliced into thin strips
- – 2 tablespoons soy sauce
- – 2 tablespoons Shaoxing wine or dry sherry
- – 1 tablespoon cornstarch
For the sauce
- – 3 tablespoons soy sauce
- – 2 tablespoons black vinegar
- – 2 tablespoons hoisin sauce
- – 1 tablespoon chili bean paste
- – 1 tablespoon sugar
For stir frying
- – 3 tablespoons vegetable oil
- – 4 cloves garlic minced
- – 2 tablespoons fresh ginger minced
- – 1 tablespoon Szechuan peppercorns lightly crushed
- – 1 red bell pepper sliced
- – 1 green bell pepper sliced
- – 1 medium onion sliced
- – 2-3 dried red chilies deseeded and cut into small pieces
- – 2 green onions chopped (white and green parts separated)
- – Salt to taste
- – Fresh cilantro leaves for garnish
Instructions
- In a bowl, combine the beef strips with soy sauce, Shaoxing wine, and cornstarch. Mix well and let it marinate for at least 30 minutes.
- In a separate bowl, prepare the sauce by combining soy sauce, black vinegar, hoisin sauce, chili bean paste, and sugar. Stir until the sugar dissolves and set aside.
- Heat a wok or large skillet over high heat. Add the vegetable oil and swirl to coat the pan.
- Add the minced garlic, ginger, and crushed Szechuan peppercorns to the hot oil. Stir-fry for about 30 seconds until fragrant.
- Add the marinated beef to the wok and stir-fry for 2-3 minutes until the meat is browned and cooked through. Remove the beef from the wok and set aside.
- In the same wok, add the sliced bell peppers, onion, dried red chilies, and the white parts of the green onions. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
- Return the cooked beef to the wok and pour in the sauce mixture. Stir everything together to coat the beef and vegetables evenly. Cook for an additional 1-2 minutes until the sauce thickens slightly.
- Taste and season with salt if needed.
- Remove from heat and garnish with the chopped green parts of the green onions and fresh cilantro leaves.
- Serve the Szechuan Beef hot with steamed rice or noodles.
