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BEST Szechuan Beef! (tips, tricks, step by step photos)

SZECHUAN BEEF THAT IS EASY TO MAKE BUT RIVALS ANY RESTAURANT!

This Szechuan Beef is so good, you ‘ll never want to order Chinese takeout again! This Chinese stir fry boasts buttery tender beef enveloped in dynamic spicy sauce made from layers of chiles, garlic, ginger and of course Szechuan peppercorns with just a touch of sweetness.  This Szechuan Beef is easy to make with make ahead marinade and multi-dimensional sauce and then it’s just a fast stir fry to dinner!

You guys, I am IN LOVE with this Szechuan Beef!  I really feel like every time I make a new Chinese language beef stir fry recipe it turns into my favorite however this actually is my new favourite as a result of it is EXPLODING with layers of complicated flavor – and of course, spicy!  This Szechuan Beef recipe will satisfy your Chinese meals takeout cravings – the one drawback is, it’ll depart you craving extra!

This Szechuan Beef recipe is a perfect marriage of savory, candy and spicy with a tingly sensation because of the Szechuan peppercorns – in different words – the right Chinese language beef!

With a bit of make ahead prep, you’ll be able to have dinner on the desk in 10 minutes!  You possibly can marinade your beef, whisk up the sauce and chop your veggies whereas your beef is marinating so the stir fry will literally take minutes when it’s time to prepare dinner. So, please don’t draw back once you take a look at the ingredient listing – it is long – however a lot of the elements are just dump and whisk; I wouldn’t need you to cheat yourself out of this sensational, new favorite Szechuan Beef!

What’s in Szechuan Beef?

You’ve got in all probability seen or devoured Szechuan beef, Szechuan hen or Szechuan shrimp at your favorite Chinese restaurant – and if not, this recipe is your probability.  In the US, Szechuan Beef has come to mean thin slices of marinated beef stir fried to juicy perfection in Szechuan sauce.  It’s ALL concerning the spicy, complicated sauce.

Szechuan fashion cuisine originated in Sichuan, China and is characterized by its daring, pungent, spicy flavors from garlic, chili peppers, and most significantly, Szechuan peppercorns.  Szechuan peppercorns are what differentiate Szechuan beef from other spicy stir-fries because they boast layers of unique flavors (more information under).

Szechuan Beef (/ˈsɛʃwɒn/ or /ˈsɛtʃwɒn/) is also called Sichuan or Szechwan named for a area in China. It comes from the Chinese language phrase “Sichuan” in pinyin which means “four rivers.”  So, once you see Szechuan, Sichuan or Szechwan, know you’re in for a zippy, spicy tingly treat.

top view of Beef Szechuan style over rice

What does Beef Szechuan type style like?

Beef Szechuan fashion boats a dynamic layering of flavors.  Chile peppers (which additionally embrace purple pepper flakes, or chili paste) are mixed with Szechuan peppercorns, garlic, ginger and soy sauce to create a posh, savory, spicy stir fry with a touch of sweetness from brown sugar accompanied by a tingly sensation because of the Szechuan peppercorns.  Szechuan peppercorns add the unique, complicated taste notes that set this beef stir fry aside.

In case you take pleasure in spicy foods, you’ll LOVE Szechuan Beef.  For those who don’t love spicy meals, you should use less chili paste or persist with the tamer yet tantalizing Mongolian Beef or Broccoli Beef.

What’s the distinction
between Hunan and Szechuan beef?

In case you’re like me, you
love spicy Chinese language meals, so what’s the difference between the two in style
spicy beef stir fries?  Both Hunan and
Szechuan beef are characterised by their savory, scorching and spicy flavors and generous
use of chili peppers and garlic. They differentiate in:

  • HUNAN
    BEEF VS SZEUCHAN BEEF: Hunan
    is hotter and spicier as a result of using recent peppers.  Its flavor profile can also be thought-about plainer
    without the kiss of sweetness.  Hunan
    additionally uses more greens as properly.
  • SZECHUAN BEEF VS MONGOLIAN BEEF:  Mongolian Beef shouldn’t be characterised by being a spicy dish and as an alternative is more delicate and candy.  It makes use of a few of the similar elements resembling soy sauce and brown sugar but replaces the oyster sauce with sweeter hoisin sauce and only makes use of a splash of chili sauce.

What are Szechuan peppercorns?

Let’s speak the Szechuan in Szechuan Beef. Szechuan peppercorn are literally a berry from the husks of Chinese Ash timber in the citrus family.  It truly doesn’t come from the identical household as black pepper neither is it related to chili peppers.  As an alternative, it’s its own fabulous entity.

showing how to make Szechuan Beef y stir frying beef with bell peppers

What Szechuan peppercorns
taste like?

For a very long time, I assumed Szechuan peppercorn have been scorching, but they actually aren’t spicier than black peppercorns, however they do boast a more complicated peppery zing.  The spicy phantasm comes from the very fact they are all the time cooked with chile peppers. In addition, before scorching chiles have been delivered to China, Szechuan peppercorn have been cooked with ginger so as to add heat to dishes.

Szechuan peppercorn taste perfumy, complicated, and peppery with a citrus zing and pine, lavender notes coupled with a tangible mouth-numbing sensation. They remind me of a posh cross between pepper, cardamom, ginger, clove and lemon.

This tingling sensation is brought about by the molecule hydroxy-alpha-sanshool within the peppercorns that interacts with the nerve cell receptors in your lips and mouth – but don’t be alarmed!  The molecule is just telling the mind that the world is being touched and the brain confuses this with sensation of numbness. Cooks speculate that the numbing impact takes down the warmth of the all the time accompanying chile peppers, which permits partakers to more absolutely recognize the chile’s fruity aspect – and not just the warmth – another win for the Szechuan peppercorn!

The place to Purchase Szechuan Peppercorn

Szechuan peppercorn could be discovered at most Asian
markets (name first) or specialty spice shops, or typically specialty stores like Entire Meals and Sprouts.

Crucial thing to concentrate on is
that Szechuan Peppercorn may be bought underneath totally different names: dried peppercorn, dried
prickly ash, dehydrated prickly ash, Indonesian lemon pepper, flower pepper, or hua jiao.

Szechuan Peppercorn Substitutions

Many Americanized
Szechuan Beef recipes don’t embrace Szechuan peppercorn, which is sort of blasphemy,
for my part, as it literally is in the identify of the dish.  Szechuan peppercorn provides peppery heat and
complicated citrus notes that is exhausting to duplicate.

That being stated, you should use a Szechuan peppercorn
substitute if don’t have entry to it.  There
are many substitutes resembling grains of paradise, Tellicherry peppercorns and Tasmanian pepper but probably the most
accessible is freshly ground pepper and coriander.

  • Pepper + Coriander:  The
    pepper brings the peppery heat and the coriander brings the recent, pungent citrus
    taste.  Use both freshy floor pepper
    and freshly floor coriander for greatest outcomes when attainable.
  • Pepper:  The
    final choice can be to make use of freshly ground black pepper to offer the peppery
    warmth but it will be missing in the unique, complicated, taste notes.

two hands holding a bowl of Szechuan Beef recipe

WHAT KIND OF BEEF IS USED FOR SZECHUAN
BEEF?

Beef Tenderloin is usually referred to as for in Beef Szechuan type, but I like to recommend flank steak like in my Korean Spicy Noodles because it boast just the correct quantity of marbling which suggests it is extra flavorful than tenderloin – and cheaper – profitable.  Inexpensive flank steak will emerge buttery delicious when marinated and coated in soy sauce and cornstarch.

You need to use tenderloin, sirloin or ribeye steak
for this Szechuan Beef recipe as properly, however I wouldn’t pay the additional $$ for it
should you don’t have it available already.

HOW DO YOU MAKE SZECHUAN BEEF EXTRA
TENDER?

This Szechuan Beef is loopy tender because of
1) slicing the beef thinly, 2) slicing the beef throughout the grain and 3) marinating
the beef.  The marinade is a really thick
mixture of soy sauce, rice wine, cornstarch and so forth. and it makes ALL the difference
between buttery tender beef and okay beef. 
Right here’s how it works:

  • soy sauce:  the salt within the soy sauce helps break down the proteins for a more tender texture and infuses the steak with flavor.
  • rice wine: is an acidic ingredient that breaks down lean muscle fibers on the floor meat.
  • cornstarch: acts as a binder and helps our soy sauce bind to the meat for more flavorful beef.   Cornstarch additionally offers a light-weight coating that helps shield it from the extreme warmth when cooking.

To raise the Szechuan Beef marinade much more so the beef is bursting
with flavor via and thru, we add:

  • 1 teaspoon Asian chili sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger powder

Now the Szechuan Beef is undeniably probably the most tender, flavorful beef
you’ve ever encountered – now just await the INSANELY delicious Szechuan sauce!

up close stir frying Beef Szechuan style in a skillet

What is in Szechuan sauce?

The BEST Szechuan Beef needs the perfect Szechuan
sauce!  Right here’s what you’ll need:

  • Oyster sauce:  is the first ingredient in many stir fries.  It is a thick, brown sauce with a stability between candy and salty with an earthy undertone, because of the oyster extracts.  I HIGHLY advocate top quality oyster sauce like Lee Kum Kee or Kikkoman as a result of it can affect the taste of your dish – not all oyster sauce is created equal!
  • soy sauce:  use decreased sodium soy sauce so we will management the salt degree.
  • brown sugar:  use mild brown sugar.  It adds sweetness to stability the oyster sauce, soy, rice wine and heat.  You’ll be able to kind of depending on private preferences.
  • Japanese rice wine:  Rice wine adds a sweetness and depth of flavor.  I exploit “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is usually discovered within the Asian section of most grocery stores or you’ll be able to Amazon it.  I extremely recommend you google picture earlier than you head off to the grocery retailer so you already know exactly what you’re in search of.  One of the best substitute for rice wine is pale dry sherry. Do NOT substitute rice wine with rice vinegar, they are NOT the same.  Rice vinegar will add an acidic flavor without the sweetness.
  • sesame oil:  adds an exquisite delicate nutty taste.  You skip it should you don’t have it available.
  • cornstarch:  thickens the sauce so it’s rich as an alternative of watery.
  • Szechuan peppercorn: For this recipe, you will want 1 teaspoon floor Szechuan peppercorn.   You should purchase entire ones and toast and grind them your self, though I discover it simpler to only buy ground Szechuan powder.
  • Chinese language 5 spice:  is assumed to have come from historic Chinese who have been trying to supply a “wonder powder” that encompasses all 5 tastes: candy, sour, bitter, salty and a spicy. It incorporates Szechuan peppercorn, floor cloves, fennel, star anise and cinnamon.   Chinese 5 Spice could be found with the remainder of the seasonings in your grocery store.  I also use it in my phenomenal Chinese Hen Wings.
  • Asian Chili Sauce:  should you feel like your Szechuan Beef is missing something, it’s in all probability warmth!  I like to recommend including extra to taste at the finish of cooking if you need it spicier as an alternative of pink pepper flakes, because it distributes extra evenly.  I exploit Sambal Oelek with the green lid however you may as well use your favorite chili sauce and modify accordingly.
  • purple pepper flakes:  you’ll be able to add kind of to style.  It provides one other dimension of warmth as an alternative of just chili sauce.
  • Ginger, Onions and Garlic: (added with the stir fry) add heat spicy, virtually pepper style.  These aromatics awaken and elevate all the Szechuan Beef recipe. Should you’re trying to save time and skip some chopping, you possibly can substitute the recent onions, garlic and ginger with powders. The standard rule of thumb is Three:1, so one half dried to 3 elements recent.

a white bowl of Szechuan Beef recipe

How spicy is Szechuan Beef?

Beef Szechuan fashion is MEANT to be spicy!  The zip and heat on this dish come from the Szechuan peppercorn, Asian chili paste, purple pepper flakes, ginger and garlic. That being stated, it is rather EASY to customise the heat of this Szechuan Beef recipe.

In my Szechuan Beef recipe, I have given a variety of 1-2 tablespoons Asian chili paste and assigned the other “spicy” elements a measurement.  In the event you use 1 tablespoon Asian chili paste and the remainder of the elements as outlined, it must be medium spicy.  For those who use the complete 2 tablespoons, it must be on the spicier aspect, but not crazy spicy.

If you understand you don’t like very spicy meals,
then I might only use 1 tablespoon Asian chili sauce and get rid of the crushed purple
pepper flakes.  From there, you’ll be able to add again
a small pinch of pink pepper flakes or Asian chili sauce to style.

If you’ll use much less spicy parts, be
aware your Szechuan Beef will taste sweeter since you aren’t balancing the
heat, so it’s your decision tot begin with less brown sugar.

showing how to make Beef Szechuan style in a large skillet

HOW DO YOU MAKE SZECHUAN
BEEF?

Thinly slice beef.   It would be best to slice your beef into ¼”
slices – no thicker.  It is much simpler to thinly slice your steak for those who
freeze it for 60 minutes or so; nevertheless long it takes so it doesn’t slide when slicing. 
The frozen beef defrosts shortly, so I’ll slice the beef in thirds and work
with one third at a time while the remainder of the meat stays within the freezer.  The beef will continue to utterly defrost in
the marinade.

showing how to make Szechuan Beef by slicing steak thinly

Slice
your beef ACROSS the grain.   You’ll be able to marinate your beef and slice it
thinly, but in the event you slice it the flawed means, your meat can be chewy.  Once you take a look at your steak, you possibly can see the muscle
fibers “grain” operating by means of the meat in a single course. You need to
minimize perpendicular to the muscle fibers in order that they grow to be as brief as potential,
as opposed to parallel which can end in lengthy muscle fibers and chewy,
rubbery meat.

Marinate
beef.  A marinade is crucial when
utilizing inexpensive cuts of beef resembling flank steak as a way to break down the
muscle fibers and tenderize the meat. Our Szechuan marinade shall be thick and
not your typical runny marinade.  Let the beef sit at room
temperature 30-60 minutes or even better, marinate in the fridge for up
to eight hours. In the event you do refrigerate your beef, be certain that to let it come to room temperature,
about 30 minutes before cooking.  This
will ensure it cooks evenly.

Make Szechuan
Sauce.  Whisk the Szechuan Sauce components
together consisting of oyster soy sauce, water, brown sugar, Asian chili sauce,
rice wine, ground Szechuan peppercorns, pink pepper flakes, Chinese 5 Spice and cornstarch.

showing how to make Szechuan Beef by whisking together Szechuan sauce

Stir Fry Beef.  Heat 1-2 tablespoons peanut or vegetable oil a large
skillet over high heat till extremely popular and sizzling. It is necessary that
the skillet be smoking scorching so that the meat will sear and not steam. 
Working in 2-3 batches (depending on the dimensions of your skillet) add beef to the
skillet and line in a single layer and sear for 1 minute, flip over and sear
the other aspect.  Don’t fear concerning the beef cooking utterly as a result of it
will prepare dinner extra within the sauce. Don’t overcook or it gained’t be as tender! 
Switch beef to a big plate and cover.

showing how to make Szechuan Beef by cooking until crispy in skillet

Stir Fry Vegetables. To the now empty skillet, add 1 tablespoon oil and warmth over medium excessive warmth. Add onions and sauté two minutes; add bell peppers, garlic and ginger and sauté one further minute.  You don’t need to overcook your bell peppers as a result of they’ll proceed to melt once we add the Szechuan beef and sauce.

showing how to make Szechuan Beef by stir frying bell peppers and onions in a wok

Mix.  Whisk the sauce to recombine then add to the skillet
together with the beef. Prepare dinner, stirring always, till the sauce is thickened,
the beef is cooked and greens are crisp tender, about 1-2 minutes. Taste
and add further chili sauce if desired for spicier Szechuan Beef.

showing how to make Szechuan Beef by adding cooked beef Szechuan sauce to bell peppers and onions in a wok

HOW DO I MAKE CRISPY SZECHUAN BEEF?

This Szechuan Beef is extra tender than crispy as a result of it is sautéed verses
fried.  To fry your Szechuan Beef:

  1. Toss beef in a further 2 tablespoons cornstarch
    proper earlier than cooking.
  2. Fill the underside of a heavy bottom pan utterly with
    vegetable oil or other excessive smoking level oil.
  3. Warmth oil over medium high heat until it very popular and
    smoking – the oil should sizzle should you flick water on it.
  4. Add beef in a single layer utilizing tongs.
  5. Fry for 1 minute or until deeply golden.
  6. Flip beef strips over and fry another 1 minute or
    till deeply golden.
  7. Remove to a cooling rack set over paper towels to
    drain.

TIPS AND TRICKS FOR SZECHUAN BEEF RECIPE

Szechuan Beef is
pretty simple, however listed here are some ideas and tips to make it a scorching
success:

  • sharpen your knife before slicing the beef
  • freeze your beef for 60 minutes to make it simpler to slice thinly
  • slice your beef in thirds, then freeze what you’re not working with so the remaining stays frozen
  • slice your beef across the grain
  • slice your beef into thin 1/four″ slices
  • be certain that your skillet is smoking scorching before including your beef so it can sear on the surface and remain tender on the inside
  • add beef in a single layer to sear otherwise it is going to steam
  • prepare dinner your beef in a number of batches
  • don’t overcook your beef initially as a result of you’ll add it again to the skillet together with your sauce
  • you possibly can substitute vegetable oil however NOT olive oil for the peanut oil because olive oil has a lower smoking level
  • use QUALITY oyster sauce like Lee Kum Kee or Kikkoman (you’ll be able to TASTE the distinction!)
  • use rice wine and NOT rice wine vinegar
  • you’ll be able to substitute rice wine with pale dry sherry
  • you’ll be able to substitute the bell peppers in your favourite veggies
  • when you use carrots, broccoli or other veggies that take longer to prepare dinner, add them with the onions
  • customise the warmth with further chili sauce after the Szechuan Beef is already cooked
  • I really like including toasted peanuts like I do in my Kung Pao Shrimp for a nice crunch

showing how to make Szechuan Beef by garnishing with green onions and sesame seeds

How one can Prep Beef Szechuan type Forward of Time

Szechuan Beef has a couple of steps, but you possibly can prep EVERYTHING forward of time so all that’s left to do at dinnertime is prepare dinner! Here’s how:

  • Slice Beef:  you can do this at any time before marinating or just earlier than marinating then store in an airtight container within the fridge.
  • Marinate Beef:  marinate your beef 30 minutes up to 8 hours before cooking.
  • Make Szechuan Sauce:  whisk the elements together up tot 24 hours prematurely and retailer, coated in the fridge.
  • Chop veggies:  you possibly can chop your garlic, grate your ginger and slice your onions and bell peppers 24 hours prematurely and store in separate air tight containers in the fridge.
  • Prepare dinner!  Now all that’s left to do is stir fry and dinner is served in less than 10 minutes!

up close of best Szechuan Beef recipe in a white bowl with chopsticks

WHAT SHOULD I SERVE WITH SZECHUAN BEEF?

Szechuan Beef is explosively flavorful so it
pairs properly with plain white or brown rice, quinoa and even cauliflower or
zucchini rice.  Additionally it is good with totally different Asian Noodles akin to rice
noodles.

If need to make your Szechuan Beef part of an
Asian feast, it pairs properly with Hen Lettuce Wraps, Wontons, Asian Salad, Potstickers, Wonton
Soup and  Chinese Hen Egg Rolls.

CAN YOU FREEZE Beef Szechuan type ?

Sure, Szechuan Beef freezes very nicely, except
for the bell peppers.  If using bell peppers, you could need to decide them
out or they’ll get mushy.  Also, take care not to overcook the beef or
it gained’t be as tender when reheated.

To
freeze:

  1. Let Szechuan Beef cool utterly in the refrigerator.
  2. Switch to an airtight container.  If utilizing a freezer bag, squeeze out any extra air to stop freezer burn.
  3. Label and freeze for up to Three months.
  4. When ready to eat, let Szechuan Beef defrost in a single day in the fridge.
  5. Reheat within the microwave for 60 seconds then at 30 second intervals or gently on the stove.

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top view of two hands holding a bowl of crispy Szechuan Beef recipe

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SZECHUAN BEEF

Szechuan Beef that is straightforward to make but higher than any restaurant! This Szechuan Beef is so good, you ‘ll never want to order Chinese takeout again! This Chinese stir fry boasts buttery tender beef enveloped in dynamic spicy sauce made from layers of chiles, garlic, ginger and of course Szechuan peppercorns with just a touch of sweetness. This Szechuan Beef is easy to make with make ahead marinade and multi-dimensional sauce and then it’s only a fast stir fry to dinner!

top view of crispy Szechuan beef in a work with peppers

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Elements

Beef Marinade

  • 1 half pounds flank steak reduce across the grain into 1/four thin slices then reduce into 3-5” length items
  • 2 tablespoons lowered sodium soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon Japanese rice wine or dry sherry see notes in publish
  • 1 teaspoon Asian chili sauce like Sambal Oelek
  • 1 teaspoon sesame oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ginger powder

Szeshuan Sauce

  • 3 tablespoons oyster sauce
  • 2 tablespoons decreased sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoon brown sugar
  • 1 tablespoon Japanese rice wine or dry sherry see notes in submit
  • 1-2 tablespoons Asian chili sauce like Sambal Oelek
  • 1 teaspoon sesame oil
  • 1 half teaspoons cornstarch
  • 1 teaspoon ground Szechuan peppercorns (Szechuan powder)
  • 1/2 teaspoon pink pepper flakes
  • 1/2 teaspoon Chinese language 5 spice
  • salt to taste (I exploit 1/2 tsp)

Stir Fry

  • 1 pink bell pepper sliced ¼” thick
  • 1 onion thinly sliced
  • 1 tablespoon minced ginger
  • 6 medium garlic cloves minced
  • vegetable oil or peanut oil

Components

Beef Marinade

  • 1 half kilos flank steak minimize across the grain into 1/4 skinny slices then minimize into 3-5” length pieces
  • 2 tablespoons decreased sodium soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon Japanese rice wine or dry sherry see notes in submit
  • 1 teaspoon Asian chili sauce like Sambal Oelek
  • 1 teaspoon sesame oil
  • half teaspoon garlic powder
  • 1/2 teaspoon ginger powder

Szeshuan Sauce

  • Three tablespoons oyster sauce
  • 2 tablespoons decreased sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoon brown sugar
  • 1 tablespoon Japanese rice wine or dry sherry see notes in publish
  • 1-2 tablespoons Asian chili sauce like Sambal Oelek
  • 1 teaspoon sesame oil
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon floor Szechuan peppercorns (Szechuan powder)
  • half teaspoon purple pepper flakes
  • 1/2 teaspoon Chinese language 5 spice
  • salt to taste (I exploit 1/2 tsp)

Stir Fry

  • 1 pink bell pepper sliced ¼” thick
  • 1 onion thinly sliced
  • 1 tablespoon minced ginger
  • 6 medium garlic cloves minced
  • vegetable oil or peanut oil
top view of crispy Szechuan beef in a work with peppers

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Instructions

  1. Marinade: Pour marinade components immediately into freezer bag and blend properly. Add beef and therapeutic massage in marinade. Marinate at room temperature for 30-60 minutes or refrigerate for 2-8 hours.

  2. Sauce: Whisk the sauce components collectively in a small bowl. You can also make concurrently the marinade, cover and refrigerate OR when ready to prepare dinner the meat.

  3. Prepare dinner: Warmth 1-2 tablespoons vegetable oil or peanut oil a big nonstick skillet over HIGH warmth until very popular and sizzling. Add half of the meat to the skillet in a single layer and sear 1 minute, flip over and prepare dinner 1 more minute (it’ll prepare dinner more in the sauce). Don’t overcook or it gained’t be as tender! Transfer beef to a big plate and canopy. Repeat.

  4. To the now empty skillet, add 1 tablespoon oil and warmth over medium excessive warmth. Add onions and sauté two minutes; add bell peppers, garlic and ginger and sauté one further minute.

  5. Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Prepare dinner, stirring continually, until the sauce is thickened and beef is cooked via, about 1-2 minutes. Style and add further chili sauce if desired.

  6. Serve with rice and garnish with inexperienced onions and sesame seeds if desired.

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