Szechuan Beef (Better than PF Chang's)
Savor the bold flavors of Szechuan Beef, with tender beef, colorful bell peppers, and a spicy, savory sauce. It's easy to make and impossible to resist, just like the renowned dish at PF Chang's.
Foto: Rasa Malaysia
Ingredients
- 2 tablespoons oil
- 8 oz (225g) beef (cut into thin strips)
- 2 cloves garlic (minced)
- 1/4 small green bell pepper (cut into long strips)
- 1/4 small red bell pepper (cut into long trips)
- 1 -2 baby carrots (cut into matchstick strips)
- 1 teaspoon chili oil (chili oil "la yu" in a bottle)
- 2 stalks scallions (cut into 2-inch strips)
- 1 teaspoon cornstarch
- 1/2 teaspoon Shaoxing wine (Chinese rice wine)
- 1 teaspoon dark soy sauce
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon chili garlic sauce
- 1 1/2 teaspoons soy sauce
- 2 teaspoons sugar
- 2 tablespoons water
- 1/2 teaspoon sesame oil
Steps
-
Marinate the beef, with all the ingredients in the Marinade, for 15 minutes.
-
Combine all the ingredients for the Sauce, stirring and mixing thoroughly, set aside.
-
Heat a wok over high heat and add 1 tablespoon of oil. Once the oil is hot, add the beef and stir-fry briefly until the surface turns opaque and slightly charred. Remove the beef from the wok and set it aside.
-
Clean the wok and add the remaining 1 tablespoon of oil. Once the oil is fully heated, add the garlic and stir-fry until aromatic. Then, add all the peppers and carrots, stirring a few times before adding the beef back into the wok.
-
Add the sauce and stir to combine well. Then, stir in the scallions and chili oil. Dish out and serve immediately with steamed rice.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...