Sizzling Beef Szechuan Style

Sizzling Beef Szechuan Style (Serves 2)

Ingredients

For the Beef Marinade

• 200 g (7 oz) beef sirloin or flank, thinly sliced against the grain

• 1 tsp soy sauce

• 1 tsp Shaoxing wine (or dry sherry)

• 1 tsp cornstarch

• ½ tsp sesame oil

For the Sauce

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp hoisin sauce

• 1 tsp chili bean paste (Doubanjiang)

• ½ tsp sugar

• 50 ml (3–4 tbsp) water or beef stock

Vegetables & Aromatics

• 1 small red bell pepper, thinly sliced

• 1 small green bell pepper, thinly sliced

• 1 small onion, thinly sliced

• 2 cloves garlic, minced

• 1 tsp fresh ginger, minced

• 1–2 dried red chilies (optional, for heat)

• 1 spring onion, chopped, for garnish

• 1 tsp sesame seeds, for garnish

Oil for stir-frying

• 2 tbsp neutral oil (vegetable, peanut, or sunflower oil)

Equipment

• Wok or large heavy frying pan

• Stir-fry spatula or tongs

• Small bowl for sauce

• Knife and chopping board

• Measuring spoons

• Sizzling platter or cast iron plate (optional, for authentic presentation)

Preparation Time

• Prep: 15 minutes

• Marinating: 15 minutes

• Cooking: 10 minutes

• Total Time: 40 minutes

Method

1. Marinate the Beef:
   In a small bowl, combine beef slices with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix thoroughly and let sit for 15 minutes.

2. Prepare the Sauce:
   In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili bean paste, sugar, and water or stock. Set aside.

3. Preheat Wok:
   Heat the wok over high heat until smoking slightly. Add 1 tbsp oil.

4. Cook the Beef:
   Add marinated beef in a single layer. Stir-fry quickly for 1–2 minutes until browned but not overcooked. Remove beef and set aside.

5. Stir-Fry Vegetables:
   Add the remaining 1 tbsp oil to the wok. Toss in garlic, ginger, dried chilies (if using), onion, and bell peppers. Stir-fry for 2–3 minutes until slightly softened but still crisp.

6. Combine and Sauce:
   Return the beef to the wok. Pour in the sauce. Stir-fry for 1–2 minutes until the sauce thickens and coats the beef and vegetables evenly.

7. Serve Sizzling (Optional):
   If using a sizzling platter, heat it on the stove until very hot. Transfer the beef and vegetables to the platter to create a sizzling effect. Garnish with spring onions and sesame seeds.

Cooking Tips

• High heat is essential to achieve that signature “wok hei” flavour.

• Do not overcrowd the wok; cook beef in batches if necessary.

• Adjust chili bean paste to taste for spice level.

Estimated Nutritional Information (Per Serving)

Note: Nutritional values are approximate and depend on exact ingredient brands and portion sizes.