Sichuan Beef Stir-Fry with Chili Bean Sauce
Authentic Sichuan recipe for beef stir fry with chili bean sauce. Learn how to make this spicy and flavorful dish at home and impress your friends!
Ingredients
- 1 1/4 lb beef sirloin steak - cut into thin strips
- 1 tbsp peanut oil
- 1 tbsp of Sichuan peppercorns - crushed
- 1 tbsp of toasted sesame oil
- 1/4 cup of unsalted dry roasted peanuts
- 2-3 scallion - finely chopped
For the sauce:
- 1 1/2 tbsp chili bean paste dou ban jiang/ 豆瓣酱
- 1/2 tbsp peanut butter or sesame paste optional
- 2 tbsp Chingkiang black vinegar
- 1 1/2 tbsp reduced sodium soy sauce
- 1 tbsp Shaoxing rice wine
- 2 tsp sugar I used raw cane sugar
- 2 tsp cornstarch
Instructions
- In a small bowl, mix together all the ingredients for the sauce.
- Heat a wok or a large saute pan over high fire. When the wok is hot (it's ready when a bead of water evaporates on contact with the wok), add in the peanut oil, swirl to coat the wok, and then reduce the heat to medium fire.
- Add in the crushed Sichuan peppercorns and toss for a few seconds until fragrant. Add in the beef and let sear on one side for about 30 seconds. As the meat starts to turn brown on the edges, turn to cook the other side.
- Add in the chili bean sauce mixture and stir-fry for another minute or until sauce boils and thickens. Add crushed peanuts and scallion, and stir to combine.
- Lastly, swirl in toasted sesame oil. Remove from heat and serve immediately. Serve with rice, along with steamed bok choy, stir-fried garlic spinach, or kale.
Nutrition
Serving: 150gCalories: 440kcalCarbohydrates: 8gProtein: 47gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 112mgSodium: 458mgPotassium: 823mgFiber: 1gSugar: 4gVitamin A: 80IUVitamin C: 2mgCalcium: 59mgIron: 4mg
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