No need to order take-out, this spicy ginger Szechuan beef is completely mouthwatering and ready in just 30 minutes! Perfect for a busy weeknight dinner!
All the great flavors you love about Szechuan beef, with a kick of fiery sweet ginger heat! This Szechuan beef is the ultimate in Chinese take-out comfort food, yet is incredibly easy and ready in just 30 minutes!
This post was sponsored by Veetee Rice. As always, the opinions here are my own.
No one wants to slave over a hot stove for an hour or more at the end of a long day, especially when there’s homework to oversee, baths to give, etc. Ah the parent life… it’s a glamorous one 😉
This spicy ginger Szechuan beef recipe is ready in just 3o minutes! Actually, you could even get this on the table even faster, and here’s how…
How to Make Szechuan Beef Even Faster:
- Slice meat ahead of time (just place in sealed plastic bag in the refrigerator until ready to cook)
- Even better, buy some pre-sliced stir fry beef from your local grocery store!
- Whisk the sauce ahead of time (just store in an airtight container in the refrigerator until ready)
- Slice carrot, celery, and green onions ahead of time (keep in a sealed plastic bag in the refrigerator until ready)
Those things will cut your prep time down to virtually zero, meaning you can have this amazing Szechuan beef in about 10 minutes! That’s faster than you could drive to pick up some take-out!!
Another secret weapon for the ultimate quick and easy dinner is Veetee Dine In Rice. This rice comes in convenient 1 1/2 cup sized containers, and all you have to do is peel the plastic back about halfway, microwave for 2 minutes, then fluff with a fork and enjoy!
I was a little skeptical of the whole concept of microwaveable rice, as I’ve had some really bad experiences with other brands, but Veetee never fails to impress! The rice is perfectly fluffy, light, and the Thai Jasmine variety is a little bit sticky, which you definitely want with an Asian dish.
This Szechuan beef is mouthwateringly spicy, but if you’re worried about too much heat, just tone down the sriracha and red pepper flakes to your desired heat level. With enough taming, Szechuan beef could even be a kid-friendly meal!
Some Helpful Tools to Make This Recipe:
Nonstick Jumbo Wok – Not necessary for the recipe, but super fun and a great addition to your kitchen arsenal!
Stir Fry Spatula – I use this spatula for cooking just about every dish I make!
More Great Asian Dishes!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- BEEF:
- 1.5 lb flank or skirt steak or use pre-sliced stir fry beef from the store
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- 3 Tbsp cornstarch
- 3 Tbsp sesame oil
- VEGETABLE TOPPING:
- 2 - 3 celery stalks julienned into thin 2 inch long strips
- 1/2 cup shredded carrots
- 3 inch green onions sliced thinly, on a diagonal, into 1/2 pieces
- SAUCE:
- 1 tsp crushed red pepper flakes
- 1/4 tsp Chinese 5 spice
- 2 cloves garlic minced
- 2 Tbsp packed brown sugar
- 1 inch of fresh Ginger grated or very finely minced
- 4 Tbsp reduced sodium soy sauce
- 2 Tbsp water
- 1 Tbsp Sriracha
- 1 Tbsp rice wine vinegar
- 2 tsp hoisin sauce
- 1 green onion thinly sliced
Instructions
- Slice steak, across the grain, into 1/4 inch thick strips (see picture tutorial HERE), and place in a large plastic bag.
- Add mirin and soy sauce and massage into the meat. Add cornstarch, seal the bag and toss/massage to coat the meat.
- Let meat marinate for about 10 minutes or so.
- In a medium mixing bowl, whisk together sauce ingredients and set aside.
- Slice vegetables and set aside.
- Add sesame oil to wok (or large saute pan) and heat over MED-HIGH heat.
- Add beef to hot pan (just enough to cover the bottom of the pan - you'll probably want to do at least 2 batches), and saute about 2-3 minutes. Remove beef to a plate and cook remaining batches.
- Add sliced vegetables to the hot pan and cook about 1-3 minutes (depending on how tender you want them), stirring often.
- Pour in Szechuan sauce and cook about a minute, until slightly thickened.
- Add cooked beef and turn to coat in the sauce.
- Serve over Veetee Dine In Rice.
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Chef Tips
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Donna Tucker says
This is amazing! You must try it! The best ever! Thank you!
Christine Donahue says
Beef and broccoli
The Chunky Chef says
If you’re looking for a beef and broccoli recipe, you can navigate to the top of the webpage and look for the magnifying glass icon. Click on that, then type in “beef and broccoli”, and you’ll see the one I shared 🙂
Jennifer says
I’ve made this recipe several times, including this evening for friends. You’re recipes are amazing. Thank you for sharing! You’re a star! 🙂
I also follow you on IG and love your posts!
Stan says
This was great I marinaded it for a full 24 hours and cut down on the amount of hot spices and it turned out fantastic it was even better the next day as the spices had time to meld together I would give it a full 5 stars
Stan says
HINT ….I have learned over the years to ALWAYS double the sauce to any recipe