30 Minute Spicy Ginger Szechuan Beef
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!
The Chunky Chef
flank or skirt steak
or use pre-sliced stir fry beef from the store
2 - 3
julienned into thin 2 inch long strips
sliced thinly, on a diagonal, into 1/2 pieces
crushed red pepper flakes
Chinese 5 spice
packed brown sugar
of fresh Ginger
grated or very finely minced
reduced sodium soy sauce
rice wine vinegar
Slice steak, across the grain, into 1/4 inch thick strips (see picture tutorial
), 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.
Veetee Dine In Rice
Sticky Coconut Rice
is another great option to serve this beef with.