Sizzlin' Spicy Szechuan and Beef Stir-Fry

Serving Size: 6

This Sizzlin’ Spicy Squabble Szechuan Stir-Fry is made with beef but can be easily made with chicken, shrimp or tofu. Feel free to make it as spicy or mild as you prefer!

Recipe by: Gimme Some Oven

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time50

Recipe Serving Size6

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Top Stove, Wok

Ingredients

4 tablespoon avocado oil
2 pound flank steak thinly-sliced
2 white onion peeled and thinly sliced
2 red bell pepper cored and thinly sliced
8 clove garlic peeled and thinly sliced
5 teaspoon fresh ginger finely minced
3 tablespoon extra virgin olive oil

Szechuan Sauce:

3/4 cup low-sodium soy sauce
5 tablespoon maple syrup
2 tablespoon chili garlic sauce
2 tablespoon rice vinegar
1 teaspoon Chinese five spice powder
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground ginger

Toppings (optional):

green onion thinly-sliced
sesame seeds toasted
crushed red pepper

Instructions

Heat 1 tablespoon oil in a wok or large sauté pan over high heat.
Add steak and sauté for 4-5 minutes, tossing occasionally, until cooked through. Transfer steak to a clean plate and set aside.
Add the remaining 1 tablespoon oil to the pan, along with the onion and bell pepper. Sauté for 3-4 minutes, tossing occasionally, until cooked by still slightly crispy. (I don’t like my veggies to be too soft in a stir-fry.) Add garlic and sauté for 1 more minute, or until fragrant.
In the meantime, chop the garlic and ginger and make the Szechuan sauce.
Reduce heat to medium. Add the steak and Szechuan sauce to the veggies, and toss to combine for about 30 seconds, or until the sauce thickens up.
Remove from heat and serve immediately over rice or noodles, sprinkled with your desired toppings.
Notes:
**If your customer would like a spicier sauce, double the amount of crushed red pepper flakes. For a sweeter sauce, add more maple syrup.

Reheating Instructions

Sause: Use immediately, or refrigerate in a sealed container for up to 4 days.

Nutrition