Szechuan Beef Recipe (Ready in 85 Min)

Beef, starch and carrots come together in this Chinese beef — 85 minutes, 10 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 10 steps.

You'll mainly reach for frying pan / skillet and whisk. At involved difficulty across 10 steps, it's worth setting aside proper time for.

How to make it

MARINATING THE BEEF
In a bowl, add the beef, salt, sesame seed oil, white pepper, egg white, 2 Tablespoon of corn starch and 1 Tablespoon of oil.
STIR FRY
First Cook the beef by adding 2 Tablespoon of oil until the beef is golden brown.
Set the beef aside
In a wok add 1 Tablespoon of oil, minced ginger, minced garlic and stir-fry for few seconds.
Next add all of the vegetables and then add sherry cooking wine and 1 cup of water.
To make the sauce add oyster sauce, hot pepper sauce, and sugar.
add the cooked beef and 1 spoon of soy sauce
To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.

You'll use: Frying pan / skillet · Whisk · Wok

Tips & common questions

How long does Szechuan Beef take to make?

About 85 minutes from start to finish — an estimate based on the 10 steps and 20 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of soy sauce?

Try tamari (gluten-free). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.