Szechuan Beef (Better than PF Chang's) - Rasa Malaysia (2024)

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What Is Sichuan Beef

Szechuan beef, much like beef and broccoli, is not actually from China; it is a spicy and aromatic Chinese dish known for its bold flavors and tender beef slices stir-fried with chili-garlic sauce, bell peppers, and chili oil “la yu.” It’s a popular choice for those who enjoy fiery and zesty cuisine with a satisfying kick.

In Sichuan, there is a well-known dish called 水煮牛肉, or literally “Water Cooked Beef,” where tender beef is poached in water and doused in a fiery chili-oil sauce, spiked by Sichuan peppercorns.

However, the Chinese beef dishes found in the US are mostly just beef stir fry in a mildly spicy sauce with some vegetables. Every Chinese restaurant or Chinese buffet here has its own rendition of Sichuan beef.

This Szechuan beef is my take on PF Chang’s version, well-loved by many diners, especially as a takeout!

What Does Szechuan Beef Taste Like

Szechuan beef typically has a bold and complex flavor profile. It’s savory, spicy, and slightly sweet, with a noticeable heat from the chili-garlic sauce and chili oil used in the recipe.

The beef is thinly sliced into sticks and marinated with corn starch to achieve a velvety and tender texture, highly prized in Chinese cuisine. The tender beef, the mouthwatering sauce pair well with steamed rice, creating a satisfying and flavorful meal that’s sure to please any palate.

However, Szechuan Beef is not to be confused with Hunan Beef or Mongolian Beef. Hunan is a province in China, neighboring the Sichuan province. Both dishes are similar, but Hunan Beef is generally spicier in flavor than Szechuan cuisine, while Mongolian Beef is more muted in taste and non-spicy.

Ingredients

What’s in Szechuan Beef? This recipe calls for simple ingredients and takes only 20 minutes to make!

• beef – you may use flank steak, sirloin, or tenderloin for tender meat.
• chili garlic sauce – gives the spicy note to this dish.
• chili oil or la yu – this red-hued oil adds heat and color to this Szechuan style shredded beef.
• green and red bell peppers – all colors, texture and peppery flavors to the finished dish.

How To Make Szechuan Beef

Step 1. Marinate the beef, with all the ingredients in the Marinade, for 15 minutes.

Step 2. Combine all the ingredients for the Sauce, stirring and mixing thoroughly, set aside.

Step 3. Heat a wok over high heat and add 1 tablespoon of oil. Once the oil is hot, add the beef and stir-fry briefly until the surface turns opaque and slightly charred. Remove the beef from the wok and set it aside.

Step 4. Clean the wok and add the remaining 1 tablespoon of oil. Once the oil is fully heated, add the garlic and stir-fry until aromatic. Then, add all the peppers and carrots, stirring a few times before adding the beef back into the wok.

Step 5. Add the sauce and stir to combine well. Then, stir in the scallions and chili oil. Dish out and serve immediately with steamed rice.

Helpful Cooking Tips

• I used Rooster brand (Huy Foong) chili-garlic sauce, commonly available in the US. However, any other brand of coarse chili garlic sauce will work just as well.
• Shaoxing wine or Chinese rice wine is optional; however, it adds a subtle aroma that enhances the dish’s flavor profile.
• “Szechuan” is the old English spelling for “Sichuan,” a province in China. Therefore, this recipe is also known as Sichuan beef.

What To Serve With This Recipe

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Want more easy and delicious recipes? Subscribe to mynewsletterand follow me onFacebook,Pinterest,andInstagramfor new updates.