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Szechuan Beef

Szechuan Beef

Easy and quick to prepare, the stir fry Szechuan beef with vegetables is a very popular Chinese main dish ideal to be served with rice noodles.

30 November, 2018
Average: 3.8 (5 votes)

serves for


total time

0 HR 25 MIN


Soy sauce
3 tbsp
Oyster water
2 tbsp
Rice vinegar
2 tbsp
1 tbsp, hot
Chilli sauce
1 tbsp, preferable Szechuan
Brown sugar
2 tsp, soft
Peanut oil
3 tbsp, or sunflower oil
500 g, sirloin steak, trimmed and cut into thin strips
1, head, prepared into florets
1 large, cored seeded and sliced
Red pepper
1 large, cored, seeded, and sliced
1 large, peeled and shredded
250 g, green, trimmed
Sesame seeds
to garnish
1 small handful, leaves only, to garnish
black, freshly ground


  • Whisk together the soy sauce, oyster sauce, vinegar, hot water, chilli sauce, and sugar in a small bowl until the sugar has dissolved.
  • Heat 2 tbsp groundnut oil in a large wok set over a high heat until hot.
  • Season the steak with salt and pepper before adding to the wok, stir-frying until just coloured, 2-3 minutes.
  • Add the remaining oil and then the broccoli, peppers, carrot, and green beans.
  • Partially cover with a lid and let cook for for 2-3 minutes, stirring occasionally, until the vegetables start to soften.
  • Remove the lid and add the prepared sauce from step 1, stirring thoroughly.
  • Continue to stir-fry for a further 2 minutes, tossing occasionally, until the vegetables are tender and the sauce has reduced slightly.
  • Divide the Szechuan beef between bowls and garnish with sesame seeds and coriander leaves before serving.

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