Szechuan Style Beef

Szechuan Style Beef is a spicy and flavorful dish that combines tender beef strips with a medley of vibrant vegetables, all coated in a fragrant, spicy sauce. This kosher version brings authentic Szechuan heat and taste to your dinner table.

Ingredients

• Beef flank steak - 250 grams, sliced thinly
• Soy sauce (kosher) - 2 tablespoons
• Cornstarch - 1 tablespoon
• Sesame oil - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Szechuan peppercorns - 1 teaspoon, crushed
• Dried red chilies - 2-3, whole
• Bell pepper - 1 medium, sliced
• Onion - 1 medium, sliced
• Carrot - 1 medium, julienned
• Green onions - 2, chopped
• Rice vinegar - 1 tablespoon
• Sugar - 1 teaspoon
• Water - 100 milliliters

Steps

1. In a bowl, combine sliced beef with soy sauce and cornstarch. Mix well and let marinate for 15 minutes.
2. In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic, ginger, Szechuan peppercorns, and dried red chilies. Stir-fry for about 1 minute until fragrant.
3. Add the marinated beef to the skillet, stirring quickly to sear the meat. Cook for about 3-4 minutes until browned, then remove from the skillet and set aside.
4. In the same skillet, add sliced bell pepper, onion, and carrot. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
5. Return the beef to the skillet with the vegetables. Add sesame oil, rice vinegar, sugar, and water. Stir to combine and cook for an additional 2-3 minutes until heated through.
6. Garnish with chopped green onions and serve hot with steamed rice.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 20 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.1 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Contains antioxidants from vegetables that can help reduce inflammation.

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