Elevated Szechuan Flank Steak with Crisp Vegetables

By Cookbook Directory

Recipe overview

15 minutes | 30 minutes | 45 minutes

An elevated Szechuan Beef recipe focusing on premium ingredients, refined velveting techniques for tender beef, and a balanced, authentic Szechuan sauce. This recipe guides the home cook to achieve Michelin-level flavors and presentation with precise instructions for perfect stir-frying.

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Serves:
Beef
Szechuan
Chinese
Stir-fry
Spicy
Dinner
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Ingredients

Beef

  • 0.5 lb - Prime Flank Steak (thinly sliced against the grain into 1/8-inch thick pieces)
  • 0.5 teaspoon - Fine Sea Salt (for marinade)
  • 1 teaspoon - Toasted Sesame Oil (for marinade)
  • 1 pinch - Freshly Ground White Pepper
  • 1 - Large Egg White
  • 3 tablespoons - Cornstarch (2 tablespoons for marinade, 1 tablespoon for slurry)
  • 4 tablespoons - High-Smoke Point Oil (such as peanut, grapeseed, or canola oil; 1 tablespoon for marinade, 2 tablespoons for cooking beef, 1 tablespoon for stir-frying vegetables)
  • 1 tablespoon - Fresh Ginger (finely minced or grated)
  • 1 tablespoon - Fresh Garlic (finely minced)
  • 0.75 cup - Yellow Onion (cut into 1-inch wedges)
  • 0.5 cup - Organic Carrots (julienned or thinly sliced on the bias)
  • 0.75 cup - Bell Pepper Medley (red and green bell peppers, cut into 1-inch squares)
  • 1 cup - Crisp Celery Stalks (sliced on the bias)
  • 1 cup - Fresh Shiitake Mushrooms (stems removed, thinly sliced)
  • 1 tablespoon - Shaoxing Wine (Chinese cooking wine)
  • 1 cup - High-Quality Chicken Stock
  • 1 tablespoon - Premium Oyster Sauce
  • 0.5 teaspoon - Sichuan Chili Bean Paste (Doubanjiang) (adjust to preferred spice level)
  • 1 teaspoon - Cane Sugar
  • 1 tablespoon - Light Soy Sauce (for initial seasoning)
  • 2 tablespoons - Water (for cornstarch slurry)
  • 6 pieces - Dried Szechuan Red Chilies (whole, stemmed, and deseeded)
  • 0.5 teaspoon - Szechuan Peppercorns (whole, toasted and ground)
  • 2 tablespoons - Fresh Scallions (thinly sliced, for garnish)
  • 1 teaspoon - Toasted Sesame Seeds (for garnish)
  • 1 teaspoon - Chili Oil (for finishing, optional)

Instructions

STEP 1 - MARINATE AND VELVET THE BEEF: In a medium bowl, combine 0.5 lb Prime Flank Steak (thinly sliced against the grain), 0.5 teaspoon Fine Sea Salt, 1 teaspoon Toasted Sesame Oil, 1 pinch Freshly Ground White Pepper, 1 Large Egg White, 2 tablespoons Cornstarch, and 1 tablespoon High-Smoke Point Oil. Mix all ingredients thoroughly with your hands until the beef is well coated and slightly sticky. This 'velveting' technique tenderizes the beef. Cover and let marinate at room temperature for 20-30 minutes, or refrigerate for up to 2 hours.

STEP 2 - PERFECTLY SEAR THE BEEF: Heat a large wok or heavy-bottomed pan over high heat until just smoking. Add 2 tablespoons High-Smoke Point Oil, swirling to coat the pan. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for 1-2 minutes per side until beautifully golden-brown and caramelized. Do not overcook. Remove the seared beef from the pan and set aside on a clean plate.

STEP 3 - AROMATIC BASE AND VIBRANT VEGETABLES: Add 1 tablespoon fresh High-Smoke Point Oil to the same wok. Add 6 Dried Szechuan Red Chilies and 0.5 teaspoon whole Szechuan Peppercorns. Stir-fry for 15-20 seconds until fragrant, being careful not to burn. Immediately add 1 tablespoon finely minced Fresh Ginger and 1 tablespoon finely minced Fresh Garlic. Stir-fry for another 30 seconds until aromatic. Add 0.75 cup Yellow Onion, 0.5 cup Organic Carrots, 0.75 cup Bell Pepper Medley, 1 cup Crisp Celery Stalks, and 1 cup Fresh Shiitake Mushrooms. Stir-fry rapidly for 2-3 minutes until vegetables are crisp-tender and retain their vibrant color. Deglaze the pan with 1 tablespoon Shaoxing Wine, scraping up any browned bits. Pour in 1 cup High-Quality Chicken Stock and bring to a gentle simmer.

STEP 4 - CRAFT THE SZECHUAN SAUCE: In a small bowl, whisk together 1 tablespoon Premium Oyster Sauce, 0.5 teaspoon Sichuan Chili Bean Paste (Doubanjiang), and 1 teaspoon Cane Sugar. Pour this meticulously crafted sauce into the simmering vegetables. Stir to combine thoroughly, ensuring every vegetable is coated. Return the perfectly seared beef to the wok. Add 1 tablespoon Light Soy Sauce. Toss everything gently to integrate flavors without overworking the beef.

STEP 5 - FINISH AND PRESENT: In a separate small bowl, whisk together the remaining 1 tablespoon Cornstarch with 2 tablespoons Water until completely smooth to create your slurry. Slowly pour the cornstarch slurry into the stir-fry while continuously stirring until the sauce thickens to a glossy, rich consistency that lightly coats the back of a spoon. Taste and adjust seasoning as needed – perhaps a final pinch of salt or a touch more soy sauce. Serve immediately over steaming jasmine rice. Garnish generously with 2 tablespoons Fresh Scallions, 1 teaspoon Toasted Sesame Seeds, and a drizzle of 1 teaspoon Chili Oil for an extra layer of flavor and visual appeal. Enjoy the symphony of textures and authentic Szechuan spice.