Add stir fry sauce then return the beef into the pan. Cut the beef into thin slices across the grain. Use as a flavorful stir-fry sauce for veggies or noodles, or as a flavorful marinade for tofu, chicken, shrimp or beef! Remove. It is spicy and has a unique numb on the tongue effect. You only need to measure and combine all the ingredients. Cornstarch: To thicken the sauce, if you would like. You can make a batch of chili oil and use it for a variety of Szechuan cuisines, for example, bang bang chicken, dan dan noodles, Mapo Tofu, and hot and sour soup. If using as a marinade, forgo the cornstarch and make sure to season what you are marinating ( chicken, tofu, beef) with, If making a stir-fry, try adding a few dry Chinese or Arbol chilies (5-10) to the stir-fry, right before adding the Szechuan Sauce. Combine. I may receive commissions for purchases made through links in this post. Wonderful for meal prep, you can use this scratch-made sauce in this flavorful stir-fry as well! Another item that is not common outside Asia is the Szechuan chili oil. I am pleased to reply to any questions and comments as soon as possible. This method shortens the time required to brown the beef and prevent it from overcooking. Sweetener: Feel free to use maple syrup, brown sugar, or whatever your preferred sweetener may be. Your email address will not be published. If you’ve never tired one, just plop one in in your mouth and taste it. Keeps for 10 days in the fridge! This stir-fry sauce has a similar flavor to the famous Szechuan hot and sour soup, which is a popular soup on the menu of most Szechuan restaurants. All the vegetables should be cut into about equal size so that they will be evenly cooked at the same time. But after I went to China, and had them in moderate doses, I actually grew to love them. Join us! the variation of the flavor depends mostly on the amount of each ingredient in the recipe. Mar 29, 2019 52 Comments ★★★★★ 4.9 from 25 reviews. chili garlic sauce and sugar in a pan and warm to near boiling Here is my step by step detail breakdown of how to prepare the Szechuan stir-fry beef. You can also purchase doubanjiang online here. Szechuan beef stir fry – How to make in four easy steps, Cut the beef into thin slices across the grain. I have tried both methods and conclude that marinated beef yields a better result. I grew up eating pure Cantonese food that is light and subtle. Final step – stir-frying. It has a very strong perfumy flavor and numbing effect on the tongue, adding interesting complexity! This Szechuan style stir-fry beef is based on the original ‘dry-fried beef / 干煸牛肉’ with a little more sauce. Here’s an amazingly delicious and authentic recipe for Szechuan Sauce that we’ve been using ever since our trip to Shanghai a few years ago! Therefore, it may not be authentic Szechuan, but the extra sauce is Heavenly tasty after mixing with steamed rice. I recommend low-sodium. I’m a huge fan of Szechuan Sauce but hate all the preservatives, sugars and msg that go into store-bought versions, so we make our own at home. Fortunately. ©2018 Taste of Asian Food. ★☆ optional- 2-3 teaspoons corn starch, to thicken, see notes. Let it sizzles. Note: This post may contain affiliate links. ★☆, If you make this, make sure to wear gloves when working with the chiles , I recently got a spice grinder and wanted to make my own Chinese Five spice blend and was looking for more recipes to utilize both the blend and my leftover Szechuan peppercorns – this sauce was absolutely DELICIOUS!!! After the oil is cold, keep it in a container for future use. If you continue to use this site we will assume that you are happy with it. We use cookies to ensure that we give you the best experience on our website. Keywords: how to make szechuan sauce, szechuan sauce recipe, szechwan sauce, authentic szechuan sauce, szechuan stir fry sauce, stir fry sauce, chinese stir fry sauce, Tag @feastingathome on Instagram and hashtag it #feastingathome. You can absolutely leave these out and sub black peppercorns. Sprinkle some white sesame on top as garnish and extra flavor. >> More, Sheet Pan Szechuan Chicken and Brussel Sprouts. Dry-fry is the typical Szechuan cooking method to pan-fry something using oil alone without adding water. It’s especially great on tofu – either baked tofu or crispy tofu! The salad dressing, made with heavy cream or half-and-half, is mixed in the bottom of a bowl with lemon juice and sugar, and then the torn greens are added. Some people looooooove this. Cantonese likes sauces, and I tend to incorporate my deep-rooted cooking method subconsciously without realizing it. Once you got everything ready, you can start the cooking process. The Szechuan peppercorns give the sauce a really authentic “zingy-ness” that is hard to replicate, but it also tastes just fine without! . It has a multitude of uses, but mainly we’ve been using it for quick and easy stir fry or as a marinade for meat or tofu. Always remember to go lightly at first with Szechuan peppercorns they are definitely an acquired taste, perfumy and complex, while having a unusual numbing effect on the tongue. It is now available in many parts of the world due to the popularity of Szechuan cuisines worldwide. A little goes a long way. Since we do not cook Szechuan food in my family, it has become a novelty dish for me and takes every opportunity to dine in Szechuan restaurants whenever I eat out. Remember you can always just plop one in your mouth to get the gist of it. Oil: I use a neutral oil for pan frying the beef then sesame oil and chili oil for the sauce. If using as a stir-fry sauce, and you would like to thicken it, whisk in 2 teaspoons cornstarch.