Low Carb Crispy Szechuan Beef?
If you’ve ever ordered crispy Szechuan beef at a restaurant, breaded, deep-fried, and kissed with a spicy sticky-sweet glaze… You might be wondering how it could possibly be low carb. You’re right. This isn’t that Szechuan beef. I mean it is, and it isn’t. It isn’t breaded. It isn’t deep-fried. And the stir-fry sauce isn’t quite that sweet. However, this Szechuan Beef Recipe is low in carbs, compared to most recipes. It is packed with authentic Szechuan flavor and tender pieces of meat. And it is super quick and easy to make at home!
Easy Szechuan Beef Recipe
Easy is the keyword here. So often making traditional ethnic cuisine requires:
Ingredients we can’t get our hands on Equipment we don’t have And lots and lots of time
Many authentic Szechuan-style dishes are this way, involving endless lists of ingredients and hours of prep time. Today I’m sharing a condensed (and leaner) version of this sesame beef stir-fry recipe, so you can experience the exciting flavors without all the fuss. Does that make it less authentic? Maybe. Yet in my humble opinion, you still get the show-stopper ingredients that make Szechuan cuisine special, so that’s what counts.
What Is Szechuan Flavor?
You may be wondering exactly what the Szechuan style of cooking is… Szechuan (Sichuan or Schezwan) cuisine comes from the Sichuan Province of China. It is one of the most popular styles of Chinese cooking, outside of China, due to its bold unapologetic use of spices and contrasting flavors. We are using the most iconic Szechuan ingredients in our stir fry today, Szechuan peppercorns and Szechuan chile peppers. Szechuan peppercorns create a mild tingling (or even slightly numbing) sensation in your mouth. However, they are not extremely hot on their own. Yet they do amplify the spicy notes in other ingredients, giving them depth and intrigue. Szechuan chiles peppers bring on the heat! The combination of chiles and peppercorns together gives many Sichuan recipes their unique flavor.
What Does Szechuan Beef Taste Like?
With the generous use of tingling peppercorns and spicy dried chiles, Authentic Sichuan Beef offers vibrant contrasting flavors.
It’s rich and beefy. It’s salty. It’s sweet. It’s tangy, from the addition of rice wine. And best of all, it is layered with unique spicy qualities you aren’t used to experiencing in western cuisine.
P.S. If for some reason you had to pick just Szechuan peppercorns or chiles, I would go with Sichuan peppercorns. Their effects on the palate are really what makes Szechuan cuisine. If you can’t find Szechuan chile peppers you can always substitute another small hot dried chile variety, or use crushed red pepper instead.
What Ingredients You Will Need
Soy Sauce – I always buy low sodium and gluten-free. Hoisin Sauce – A sweet soybean and vinegar sauce. You can find this gluten-free as well! Rice Wine – You can use Shaoxing, Mirin, or even dry sherry. Brown Sugar – Just a little. Or use your favorite sugar substitute. Ginger – Freshly grated. Garlic Cloves– Freshly minced. Szechuan peppercorns – You’ve got to have them if you want your stir fry to taste authentic. Flat Iron Steak – Or flank steak. Slice thin against the grain. Cornstarch – Or arrowroot powder for thickening. Sesame Oil – And peanut oil to stir fry the beef. Szechuan Chile Peppers – Or another small dried Asian chile. Even crushed red pepper will do in a pinch! Scallions – Green onions are a fresh garnish at the end that makes all the difference. Sesame Seeds – AKA Asian sprinkles!
Instructions
In a liquid measuring cup, add all the ingredients for the stir fry sauce. Slice the scallions and set them aside. Allow the ginger, garlic, and Szechuan peppercorns to soak while you slice the beef. Lay the flat iron steak on a cutting board. Cut the beef against the grain into thin slivers. Then toss the beef strips with the corn starch. Set a wok (or Extra Large Skillet) over high heat. Add both oils. When the oil starts to smoke, carefully toss in the beef strips and Szechuan chiles. Quickly move them around the wok to stir fry the beef on both sides. Once the beef is mostly cooked (2-4 minutes) stir in the marinade sauce. Allow the sauce to simmer and thicken to flavor the beef. Once it reaches your desired consistency, turn off the heat. Serve warm, sprinkled with chopped scallions and sesame seeds.
How Long Do Leftovers Last?
You can keep this schezwan beef recipe in the fridge, in an airtight container, for up to 3 to 4 days.
What Can I Substitute The Szechuan Peppercorns With?
If you can’t find Szechuan peppercorns, you can add crushed red pepper to taste. It won’t offer the same numbing sensation, but it will definitely bring the heat.
What Is A Less Hot Version Of The Peppers?
If you are very sensitive to heat, skip the Szechuan chile peppers and use a small amount of crushed red pepper instead.
What To Serve With It?
This is usually served on a bed of rice (or cauliflower rice) with a stir fry of other vegetables, such as onion, bell peppers, water chestnuts, and possibly nuts (like cashews or peanuts).
What Is The Difference Between Hunan Beef, Ginger Beef, Mongolian Beef, Sesame Beef, and Szechuan Beef?
Let me break this down to the basics…
Szechuan Beef – This dish is usually breaded and crispy. Then coated in a very spicy-sweet sauce. It is often topped with fresh scallions or bean sprouts to contrast the spicy flavor. Ginger Beef – This is a westernized version of Szechuan Beef, with the addition of carrots, and a little less spice. Mongolian Beef – This is not typically spicy. It involves flank steak, scallions, brown sauce, and sometimes other vegetables like broccoli and mushrooms. Sesame Beef – This is another Americanized variation that is often based off of Szechuan Beef or Hunan Beef, but with a hefty dose of sesame seeds. The terms Szechuan Beef and Sesame Beef are often used interchangeably. Hunan Beef – This can be just as spicy as Szechuan Beef, yet without the Szechuan peppercorns and chiles it hits your throat and palate in a different way. Hunan Beef sometimes includes more vegetables.
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