- Level
- easy
- Prep Time
- 30 mins
- Total Time
- 40 mins
- Serves
- 4-6
Ingredients
- 2 lbs.
- Sterling Silver® Tri-tip or Blade Steak, thinly sliced against the grain
- 0.9 kg
- Marinade:
- 2 tbsp
- water
- 30 mL
- 2 tbsp
- corn starch
- 30 mL
- ½ tsp
- baking soda
- 2.5 mL
- 1 tbsp
- vegetable oil
- 15 mL
- 1 tsp
- garlic powder
- 5 mL
- 1 tbsp
- low sodium soy sauce
- 15 mL
- Vegetables:
- 1
- yellow onion
- 1
- red bell pepper, medium size
- 6
- garlic cloves, fine mince
- 1 tbsp
- fresh ginger, grated
- 15 mL
- 1 tbsp
- toasted sesame oil
- 15 mL
- Sauce (can use a prepared sauce):
- ¼ cup
- low sodium soy sauce
- 60 mL
- ½ cup
- beef stock
- 120 mL
- 2 tbsp
- Shaoxing cooking wine (substitute Mirin if not available)
- 30 mL
- ¼ cup
- brown sugar
- 60 mL
- ½ cup
- oyster sauce
- 120 mL
- ¼ cup
- chili garlic sauce
- 60 mL
- 1-2 tsp
- red pepper flakes (depending on your spice level likes)
- 5-10 mL
- 2 tsp
- cornstarch (mixed with 2 tsp. (30 mL) of water to make a slurry)
- 30 mL
- Szechuan beef preparation:
- ½ cup
- peanut oil or canola/vegetable oil
- 120 mL
- 2 lbs
- prepared beef
- 0.9 kg
- Prepared Szechuan sauce
- Sesame seeds, garnish
Method
Step 1
Before slicing the beef, place thawed meat into the freezer for 30 minutes to 1 hour. This will help you to thinly slice the beef (optional).
Step 2
Remove from the freezer and slice thin, ¼” (0.635 cm) strips against the grain.
Step 3
Combine the water, cornstarch and baking soda and thoroughly whisk until combined and there are no lumps.
Step 4
Add the remaining ingredients to the mix and whisk to combine. Place beef strips into a resealable plastic bag and pour the marinade over the strips. Massage the bag to coat all the strips evenly. Marinate for a minimum of 1 hour and no more than 2, and store in the refrigerator.
Step 5
Set aside and make the sauce.
Step 6
For the sauce: If using jarred sauce, heat it and set aside until needed to add to the beef. If making your own sauce, add the soy sauce, beef stock, cooking wine and brown sugar. Cook until the brown sugar dissolves, approximately 2 minutes.
Step 7
Add the Oyster sauce, chili garlic sauce and red pepper flakes. In a separate small bowl combine the cornstarch and water to create a slurry.
Step 8
Add the slurry to the sauce and bring it back to a rapid boil, then simmer until the sauce thickens and coats the back of a spoon. Set aside until needed to add to the beef.
Step 9
For the vegetables: Cut the red pepper and remove the stem and seeds. Slice into ¼” (0.635 cm) strips about 1 to 1 ½” (0.635 x 2.5 cm) in length.
Step 10
Cut onion into ¼” (0.635 cm) julienne, mince the garlic, and grate the ginger with a microplane (or use jarred ginger)
Step 11
Place the vegetable oil into a sauce pot and place on medium-high heat. Add the red peppers, green onions, garlic and ginger and cook for approximately 5 minutes until the peppers begin to soften.
Step 12
For the Szechuan beef preparation: Remove the beef from the bag. Heat the oil over high heat in a skillet or wok. Once it heats up, add the slices of beef in small batches, cooking for approximately 2 minutes. Remove from the oil and set aside until all the beef is cooked.
Step 13
Once all the beef is cooked, remove all but ¼ cup of the oil. Pour the prepared sauce into the heated wok. Heat the sauce for 1 minute and then add the cooked beef.
Step 14
Cook the beef for approximately 10 minutes over medium heat and the beef is coated with sauce.
Step 15
Place cooked beef onto a platter, garnish with sesame seeds and serve with steamed rice.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
