A spicy and savory Szechuan beef stir fry, perfectly achievable in a cast iron skillet for those without a wok. Enjoy tender beef and crisp vegetables with a fiery, aromatic sauce.
Wok-Free Szechuan Beef Skillet
A spicy and savory Szechuan beef stir fry, perfectly achievable in a cast iron skillet for those without a wok. Enjoy tender beef and crisp vegetables with a fiery, aromatic sauce.
Ingredients
- 1 lb flank steak thinly sliced against the grain
- 1 tbsp soy sauce for marinade
- 1 tbsp rice wine vinegar for marinade
- 1 tsp sesame oil for marinade
- 1 tbsp cornstarch for marinade
- 2 tbsp soy sauce for Szechuan sauce
- 1 tbsp rice vinegar for Szechuan sauce
- 1 tbsp granulated sugar for Szechuan sauce
- 1 tbsp chili garlic sauce for Szechuan sauce (adjust to taste)
- 0.5 tsp ground Szechuan peppercorns for Szechuan sauce (or whole toasted and ground)
- 1 tsp grated fresh ginger for Szechuan sauce
- 2 cloves garlic minced for Szechuan sauce
- 1 tbsp cornstarch for Szechuan sauce slurry dissolved in 2 tbsp water
- 2-3 tbsp high smoke point oil e.g. canola
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 0.5 medium onion thinly sliced
- cooked rice for serving
- toasted sesame seeds for garnish (optional)
- sliced green onions for garnish (optional)
Instructions
- Prepare the Beef: In a medium bowl, combine the thinly sliced flank steak with soy sauce, rice wine vinegar, sesame oil, and cornstarch. Toss to coat evenly and let marinate for at least 15-20 minutes at room temperature.
- Make the Szechuan Sauce: In a small bowl, whisk together soy sauce, rice vinegar, sugar, chili garlic sauce, ground Szechuan peppercorns, grated ginger, and minced garlic. Set aside.
- Heat the Skillet: Place a large cast-iron skillet or carbon steel pan over medium-high to high heat. Allow it to preheat for 8-10 minutes until it's very hot and nearly smoking (around 220°C/430°F).
- Cook the Beef: Add 1 tablespoon of high smoke point oil to the hot skillet. Working in two batches, add half of the marinated beef in a single layer. Cook for 1-2 minutes per side until beautifully seared and browned. Remove the beef from the skillet and set aside. Repeat with the remaining beef, adding more oil if needed.
- Sauté the Vegetables: Add another tablespoon of oil to the skillet. Add the sliced red bell pepper, green bell pepper, and onion. Stir-fry for 2-3 minutes until slightly tender-crisp. Add the broccoli florets and snap peas, continuing to stir-fry for another 2-3 minutes until vegetables are bright and crisp-tender.
- Combine and Sauce: Return the seared beef to the skillet with the vegetables. Give the prepared Szechuan sauce a quick whisk (as cornstarch can settle) and pour it over the beef and vegetables.
- Thicken the Sauce: Stir constantly as the sauce comes to a simmer and thickens, usually within 1-2 minutes. Ensure all ingredients are well-coated.
- Serve: Remove from heat immediately. Serve hot over steamed white rice. Garnish with toasted sesame seeds and sliced green onions, if desired.
Notes
For extra spice, add more chili garlic sauce or a pinch of red pepper flakes to the sauce. Vegetable variations: Feel free to add or substitute other quick-cooking vegetables like carrots, mushrooms, baby corn, or water chestnuts. Ensure your pan is hot enough before adding any ingredients. This is the key to preventing a watery stir-fry. To prevent sticking with cast iron, ensure your pan is well-seasoned and adequately oiled.
