Szechuan beef served with steamed rice and asparagus.
This Szechuan beef preparation is a delightfully fragrant and spicy dish that comes together in 30 minutes or less! The garlic, ginger, and chili paste, along with the other ingredients, meld together to create a savory Asian sauce with a pepper-y kick.
The sauce for this recipe is from the blog Feasting At Home.
INGREDIENTS
½ tsp black peppercorns
¼ cup soy sauce
3 Tbsp honey
1 Tbsp sesame oil
1 Tbsp rice wine vinegar
1 Tbsp Chinese cooking wine or mirin (optional)
3 garlic cloves, minced
2 tsp fresh ginger, minced (or ginger paste)
1 Tbsp garlic chili paste (sambal oelek) or substitute 1 tsp chili flakes
½ tsp Chinese Five Spice
3-5 tsp arrowroot powder
METHOD
Preheat a skillet over medium heat. Add peppercorns and toast for 2 minutes, shaking the pan occasionally. Crush with a mortar and pestle.
Crushing peppercorns in mortar and pestle.
Place all ingredients in a mixing bowl and whisk until well combined, adding the arrowroot powder last. Start with 3 tsp of arrowroot powder and add an additional teaspoon if you prefer the sauce to be thicker.
Whisked Szechuan sauce.
Preheat skillet to medium heat. Add ground beef to pan and cook, breaking up pieces with a wooden spoon.
Once beef is cooked, add sauce and turn up heat to medium high, stirring frequently. The higher heat adds a slightly caramelized finish to the dish.
Cooking Szechuan sauce with beef, not quite caramelized yet.
Serve warm with some of the suggestions below!
SERVING SUGGESTIONS
Steamed white or brown rice
Steamed asparagus
Steamed or stir-fried mixed vegetables
Sesame seeds
Thinly sliced green onions
Garlic chili paste or sriracha
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