- Dairy free
- Egg free
- Lactose free
- Shellfish free
- No added sugar
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
This 20-minute spicy Chinese beef stir-fry packs a punch. It’s hot and spicy and full of flavour thanks to the distinct taste of Szechuan paste.
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 500g Coles Australian Beef Scotch Fillet, thinly sliced
- 2 tsp soy sauce
- 2 tsp sesame oil
- 1/4 tsp ground white pepper
- 1 tbs peanut oil
- 1 red capsicum, seeded, thinly sliced
- 1 green capsicum, seeded, thinly sliced
- 1 long red chilli, thinly sliced, plus extra to serve
- 2 spring onions, thinly sliced, plus extra to serve
- 2 garlic cloves, crushed
- 2 tsp finely grated ginger
- 200g pouch Birch & Waite Sichuan Style Stir-fry Sauce
- Steamed jasmine rice, to serve
- Toasted sesame seeds, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the beef, soy sauce, sesame oil and pepper in a large bowl. Set aside for 15 mins to develop the flavours.
Step 2
Heat half the oil in a wok or large frying pan over high heat until just smoking. Cook beef, in batches, and stir-fry for 1-2 mins or until browned all over. Transfer to a large plate in a single layer.
Step 3
Add the remaining oil to wok or pan. Add capsicum and stir-fry for 2 mins or until just tender. Add the spring onion, garlic and ginger and stir-fry until just combined. Add the sauce and stir-fry for 2 mins or until heated through. Return the beef and stir-fry for 1 min or until heated through.
Step 4
Serve Szechuan beef with rice. Sprinkle with sesame seeds, extra chilli and spring onions.
Recipe tip
COOK. STORE. SAVE.
Use it up: Leftover ginger can be used in a range of dishes from fresh green juice or mixed Asian greens.
Spice it up with Szechuan beef on the menu
This spicy beef stir-fry is a favourite on the menu at Chinese restaurants across Australia, but what is Szechuan and where did it come from? Szechuan, also known as Sichuan, is a dish named after the province in South West China where it originated. Szechuan is known for its giant pandas and is the home of cuisine that features a range of spicy dishes like kung pao chicken, mapo tofu and Szechuan hot pot.
The tasty beef stir-fry is known for its sweet and spicy flavour with a good kick thanks to chilli paste and the satisfying tingle from Szechuan pepper that gives a lovely citrus flavour.
What makes this Szechuan beef recipe stand out
As with any good recipe, top-quality ingredients make all the difference for a dish to wow the crowd. When it comes to creating a flavour-packed Chinese stir-fry with beef, using thinly sliced scotch fillet provides a tender and juicy result. Scotch fillet comes from the rib area where it remains tender. It’s often touted as the most flavoursome cut of beef and remains tender when cooked thanks to good fat marbling. For a more budget-friendly option, you can use pre-sliced beef stir-fry, rump steak or sirloin.
This recipe uses capsicum as the main vegetable but you could easily replace it with broccoli, carrots or whatever you have on hand.
When it comes to Mongolian vs Szechuan beef, the main difference is the sauce. Tangy and spicy and with the unmistakable tingle of Szechuan peppercorns, this recipe uses a pre-made stir-fry sauce to give it a boost of spice, garlic, vinegar tang and umami flavours.
Tips for serving up your spicy beef stir-fry
To serve up this spicy favourite, you can’t beat a classic side of steamed white rice. But for something a little different you could serve a side of cauliflower rice for a low-carb option, your favourite noodles or a last-minute fried rice. This dish is also a winner served up with a side of mixed Asian greens and a sprinkle of fried onions.
Any leftovers can be kept for up to 5 days in the fridge and should be reheated until piping hot. This dish can also be frozen, however, the capsicum won’t freeze that well as it tends to get mushy when reheated.
FAQs
Szechuan beef
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 500g Coles Australian Beef Scotch Fillet, thinly sliced
- 2 tsp soy sauce
- 2 tsp sesame oil
- 1/4 tsp ground white pepper
- 1 tbs peanut oil
- 1 red capsicum, seeded, thinly sliced
- 1 green capsicum, seeded, thinly sliced
- 1 long red chilli, thinly sliced, plus extra to serve
- 2 spring onions, thinly sliced, plus extra to serve
- 2 garlic cloves, crushed
- 2 tsp finely grated ginger
- 200g pouch Birch & Waite Sichuan Style Stir-fry Sauce
- Steamed jasmine rice, to serve
- Toasted sesame seeds, to serve
Description
This 20-minute spicy Chinese beef stir-fry packs a punch. It’s hot and spicy and full of flavour thanks to the distinct taste of Szechuan paste.
Method
Step 1
Combine the beef, soy sauce, sesame oil and pepper in a large bowl. Set aside for 15 mins to develop the flavours.
Step 2
Heat half the oil in a wok or large frying pan over high heat until just smoking. Cook beef, in batches, and stir-fry for 1-2 mins or until browned all over. Transfer to a large plate in a single layer.
Step 3
Add the remaining oil to wok or pan. Add capsicum and stir-fry for 2 mins or until just tender. Add the spring onion, garlic and ginger and stir-fry until just combined. Add the sauce and stir-fry for 2 mins or until heated through. Return the beef and stir-fry for 1 min or until heated through.
Step 4
Serve Szechuan beef with rice. Sprinkle with sesame seeds, extra chilli and spring onions.