Szechuan Steak Stir-Fry

20 INGREDIENTS • 9 STEPS • 45MINS

Szechuan Steak Stir-Fry

A recipe by P.F. Chang's: "In this recipe, we used one of our favorite spicy
condiments: sambal olek. Sambal olek is a red chili paste that adds heat to a recipe without altering other flavors. Combined with soy sauce, chipotle pepper, sugar, and black vinegar, it’s the perfect flavorful kick."
Love This Recipe?
A recipe by P.F. Chang's: "In this recipe, we used one of our favorite spicy
condiments: sambal olek. Sambal olek is a red chili paste that adds heat to a recipe without altering other flavors. Combined with soy sauce, chipotle pepper, sugar, and black vinegar, it’s the perfect flavorful kick."
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

45MINS

Total Time

Ingredients

Servings
2
us / metric
Egg
1
Egg
Mirin
1 Tbsp
Mirin
Corn Starch
1 Tbsp
Corn Starch
Dried Chili Pepper
5
Dried Chili Peppers
Flank Steak
1 piece
Flank Steak
Tamari Soy Sauce
1/3 cup
Tamari Soy Sauce
Chipotle Peppers in Adobo Sauce
2 Tbsp
Chipotle Peppers in Adobo Sauce, puréed
Black Vinegar
1 Tbsp
Black Vinegar
Sambal
2 Tbsp
Sambal
Granulated Sugar
2 tsp
Granulated Sugar
Canola Oil
2 Tbsp
Canola Oil
Fresh Ginger
1 1/3 Tbsp
Fresh Ginger, peeled, minced
Garlic
3 cloves
Garlic, minced
Red Bell Pepper
1
Red Bell Pepper
cut into 1/4 inch thin strips
Sesame Oil
1 tsp
Sesame Oil
Jasmine Rice
2/3 cup
Jasmine Rice
Water
1 cup
Water
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Scallion
1 bunch
Scallion
cut into 1/4 inch thin slices on a bias, 2 scallions per 2 servings

Nutrition Per Serving

VIEW ALL
Calories
775
Fat
29.6 g
Protein
37.8 g
Carbs
93.9 g
Love This Recipe?
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

Hide images
step 1
Bring the Jasmine Rice (2/3 cup) and Water (1 cup) to a boil in a small sauce pot over medium-high heat. Stir, reduce heat to low, cover and simmer for 15 minutes. Fluff with a fork, cover again and keep warm for plating.
step 1 Bring the Jasmine Rice (2/3 cup) and Water (1 cup) to a boil in a small sauce pot over medium-high heat. Stir, reduce heat to low, cover and simmer for 15 minutes. Fluff with a fork, cover again and keep warm for plating.
step 2
Whisk together the Egg (1), Mirin (1 Tbsp), Corn Starch (1 Tbsp), Salt (to taste), and Ground Black Pepper (to taste) in a medium bowl.
step 2 Whisk together the Egg (1), Mirin (1 Tbsp), Corn Starch (1 Tbsp), Salt (to taste), and Ground Black Pepper (to taste) in a medium bowl.
step 3
Pat dry the Flank Steak (1 piece) with paper towels. Cut the steak into 1/4 inch slices against the grain and add to the marinade. Cover with plastic wrap and refrigerate until ready to use.
step 4
In a small bowl, stir together the Tamari Soy Sauce (1/3 cup), Chipotle Peppers in Adobo Sauce (2 Tbsp), Black Vinegar (1 Tbsp), Sambal (2 Tbsp), and Granulated Sugar (2 tsp); set aside.
step 5
Drain the excess marinade from the steak. Heat Canola Oil (1 Tbsp) in a large sauté pan or wok over medium-high heat.
step 6
When hot, add only HALF the beef and stir-fry until golden brown, about 5 minutes. Transfer the beef to a plate and repeat with the second batch. Transfer this batch to the plate and hold.
step 6 When hot, add only HALF the beef and stir-fry until golden brown, about 5 minutes. Transfer the beef to a plate and repeat with the second batch. Transfer this batch to the plate and hold.
step 7
Add more Canola Oil (1 Tbsp) to the hot pan and add the Dried Chili Peppers (5), Fresh Ginger (1 1/3 Tbsp), Garlic (3 cloves) and Red Bell Pepper (1) and stir-fry for 5 minutes or until slightly browned.
step 7 Add more Canola Oil (1 Tbsp) to the hot pan and add the Dried Chili Peppers (5), Fresh Ginger (1 1/3 Tbsp), Garlic (3 cloves) and Red Bell Pepper (1) and stir-fry for 5 minutes or until slightly browned.
step 8
Add the sauce and bring to a boil, then return the beef to the pan and stir until all ingredients are incorporated.
step 9
Divide the rice between two plates. Top with the Szechuan Steak and drizzle each serving with Sesame Oil (1 tsp). Garnish with the Scallion (1 bunch) and enjoy!
step 9 Divide the rice between two plates. Top with the Szechuan Steak and drizzle each serving with Sesame Oil (1 tsp). Garnish with the Scallion (1 bunch) and enjoy!

Tags

Dairy-Free
American
Gluten-Free
Beef
Asian
Date Night
Dinner
Chinese
Game Day
Quick & Easy
Rice
Vegetables
top