Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary flavor explosion! This Stir Fried Szechuan Steak on Rice isn't just a meal—it's a sensational experience that combines the bold, mouth-tingling flavors of Szechuan cuisine with perfectly seared, tender steak. In just 25 minutes, you'll create a restaurant-quality dish that will have your family and friends begging for seconds, proving that gourmet cooking can be both quick and incredibly delicious.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb flank steak, sliced thin
- 2 cups cooked rice
- 1 bell pepper, sliced
- 1 onion, sliced
- 3 tablespoons Szechuan sauce
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- Green onions for garnish
Instructions
- Prepare ingredients: Slice flank steak against the grain into thin, 1/4-inch strips. Ensure bell pepper and onion are uniformly sliced into similar-sized pieces.
- Mix sauce: In a small bowl, combine Szechuan sauce and soy sauce. Whisk thoroughly and set aside.
- Heat a large wok or heavy skillet over high heat. Add vegetable oil and wait until it shimmers and is almost smoking.
- Add sliced steak to hot oil in a single layer. Allow meat to sear without stirring for 1-2 minutes to develop a golden-brown crust.
- Stir and cook steak, tossing quickly for an additional 2-3 minutes until meat is mostly browned but still slightly pink.
- Add sliced bell peppers and onions to the wok. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
- Pour prepared Szechuan sauce over steak and vegetables. Toss to coat evenly and cook for an additional 1-2 minutes.
- Serve hot over freshly cooked rice. Garnish with chopped green onions.
Tips
- Slice Against the Grain: Always cut your flank steak against the grain to ensure maximum tenderness and easier chewing.
- High Heat is Key: Use a wok or heavy skillet and ensure it's scorching hot before adding oil. This guarantees that perfect sear and prevents the meat from steaming.
- Don't Overcrowd the Pan: Cook the steak in a single layer to achieve a beautiful golden-brown crust. Overcrowding will cause the meat to steam instead of sear.
- Mise en Place Matters: Have all ingredients prepped and ready before you start cooking. Stir-frying moves quickly, and you don't want to be caught unprepared.
- Control Your Spice: Adjust the amount of Szechuan sauce to match your heat tolerance. Start with less and add more if needed.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 28g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 75mg
