• Facebook
  • Instagram
  • Pinterest

China Sichuan Food

Chinese Recipes and Eating Culture

  • Recipes
    • All Time Popular
    • Sichuan Food
    • Staple| Rice|Noodles
    • Pork
    • Beef & Lamb
    • Chicken & Poultry
    • Fish & Seafood
    • Egg & Dairy
    • Salad & Cold dishes
    • Beverages & Tea
    • Dessert
    • Soup
    • Vegan
    • Vegetarian
  • Pantry
  • Blog
  • About
    • PRIVACY POLICY
  • Video
  • How to
  • Hot Pot
    • Chinese Hot Pot e-Cookbook

Szechuan Beef Stir Fry

January 19, 2019 41 Comments

Jump to Recipe Print Recipe

Szechuan beef shreds or Szechuan style beef stir fry is a very popular and common Sichuan style stir fries which creates extremely delicious and hot flavors.

There are actually two famous beef dishes in Sichuan cuisine. One is this savory tender beef stir fry and the other one is dry fried shredded beef with spices (干煸牛肉丝).  In our local Sichuan dish chain store (similar to KFC, but providing very basic and common Sichuan dishes), this Szechuan style shredded beef is a must part of a whole meal. Shredded beef is served with any other ordered dish, like chicken, meatballs and steamed rice to form a very typical Sichuan working day lunch. Through it is not famous outside China, try it at once. Believe me, it is as good as your favorite kung pao chicken.

Szechuan beef stir fry|chinasichuanfood.com

Sichuan shredded beef|chinasichuanfood.com

The basic ingredients for an authentic Sichuan style stir fry.

  1. Doubanjiang is a famous Sichuan chili paste made from fermented broad beans and fresh peppers. It provides a very mild and yummy spice flavor.
  2. Pickled peppers (泡椒) is another underrated star of Sichuan cuisine. They are almost only popular in Sichuan cuisine in China as seasonings. We love to use them in stir  frying dishes or make stews. Sichuan pickled peppers are naturally fermented with the help of Lactic Acid Bacteria and consequently help the final dish to obtain a slightly sour taste. You can learn how to make authentic Sichuan style pickled peppers from this post or refer to this shortcut pickled peppers. If you cannot get pickled peppers, you can use 4-5 fresh peppers and add black vinegar to imitate the flavor.

Szechuan beef stir fry|chinasichuanfood.com

Detailed Steps

I the picture, I show you the magic ingredient of this recipe — pickled peppers. Chop pickled peppers into small pieces.

Cut the beef against the grain into thin slices. Then cut into shreds. Mix the beef with all the seasonings expect cornstarch. Marinating for 15 minutes. Then mix cornstarch in. Mix well.

Szechuan beef stir fry|chinasichuanfood.com

Add around 1 tablespoon of cooking oil in wok and fry celery for 1 minutes until just cooked.  To avoid overcooking the beef shreds.

Heat the wok until hot firstly. Then place 1 tablespoon of  oil and add garlic, ginger, scallion and pickled peppers. Fry until aromatic over slow fire. Do not burn them!

Push all the content in the wok to one edge of the wok, add another 2 tablespoon of cooking oil in center and spread the beef shreds in.  Gently fry.  When the beef begin to change color on surface, place 1 tablespoon of doubanjiang in.  Add dark soy sauce, celery and salt if necessary.

Szechuan beef stir fry|chinasichuanfood.com

Mix well quickly. Serve hot!

Szechuan beef stir fry|chinasichuanfood.com

Sichuan shredded beef|chinasichuanfood.com

5 from 4 votes
Szechuan beef stir fry|chinasichuanfood.com
Print
Shredded Beef Szechuan Style
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Szechuan Beef Shreds Stir fry
Course: Main Course
Cuisine: Sichuan cuisine
Keyword: Beef, stir fry
Servings: 2
Calories: 548 kcal
Author: Elaine
Ingredients
  • 250 g shredded beef
  • 4 tbsp. vegetable cooking oil , divided
  • 100 g celery , around 5 cm long or as needed
  • 10 to 15 pickled peppers , finely chopped (Note 1)
  • 2 green onion whites , cut into sections around 5 cm long
  • 1 inch root ginger , chopped
  • 2 garlic cloves , chopped
  • 1 tbsp. doubanjiang
  • a small pinch of salt
  • 2 tsp. dark soy sauce , for better coloring
Marinating Sauce
  • 1 tbsp. cooking wine or water
  • 1 tbsp. light soy sauce
  • 1 tbsp. oyster sauce
  • 1 small pinch salt
  • 2 tsp. cornstarch
Instructions
  1. Cut the beef against the grain into thin slices. Then cut into shreds. 

  2. Mix the beef with all the seasonings expect cornstarch. Marinating for 15 minutes. Then mix cornstarch in. Mix well. 

  3. Add around 1 tablespoon of cooking oil in wok and fry celery for 1 minutes until just cooked. 

  4. Heat the wok until hot firstly. Then place 1 tablespoon of  oil and add garlic, ginger, scallion and pickled peppers. Fry until aromatic. 

  5. Push all the content in the wok to one edge of the wok, add another 2 tablespoon of cooking oil in center and spread the beef shreds in. Gently fry  When the beef begin to change color on surface, place 1 tablespoon of doubanjiang in. 

  6. Add dark soy sauce, celery and salt if necessary.  Mix well quickly. Serve hot!

Recipe Notes

If you cannot get pickled peppers, use fresh chopped peppers. But the amount of fresh peppers should be halved. Otherwise, the final dish might be overwhelming spicy.

In order to create a slightly sour taste, add around 2 teaspoons of black vinegar along with dark soy sauce. 

Nutrition Facts
Shredded Beef Szechuan Style
Amount Per Serving
Calories 548 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 10g63%
Cholesterol 80mg27%
Sodium 1599mg70%
Potassium 643mg18%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 5g6%
Protein 22g44%
Vitamin A 2925IU59%
Vitamin C 9.2mg11%
Calcium 55mg6%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Sichuan shredded beef|chinasichuanfood.com

Filed Under: beef and lamb, Recipes, Sichuan Food, Stir fry

« Pan-fried Tofu with Black Bean Sauce
Black Sesame Paste/Soup »

You may also like

Chinese egg foo young

Egg Foo Young

Hoision Pork With steamed buns

Hoisin Pork with Steamed Buns (Gua Bao)

herbal soup ingredients|chinasichuanfood.com

An Introduction to Chinese Herbal Soup Ingredients

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *






    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Freek says

    May 31, 2020 at 2:14 am

    5 stars
    Awesome! Even my wife from china likes it when i cook this.

    Reply
    • Elaine says

      May 31, 2020 at 5:12 pm

      Thanks for your feedback, Freek!

      Reply
  2. Jennifer H. says

    September 25, 2020 at 11:14 am

    5 stars
    Excellent! And very flavorful. The instructions were easy to follow. My son and I loved this, and will make again.

    Thank you so much for sharing this.

    Reply
    • Elaine says

      September 25, 2020 at 8:45 pm

      Thank you so much for your lovely feedback, Jennifer!!

      Reply
« Older Comments

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe for Updates

Most Popular

Shrimp and Vegetable Stir Fry

Chinese Soy Sauce Eggs

soy sauce eggs

Kung Pao Cauliflower

kung pao cauliflower | chinasichuanfood.cokung pao cauliflower | chinasichuanfood.co

Chinese Pantry

Saqima|chinasichuanfood.com

Sachima

How to cook Chinese sausage

Chinese Sausage (How to Cook Chinese Sausage)

Century eggs|chinasichuanfood.com

Century Eggs

sesame paste|chinasichuanfood.com

Chinese Sesame Paste 芝麻酱

ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All images & content are copyright protected. Please do not use only images without prior permission. 图片和文字未经授权,禁止转载和使用。

Copyright © 2021 · Privacy Policy

Copyright © 2021 · Foodie Pro Theme on Genesis Framework · WordPress · Log in