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Szechuan Beef Recipe

Szechuan Beef

Recipe courtesy Peter Lee

Show: The Best OfEpisode: Asian Plates

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on February 28, 2012

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    Really good!.. I didn't have a problem with this dish being "bland" at all! I added 1/2 red bell pepper and fresh asparagus tips which I put in the wok before the beef and skipped the green onions. I used finely minced garlic from a jar so I waited and put it in the last minute so it wouldn't burn. One mistake was I added 1/2 tsp. of black pepper instead of 1/4 tsp. but it was fine. For the heat I replaced the jalepeno with 1/4 tsp. dried red pepper flakes. OMG was the meat ever tender! The trick is to be sure it isn't cold; let it set out to get almost to room temp and then don't over cook it. I will definatley make this dish again and swap out the vegetables. I agree with the reviewer who said it was a little oily, I may try it with olive oil next time. :

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  • on November 11, 2008

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    We absolutely love this dish! Its super easy to make, and so yummy! We do tweak it a little bit to add some flavor. We like our food spicy, so we usually add more jalapeno, as well as some chili flakes. What really makes all of the difference is that we add sliced bell peppers and sliced mushrooms, and the flavor is amazing!

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  • on August 12, 2007

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    I went into this recipe thinking it would be difficult but it was actually pretty basic.I love this recipe cause it shows you that cooking meals from other cultures are not as complex as you would think they are and the ingredients sre pretty basic.I found most of them on the oriential isle at my grocery store.The meal was great I served minr with white rice cause i wanted to really experince the flavors.Maybe a little hot for some so i sugest tuning down on the sesame if you dont like spicy food.But all in all it was a very impressive and delicious meal.

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  • on March 31, 2007

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    It's a very simple recipe with few ingredients, it surprises you that it tastes so good! I always replace the jalapeno with 6 dried, minced chili peppers instead to make it hotter.

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  • on November 12, 2006

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    This sczechuan beef is excellent. Serve over a bed of sticky rice for a nice pairing. The sauce is delicious!

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  • on August 19, 2006

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    I like the recipe because the flavor was great and the cooking and prep time was so quick! I would have given it 5 stars if the recipe would have used just a little bit less oil than recommended. (maybe 3 tbsp instead of 4 foodnetwork.com saves the day again!

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  • on August 07, 2006

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    On the plus side it was quite easy to whip up. However, it was rather bland and flavorless. I won't be making it again without a significant alteration to the "sauce" portion of the recipe.

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  • on February 09, 2006

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    I've never actually cooked before, I've always been more of a baker, but a friend of mine asked for something foreign and spicy, so I made him this. Relatively quick and easy, and just delicious. Spicy, but not too spicy. I served it with "Spicy Szechwuan Noodles: Dan Dan Mian" (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19905,00.html Emeril Lagasse but without the pork, and everybody loved it.

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  • on September 03, 2004

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    It tastes ok but it's kind of plain, so I add some steam rice and some spicy sauce to make it a one pot meal.

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  • on July 29, 2004

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    i love this recipe. Taste is perfect but the portion size even for two people is small

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