Szechuan Beef

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I have been making this recipe for many years. I did add a whole red and green jalapenos also added sliced mushrooms. My family really loves this dish. I served it with fried rice. It was a big hit.

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

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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 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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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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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.