Beef Szechwan

Oooo. Fancy sounding! I always can hear Ann-Margret from Grumpy Old Men saying “Good. I’m making sessss-shwan.” in her seductive voice whenever I think of this recipe.

I’ve always wanted to try Beef Szechwan, but have been too intimidated to try it in restaurants because it’s typically a really spicy dish, and if you know anything about me, me and spice and heat do not get along very well. I can handle a little zing, but I don’t like my taste buds roasted off. Tasting my food is usually a highlight.

But I digress.

I found this recipe, once again, in my trusty Better Homes & Gardens cookbook. You can also see the recipe here. It’s amazingly rich and original without being ridiculously fatty or unhealthy. It comes highly recommended, I promise! Also…incredibly easy to make.

Beef Szechwan


  • 12 ounces boneless beef top round steak or sirloin steak (I used a full pound)
  • 3 tbsp dry sherry or orange juice (I used orange juice)
  • 3 tbsp soy sauce
  • 2 tbsp water
  • 2 tbsp bottled hoisin sauce
  • 1 tbsp grated fresh ginger or 1/2 tsp ground ginger (I used ground)
  • 2 tsp cornstarch
  • 1 tsp sugar
  • 2 cloves garlic, minced
  • 1/4 to 1/2 tsp crushed red pepper (optional – I didn’t use any!)
  • 1 tbsp cooking oil
  • 1 cup thinly bias-sliced carrot
  • 1 14-oz can whole baby corn, drained (I couldn’t find any, so I just used a regular can of “adult” corn.)
  • 1 red sweet pepper, cut into 1-inch pieces
  • 2 cups hot cooked rice (I used basmati brown – my favorite!)
  • thinly sliced green onion (optional)
  1. If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips, set aside.
  2. For sauce, in a small bowl stir together sherry/orange juice, soy sauce, water, hoisin sauce, ginger, cornstarch, sugar, garlic, and, if desired, crushed red pepper; set aside.
  3. In a wok or large skillet heat oil over medium-high heat. (Add more oil, if necessary, during cooking.) Add carrot; cook and stir in hot oil for 2 minutes. Add corn and sweet pepper. Cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove from wok.
  4. Add beef strips to hot wok. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Push meat from center of wok.
  5. Stir sauce. Add sauce to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok; stir to coat all ingredients with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with rice. If desired, sprinkle with green onion.
Once again, I had my handsome assistant helping me out. Prepping dinner goes a lot faster when you’ve got someone doing the chopping for you!
Do a little stir-fryin’…

Remove the veggies, add the beef…

Sauté until pink inside…

Mix it all together, serve it over rice, and you come up with a beautiful, delicious dinner!

My mouth is watering just thinking about this.

And in my handsome assistant’s own words, “Man…this beef stuff is REALLY good re-heated!!”

Who can argue with leftovers like that?



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