{"id":23632,"date":"2020-01-10T10:07:25","date_gmt":"2020-01-10T02:07:25","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=23632"},"modified":"2020-05-27T17:01:27","modified_gmt":"2020-05-27T09:01:27","slug":"szechuan-beef-stir-fry","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/szechuan-beef-stir-fry\/","title":{"rendered":"Szechuan beef stir fry – How to make in four easy steps"},"content":{"rendered":"\n

As a Cantonese, Szechuan stir-fry beef \u5e72\u7178\u725b\u8089<\/strong> is one of my favorite dishes. <\/p>\n\n\n\n

I grew up eating pure Cantonese food that is light and subtle. When I tried the Szechuan food that is bold and spicy<\/strong>, it captures my attention and wins over my palate right away. It tastes completely different from what we ever cook in my family. Since we do not cook Szechuan food in my family, it has become a novelty dish for me and takes every opportunity to dine in Szechuan restaurants whenever I eat out. <\/p>\n\n\n\n

This Szechuan style stir-fry beef is based on the original ‘dry-fried beef \/ \u5e72\u7178\u725b\u8089’ with a little more sauce. Cantonese likes sauces, and I tend to incorporate my deep-rooted cooking method subconsciously without realizing it. Therefore, it may not be authentic Szechuan, but the extra sauce is Heavenly tasty after mixing with steamed rice. <\/p>\n\n\n\n

Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

\"Szechuan<\/figure><\/div>\n\n\n\n

Here is my step by step detail breakdown of how to prepare the Szechuan stir-fry beef. <\/p>\n\n\n\n

How to cook Szechuan beef\u00a0stir-fry<\/h2>\n\n\n\n

1. Marinate the beef <\/h2>\n\n\n\n

The best cut of beef<\/strong><\/h3>\n\n\n\n

Choose to use the best cut of beef, such as tenderloin. Alternatively, chucks or topside are acceptable., <\/p>\n\n\n\n

You can use the traditional way adopted by most Chinese chefs in the restaurant to tenderize the less expensive cut of beef. Just had one teaspoon of baking soda<\/a><\/strong> into half a liter of water. Place the block of meat into the mixture of baking soda and water for about 15 minutes, then cut the beef across the grain as usual. <\/p>\n\n\n\n

Is it necessary to marinate? <\/strong><\/h3>\n\n\n\n

Some people prefer to cut for beef slightly thicker and shear on the pan, like dealing with a steek. The goal is to treat it like a mini steak and to highlight the original flavor of the beef. <\/p>\n\n\n\n

The other way is to cut it thin and marinate the beef with some salt and oil. I have tried both methods and conclude that marinated beef yields a better result. <\/p>\n\n\n\n

Here are the steps<\/strong><\/h4>\n\n\n\n