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a style of Chinese cuisine originating in Sichuan Province of southwestern China is famed for bold flavors, particularly the spiciness resulting from liberal use of chilies and “numb” or “tingling” flavor (Chinese: 麻) of the Sichuanhe  peppercorn (花椒)

Szechwan dishes are typically on the spicier side, and although I’ve had my share that have made my eyes water and my nose run, this dish (which is from Better Homes and Gardens), is actually on the milder side. You can certainly increase the amount of crushed red pepper flakes, or even add some sriracha or other hot sauce, to amp up the heat.

Szechwan Beef
Serves 4

3 Tbsp. dry sherry
3 Tbsp. soy sauce
2 Tbsp. water
2 Tbsp. hoisin sauce
2 tsp. cornstarch
2 tsp. grated ginger
1 tsp. sugar
1/2 tsp. crushed red pepper flakes
1/4 tsp. black pepper
2 cloves garlic, minced.
1 lb. steak, thinly sliced
2 carrots, peeled and thinly sliced
2 green bell peppers, cut in cubes
1 Tbsp. vegetable or canola oil
Cooked rice, for serving

1. Combine the sherry, soy sauce, water, hoisin sauce, cornstarch, ginger, sugar, red pepper flakes, pepper, and garlic in a small bowl. Set aside.

2. Put oil in wok and heat over medium-high heat until hot.

3. Add carrots and stir-fry 2 minutes. Add peppers and stir-fry another 1-2 minutes. 4. Remove vegetables from pan and set aside.

5. Add beef and stir-fry 2-3 minutes, or until cooked.

6. Push beef away from center of wok, and add sauce. Reduce heat to medium, and cook and stir sauce until thick and bubbly.
7. Add veggies back to wok, and combine with beef and sauce.
8. Serve over rice.

We were both thrilled!

Dave here from MY YEAR ON THE GRILL. It really is just this easy!  

 … I CAN COOK THAT! 

And so can you!