beef
stir fried
everyday
main course
tender
Chinese
all seasons
Hot
Sichuan Hot and Sour Beef
Difficulty
medium
Time
40m
Price Category
average
Calories
Medium
Embark on a culinary journey in your kitchen with this Sichuan Hot and Sour Beef! This dish perfectly blends piquant spiciness with refreshing sourness, delivered by Chinese black vinegar and dried chili peppers. The thinly sliced beef remains wonderfully tender, while the vegetables stay crisp, making every bite a delightful experience. It's an ideal choice if you're craving something special that can still be prepared quickly on a weeknight.
ingredients
Steps
Prep and Marinate
Slice the beef into thin strips. In a bowl, combine with 1 tbsp soy sauce, 1 tbsp rice wine, 1 tbsp cornstarch, and 1 tsp sesame oil. Marinate for at least 15 minutes, or up to 30 minutes. Meanwhile, prepare the sauce: in a small bowl, whisk together the remaining 3 tbsp soy sauce, 3 tbsp Chinese black vinegar, 1 tbsp sugar, 1.5 tbsp chili garlic sauce, 0.5 tsp white pepper, 1 tbsp cornstarch, and 120 ml water or broth. Chop the vegetables and mince the garlic and ginger.
Cook the Beef
Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the marinated beef in batches and stir-fry for 2-3 minutes until browned. Do not overcrowd the pan to ensure the beef sears instead of steams. Remove the beef from the pan and set aside.
Vegetables and Sauce
Add another 1 tbsp of oil to the wok if needed. Add the minced garlic, ginger, and dried chili peppers. Stir-fry for 30 seconds until fragrant. Add the julienned bell peppers, bamboo shoots, and rehydrated wood ear mushrooms. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Return the beef to the wok, then pour in the prepared sauce. Stir continuously until the sauce thickens and coats the beef and vegetables, about 1-2 minutes. Finally, stir in the sliced green onions.
Serve
Serve immediately with steamed rice. Enjoy!
Extra Tips
► Slice the beef very thinly so it cooks quickly and stays tender; it's easier to slice if slightly frozen.
► Don't overcook the vegetables; they should remain crisp and vibrant in color.
► Adjust the spiciness by varying the amount of chili peppers to your preference.
Nutrition
| Per 100g | Per Serving 250g / 8.8 oz | |
|---|---|---|
| Calories | 280 kcal | 700 kcal |
| Protein | 25g | 62.5g |
| Fat | 15g | 37.5g |
| Carbohydrate | 10g | 25g |
| Fiber | 2g | 5g |
| Sugar | 4g | 10g |