Beef and Vegetable Stir Fry in a Szechwan Sauce

Today we are going to explore the cooking technique call stir frying.

Stir frys are a healthy and quick way to pull together a meal.  Most stir frys consist of a protein and vegetables, using a small amount of oil, and topping with a stir fry sauce.


Variations of this basic plan are abundant.  Swap beef, for chicken, or pork, or shrimp.  Swap vegetables for different varieties.  Using fresh or frozen works well.  


The key is cooking over high heat, and cooking quickly.  So it's essential that you have everything prepared ahead of the cooking time so that you accomplish the dish with ease.  Stopping to put together the stir fry sauce at the end could lead to over cooked dishes.


This recipe for Beef and Vegetable Stir Fry in a Szechwan Sauce is an excellent dish.  We both love this dish and it's complex flavors.  It's a little spicy so adjust the amount of the chili sauce if you like it more mild.    We eat it often, and as I mentioned I use this sauce and switch up the other ingredients based upon our desires that day.  There's your variety!


Here are some step by step photos to help you along.


Prep work

Cooking the beef

Cooking the vegetables

Adding the aromatics, beef, and stir fry sauce

And now for the finish product...serve with some great brown rice.  Doesn't get better than this, and this is tastier, and cheaper than take out!

Beef and Vegetable Stir Fry in a Szechwan Sauce


Serves 4


3/4 lb. sirloin steak, cut into small strips
1 T lite soy sauce
1 T dry sherry
Sauce:
3 T dry sherry
1 T lite soy sauce
1 T toasted sesame oil
2 T chili sauce (such as Siracha)
1/4 Szechwan pepper
1/4 t sugar


2 T canola oil
1 bag fresh stir fry vegetables (carrots, broccoli, sugar snap peas)
1 T minced garlic
1 T fresh ginger


In a bowl combine strips of beef with 1 T lite soy sauce and 1 T dry sherry.  Allow to sit while you prepare the stir fry sauce.


Make the sauce:  Combine sherry, soy sauce, sesame oil, chili sauce, szechwan pepper, and sugar in a medium bowl.  Stir to combine and set aside.


To a wok or a large skillet over high heat, add 1 tablespoon of oil to coat bottom of pan.  When oil is hot add meat to the skillet.  Stir fry until seared and almost cooked through, about 2 minutes.  Remove from the pan.


Add the other tablespoon of oil to the pan.  Add vegetables to the pan, starting in batches with the ones that need the longest cooking time.  Broccoli and carrots require longer cooking times than snap peas.  Cook vegetables until crisp tender, about 3 minutes.  Add remainder of the vegetables and continue to cook until all vegetables are crisp tender.  


Move the vegetables to the side of the pan and clear the center.  Add the garlic and ginger, cook for a few seconds and then mix into the vegetables.


Add cooked meat back to the pan.  Add the stir fry sauce and mix until meat and vegetables are thoroughly coated and meat is hot.  Serve with rice.