Spicy Sichuan Beef with Mixed Vegetables Recipe

Name: Spicy Sichuan Beef with Mixed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 pound skirt steak, cut against the grain into 1/4-inch strips; 2 tablespoons chili bean paste; 1 tablespoon tamari; 1 tablespoon rice vinegar; 1 teaspoon coconut sugar; 1/2 teaspoon Chinese five-spice powder; 4 red or green shishito peppers; 2 red jalapenos, seeded if desired and thinly sliced; 2 stalks celery, thinly sliced; 1 carrot, thinly sliced; 1 scallion, chopped; 1 clove garlic, finely chopped; Salt

Servings: persons

2 tablespoons olive oil
1 pound skirt steak, cut against the grain into 1/4-inch strips
2 tablespoons chili bean paste
1 tablespoon tamari
1 tablespoon rice vinegar
1 teaspoon coconut sugar
1/2 teaspoon Chinese five-spice powder
4 red or green shishito peppers
2 red jalapenos, seeded if desired and thinly sliced
2 stalks celery, thinly sliced
1 carrot, thinly sliced
1 scallion, chopped
1 clove garlic, finely chopped
Salt

1
Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
2
Add the beef and cook, stirring occasionally, until browned, about 10 minutes; drain on paper towels.
3
Meanwhile, in a medium bowl, stir together the bean paste, tamari, vinegar, coconut sugar and five-spice powder.
4
Set aside.
5
In the same skillet, heat the remaining 1 tablespoon oil over high heat.
6
Add the shishito peppers, jalapenos, celery, carrot, scallion and garlic and cook, stirring constantly, until lightly charred, about 1 minute.
7
Stir in the beef and the bean paste mixture and cook for 1 minute more.
8
Season with salt.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 pound skirt steak, cut against the grain into 1/4-inch strips, 2 tablespoons chili bean paste, 1 tablespoon tamari, and more.

Yes, Spicy Sichuan Beef with Mixed Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Sichuan Beef with Mixed Vegetables

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