Crispy Beef with Sweet and Spicy Szechuan Sauce

February 11, 2014

This was one of those thrown together dishes that came out much better than I had anticipated.  I knew I wanted to make a beef + noodle dinner and I was dying to try this thick and long squiggly fusilli col buco pasta, even though they should traditionally be used for Italian cooking.  I almost went the usual pepper steak with gravy route, but decided to put an Asian spin on our Sunday dinner.
Package of Thinly Sliced Beef, cut into strips
1 Small Onion, sliced
1 Small Red Pepper, sliced
4 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons Cornstarch
1 Tablespoon Toasted Sesame Oil
1/2 Cup Beef Broth
3 Heaping Tablespoons Brown Sugar
2 Tablespoons Worcestershire Sauce
5-6 Green Onions, minced
1 Tablespoon Minced Ginger
2 Tablespoons Minced Garlic
1 Tablespoon Hot Pepper Flakes
3 Tablespoons Vegetable Oil 
{Start by seasoning your sliced beef with salt and pepper.}

{In a large HOT skillet, heat your oil and begin frying your seasoned beef.}

{Cook for 5-7 minutes until the beef is crispy and brown.}

{After the beef has browned, remove from the skillet and drain.  Set aside.}

{In the same skillet, start browning your peppers and onions.}
{After about 4 minutes, when your onions and peppers are nice and brown, add in your minced garlic and ginger.  Stir well and let saut√© for another minute or so.}
{Add your drained beef back to the pot and reduce the heat. While you make your sauce, the beef will crisp up even more.}


{Now it's time to start the sauce.  In a small saucepan, add in your soy sauce, rice vinegar, sesame oil, beef broth, brown sugar, Worcestershire sauce and green onions  Let this come to a simmer.}

In a separate bowl, mix your cornstarch with enough water to make a watery paste.}

{Add this to the simmering sauce to thicken.}
{Add in the crushed red pepper flakes. Taste it and see if anything else is missing.}

{Let the sauce simmer over low heat to thicken a bit more.}

{Meanwhile, cook your pasta and drain.  You could use any pasta here, angel hair {my favorite!} would be fantastic!  This squiggly long fusilli reminded me of jumbo ramen noodles, which I loved.

{To the pot of beef/onions/peppers, add you noodles and top off with your sauce.}

{Mix this well to coat every noodle and add in bit of beef broth, if needed, to loosen the sauce a bit.  I did NOT use the entire package of noodles so I did not have to add any beef broth.

{Serve with a pretty green vegetable and top with fresh sliced green onions.}

{I loved the crisp and tender pieces of thinly sliced beef.  It held up to this hearty and spicy sauce. Isis didn't care for the texture of the noodles.  I think it had a lot to do with them being hallow in the middle, so keep that in mind. Whatever noodle you decide to make, I am sure you will love this dish!}
xoxo, thanks for reading. ♥

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