Szechwan Beef Stir-Fry

Russ Myers


An easy stir fry meal if you're looking for a quick dinner.

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4 servings


25 Min


10 Min




1 lb. Boneless beef top sirloin or beef top round steak, cut 3/4 to 1-inch thick
2 Tbsp. Soy sauce
1 Tbsp. Minced garlic
1 Tbsp. Minced fresh ginger
1 Tbsp. Dry sherry
1 tsp. Sugar
1 tsp. Cornstarch
Stir Fry Vegetables:
3 Tbsp. Water
4 C. (approx. 10–12 oz.) Fresh stir-fry vegetable blend
1/2 C. Red bell pepper strips
1 Tbsp. Vegetable oil
1 1/2 tsp. Crushed red pepper
Hot cooked white (or brown) rice
Coarsely chopped dry roasted peanuts (optional)

Directions Step-By-Step

Cut beef steaks lengthwise in half, then crosswise into 1/8-inch thick strips. Combine marinade ingredients in medium bowl. Add beef; toss to coat. Set aside. Combine water, vegetable blend, and bell pepper in large nonstick skillet or wok; cover and cook over medium high heat 4 to 5 minutes or until crisp-tender. Remove and drain vegetables; keep warm. Heat 2 teaspoons oil in same pan over medium-high heat until hot. Add crushed red pepper; stir-fry 30 seconds. Add half of the beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook top round steak.) Remove from pan. Repeat with remaining 1 teaspoon oil and beef. Return beef and vegetables to pan. Cook and stir about 1 minute or until heated through. Serve over rice, as desired. Garnish with peanuts, if desired.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom