Szechuan Beef 🥩

Szechuan Beef

Ingredients
- 500g steak, cut into strips (approximately 1 lb)
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing cooking wine
- 2 tbsp cornflour (cornstarch)
- 2 red capsicums, sliced thin (red bell peppers)
- thumb-sized piece of ginger, peeled and julienned
- 4 cloves of garlic, crushed and finely diced
- 2 large spring onions, sliced thinly, whites and green parts kept separate
- 2 tbsp Szechuan peppercorns
- 2 tbsp chilli crisp
- 2 tbsp fermented bean paste
- 1 tbsp light soy sauce
- 1 tbsp black vinegar
- 1 tbsp sugar
- 3 tbsp peanut oil
- rice to serve

Method
1. Place the sliced beef in a bowl with 2 tablespoons of light soy sauce, 2 tablespoons of Shaoxing cooking wine, and 2 tablespoons of cornflour. Mix well and marinate.
2. Prepare all your vegetables so they are ready to cook.
3. Toast the Szechuan peppercorns in a dry pan for 1-2 minutes, or until they become fragrant. Transfer them to a mortar and pestle and pound them slightly, just to break them up a bit.
4. Make the sauce by combining chilli crisp, fermented bean paste, 1 tablespoon of light soy sauce, black vinegar, and 1 tablespoon of sugar in a bowl. Stir well.
5. Place a wok over high heat and add the peanut oil. Once the oil is hot, add the marinated beef and stir-fry for 3-4 minutes, or until the beef is browned. Remove the beef from the wok and set aside.
6. Place the walk back on the heat and add the red capsicums and stir-fry for 1-2 minutes. Then, add the ginger, garlic, and the white part of the spring onions. Stir-fry for a couple of minutes.
7. Add the toasted Szechuan peppercorns and the beef back into the wok. Stir-fry for 1-2 minutes before adding the sauce. Toss well to combine.
8. Serve the Szechuan beef garnished with the green part of the spring onions, alongside rice. 🌾

[andy_cooks]

As aways, recipe is in the description.

[KnightsofGaming]

Andy channeled his inner cowboy with that "Bell Pepper" line 😂

[marcofava]

Andy does not say he knows how to cook something he's never eaten he says i can make it pretty close, he respects the food and the culture, he is a real one

[mungoman]

"Red capsicum... Or bELL pEpPeRrr 🤠"

[thefiveofour]

Love that you poured the sauce along the edge of the wok and not directly into the middle. True Asian.

[sverdrup]

Andy out here talking with that Gordon Ramsay cadence

Love you guys!! Keep it up!!

[Arcnaught]

Thank you for simplifying this recipe.

[qizhou]

You should definitely visit Szhechuan sometime. The food their is amazing

[eljay]

Love sichuan peppercorns, the numbing sensation is cool and they taste awesome

[ronmaximilian]

I'm sure it's amazing with ribeye, but traditionally this dishes made with cheaper and leaner cuts of beef like eye round. Baking soda is commonly used to tenderize the beef before the marinade, which also tenderizes the beef.

[alexandragrace]

Man everyone in the comments thinks they can do it better or has an impertinent personal comment to make!
Ignore the haters and keep up the great work chef!

[MikeRotch]

As a Texan, I approve of this man's pronunciation of bell pepper.

[florianadolf]

*Perfect* no BS presentation. Thanks maestro 🙏

[obananamano]

was waiting for that "... and a little bit of yum yum" 😂

[GaryOfthegardens]

Thanks Andy! You've done a lot to demystify Asian cooking for a Texas guy

[Hidan]

Love the more commentary focused videos too. Looks delicious as always, Chef

[randomjunk]

“Bell Pepper”…finally! The best Aussie reply to an American saying “throw another shrimp on the Barbie”

[A·c·h·i·l·l·l·e·s·Last·Stand]

For anyone that doesnt like the crunch of the szechuan pepper corn in their food (I personally cant stand it no matter how finely its grinded) what I do is ill toast the peppercorns in oil to infuse the oil with the flavour (then take the pepercorns out), the flavour is not as strong tho.

Or else if you are using the peppercorns for a dish that requires water, just boil the peppercorns in the water to infuse (after they've been toasted) and then take the peppercorns out.

[JimSmith-pnpl]

I'm from Sichuan and I confirm that the chef is cooking some legit Szechuan cuisine there, which is usually served in local restaurants. We usually use thinner parts of a cow like tenderloin though, and Szechuan pepper is absolutely the chef's kiss to the dish ❤❤

[smergoil]

I really love this chill teambuilding vid. I enjoy just watching how you bulid and think about stuff. It would be pretty cool to see more videos like this of you just making teams for whatever tier.