Sichuan-style Spicy Beef & Broccoli

Ingredients

In this Sichuan adaptation, we have added the signature Sichuan peppercorns and dried chili peppers to give the dish its characteristic heat and numbing sensation. The sauce has also been enhanced with Sichuan chili bean paste and black vinegar, adding depth and complexity to the flavors. This version of Beef & Broccoli is bolder, spicier, and more aromatic than the original Chinese version. We alse have the original recipe for Beef & Broccoli, so you can check it out.

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 2 cups (300g) broccoli florets 2 cups (300g) broccoli florets
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 2 dried chili peppers, chopped 2 dried chili peppers, chopped
• 2 tablespoons Sichuan chili bean paste 2 tablespoons Sichuan chili bean paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon black vinegar 1 tablespoon black vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 cup (120ml) beef broth 1/2 cup (120ml) beef broth
• 1 tablespoon cornstarch, mixed with 2 tablespoons water 1 tablespoon cornstarch, mixed with 2 tablespoons water
• Salt, to taste Salt, to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 9g (Sugar: 3g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a wok or large skillet, heat 2 tablespoons of vegetable oil over high heat.
2. 2.
   Add the beef slices and stir-fry until browned. Remove the beef from the wok and set aside.
3. 3.
   In the same wok, add the remaining tablespoon of vegetable oil.
4. 4.
   Add the minced garlic, ginger, Sichuan peppercorns, and dried chili peppers. Stir-fry for about 1 minute until fragrant.
5. 5.
   Add the Sichuan chili bean paste and stir-fry for another minute.
6. 6.
   Add the broccoli florets and stir-fry for 2-3 minutes until they are bright green and slightly tender.
7. 7.
   In a small bowl, whisk together the soy sauce, black vinegar, sugar, and beef broth. Pour the sauce into the wok and bring to a simmer.
8. 8.
   Return the beef to the wok and stir to coat it with the sauce.
9. 9.
   In a separate bowl, mix the cornstarch with water to make a slurry. Add the slurry to the wok and stir until the sauce thickens.
10. 10.
    Season with salt to taste.
11. 11.
    Serve the Sichuan-style Spicy Beef & Broccoli hot with steamed rice.

Treat your ingredients with care...

• Beef — For tender beef, slice it against the grain. You can also use flank steak or tenderloin as alternatives to sirloin.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before using to enhance their aroma and flavor.
• Sichuan chili bean paste — Look for authentic Sichuan chili bean paste in Asian grocery stores for the most authentic flavor.
• Black vinegar — Substitute with rice vinegar if black vinegar is not available.
• Broccoli — Blanch the broccoli in boiling water for a minute before stir-frying to ensure it stays crisp and vibrant.

Tips & Tricks

• Adjust the amount of dried chili peppers according to your spice tolerance.
• For an extra kick, add a teaspoon of Sichuan chili oil to the stir-fry.
• Serve the dish with steamed rice or noodles for a complete meal.
• Feel free to add other vegetables like bell peppers or mushrooms for added texture and flavor.
• Garnish with chopped green onions and toasted sesame seeds for a finishing touch.

Serving advice

Serve the Sichuan-style Spicy Beef & Broccoli hot with steamed rice or noodles. The vibrant colors and bold flavors of this dish make it a standout main course.

Presentation advice

Arrange the stir-fried beef and broccoli on a serving platter, allowing the vibrant green of the broccoli to contrast with the rich brown of the beef. Garnish with chopped green onions and toasted sesame seeds for an attractive presentation.