Over the years, many American readers have requested Szechuan beef recipe on Rasa Malaysia. For those who have been waiting for this popular American-Chinese dish, this is the recipe I developed specifically for you. The reason I said so is because I have never had American-style Szechuan beef until very recently.
Szechuan beef, much like beef and broccoli, is not found in China. There is a Sichuan poached beef in a fiery chili-oil sauce, called 水煮牛肉, or literally “Water Cooked Beef” that looks like this picture. The Szechuan beef dishes found in in the US are mostly stir-fried beef in a mildly spicy sauce with assortment of vegetables. Every Chinese restaurant or Chinese buffets here has their own rendition of Szechuan beef.
This Szechuan beef is my take on PF Chang’s version. The beef is thinly sliced and marinated with cornstarch so as to achieve a velvety and tender texture, which is highly prized in Chinese cuisine. The sauce is a tad spicy, savory, and slightly sweet. The end result is good with steamed rice and I hope you will enjoy my concoction.
If you love American-Chinese food, I have a lot of popular Chinese recipes here on Rasa Malaysia, for example: sweet and sour pork, chow mein, egg drop soup, cashew chicken, Chinese honey chicken, egg foo young, and so much more. Click here to check out all my Chinese recipes.
(Click Page 2 for the Szechuan Beef Recipe)