Szechuan dishes are all about the garlic and the chili powders.
For this freezer friendly version, we’ve dialed it back a little on the heat level to be more family friendly, kid friendly, and a delicious version that uses sauces and spices you already have on hand!
- 1 1/2 lb. sirloin steak
- 1 Tbsp rice vinegar
- 3 Tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp crushed red pepper
- 2 Tbsp canola oil
- 2 cups frozen broccoli florets
- 1 Tbsp cornstarch
- Garnish: chopped peanuts
- Side: rice
- Side: frozen egg rolls
- Thinly slice the sirloin steak, slicing across the grain of the meat. Place into shallow dish for marinating.
- Cook rice and egg rolls, as directed.
- In a small mixing bowl, whisk together the rice vinegar, soy sauce, minced garlic, crushed red pepper. Pour the marinade over the sliced beef and let marinate in the fridge for at least 30 minutes.*
- Cut the small white onion into half-inch pieces.
- Heat the canola oil over high heat in large skillet or wok. Add the beef slices and marinade and saute over high heat for 5 minutes. Add the diced onions and broccoli florets saute for another 5 minutes. In a small bowl, stir the 1 Tbsp cornstarch with 2 Tbsp warm water, then swirl into the sauce in the skillet. Reduce heat to low and simmer for 5 minutes, while sauce thickens.
- Serve Szechuan Beef Stir-fry over rice with side of egg rolls.