Gluten-Free Szechuan Beef, Better than take-out
This Szechuan Beef is tender, flavourful and gluten-free. It warms and slightly numbs your mouth without being too hot. It is a delicious must make that everyone will love.
Servings 4 servings
Ingredients
Steak Marinade
- ½ lb sirloin steak thinly sliced
- 1 Egg White
- 1 tablespoon Cornstarch
- 1 teaspoon Garlic chopped
- 1 teaspoon Ginger chopped
- ¼ teaspoon Fresh Ground Pepper
Sauce
- 2 tablespoon Tamari
- 1 tablespoon sugar
- 1 tablespoon Vinegar
- 1 teaspoon Sambal
- 2 tablespoon water
- A pinch of salt
Flavourings
- 1 teaspoon Ground Szechuan Pepper Corns
- 1 teaspoon dried red chilli crushed red pepper flakes
Vegetables
- 2 green onions sliced
- 1 small Onion sliced
- ½ Red Bell Pepper seeds and ribs removed, sliced
- 1 tablespoon Garlic minced
- 1 tablespoon Ginger minced
- 2 tablespoon cooking oil
Garnish
- Green Onions Tops
Instructions
- Slice the beef, half a centimetre thick, across the grain.
- Make a marinade of tamari, vinegar, ginger, garlic, pepper, cornstarch and egg white. Mix well, then stir in the beef, cover and put in the fridge for two hours.
- In a small bowl, combine the sugar, soy sauce, sambal, water and salt to make the sauce. Set aside until you are ready to use it.
- Heat a large non-stick frying pan over medium-high heat and add in 1 tablespoon of vegetable oil. Add the beef to the pan and cook for three to four minutes or until golden brown. Take the beef out of the pan and set aside.
- Return the pan to the heat and add another tablespoon of oil along with the second amount of ginger and garlic. Cook for one to two minutes, then add in the ground Szechuan pepper and chilli. Cook for forty-five seconds, then add the vegetables into the pan.
- Stir-fry the vegetables for three to four minutes, then add the beef back into the pan along with the sauce. Cook for two to three minutes or until the sauce is thick.
- Put the Szechuan beef in a serving bowl, garnish with green onions and serve.