Sizzlin' Spicy Szechuan Stir-Fry
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Recipe by Gimme Some Oven.
Ingredients
Scaled from 3. Cooking times barely change.
- ⅔ tbsp avocado oil (or other high-heat oil) (divided)88 cal
- ⅓ lb flank steak (thinly-sliced)328 cal
- ⅓ medium white onion (peeled and thinly sliced)15 cal
- ⅓ large red bell pepper (cored and thinly sliced)10 cal
- 1⅓ clove garlic (peeled and thinly sliced)6 cal
- ⅓ batch Szechuan Saucenot counted
- optional toppings: thinly-sliced green onions (toasted sesame seeds, extra crushed red pepper flakes)0 cal
Optional extras add sesame
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
1 ingredient we couldn't weigh, so the real figure is higher than this.
Method
- 01
Heat 1 tablespoon oil in a wok or large sauté pan over high heat.
- 02
Add steak and sauté for 4-5 minutes, tossing occasionally, until cooked through. Transfer steak to a clean plate and set aside.
- 03
Add the remaining 1 tablespoon oil to the pan, along with the onion and bell pepper. Sauté for 3-4 minutes, tossing occasionally, until cooked by still slightly crispy. (I don't like my veggies to be too soft in a stir-fry.) Add garlic and sauté for 1 more minute, or until fragrant.
- 04
Reduce heat to medium. Add the steak and Szechuan sauce to the veggies, and toss to combine for about 30 seconds, or until the sauce thickens up.
- 05
Remove from heat and serve immediately over rice or noodles, sprinkled with your desired toppings.