Sichuan Beef and Broccoli
Sichuan Beef and Broccoli is a classic spicy super Chinese stir fry dish you can have ready in less than 15 minutes.
- 1 tablespoon oil
- 2 cloves garlic
peeled and minced
- 1 inch ginger
knob peeled and grated or minced finely
- ½ onion
peeled and chopped
- 1 pound sukiyaki beef
or very thin sliced beef tender
- 2-3 whole star anise
- 2 cups broccoli
- 1 tablespoon rice wine
(shao xing) or cooking sherry
- 1-2 teaspoon spicy garlic chili paste
or to taste
- 3 tablespoon soy sauce or tamari sauce
- 1 teaspoon sugar
or sugar alternative
- ½ teaspoon white pepper
- 1 teaspoon Sichuan peppercorns
crushed in mortar and pestle
- 1 tablespoon black bean sauce
hold for gluten free
- 1 tablespoon cornstarch for corn starch slurry
- 2 tablespoon water for corn starch slurry
In a separate small bowl combine the following Sichuan spice mix items together (garlic chili sauce, soy sauce, sugar, white pepper, Sichuan peppercorns, spicy black bean paste) and set aside.
Heat oil in wok and saute onion, ginger root and garlic and cook until aromatic
Add beef and cook until color changes
Add star anise, broccoli, cooking wine and do a quick stir.
Add the Sichuan spice mixture to the stir fry while stirring continuously. (Very quick process only about 1- 2 minutes as you want the broccoli to be crunchy and bright in color)
Make sure you have your wok on medium high heat and then add the cornstarch water mixture to thicken stir fry dish and mix well. Quick movements of flipping and quick removal of dish on to serving plate.
Remove Star Anise and Enjoy Spicy Sichuan Beef and Broccoli with steamed rice.
Serving: 1g | Calories: 648kcal | Carbohydrates: 20g | Protein: 53g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 138mg | Sodium: 1933mg | Potassium: 1022mg | Fiber: 4g | Sugar: 5g | Vitamin A: 601IU | Vitamin C: 84mg | Calcium: 92mg | Iron: 6mg