Szechuan Beef or Deer

Indulge in the bold, fiery flavors of Szechuan cuisine with this delectable "Szechuan Beef or Deer" recipe, a versatile dish that lets you choose between tender slices of beef or lean, gamey deer meat. Marinated in a savory blend of soy sauce, Shaoxing wine, and cornstarch, the meat is stir-fried to perfection in a hot wok to lock in its juiciness. The dish is brought to life with the unmistakable sizzle of dried red chilies, tongue-tingling Szechuan peppercorns, and the umami-packed kick of doubanjiang (Szechuan chili bean paste). A touch of ginger, garlic, and sesame oil enhances the aromatic profile, while green onions lend a fresh, crisp finish. Served over steamed rice or noodles, this quick yet flavor-packed recipe is perfect for those craving authentic, restaurant-quality Szechuan spice at home. Keywords: Szechuan beef recipe, deer meat stir-fry, spicy Asian stir-fry, authentic Szechuan cuisine.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Beef or deer meat (thinly sliced)
• 4 tablespoons Soy sauce
• 2 tablespoons Cornstarch
• 2 tablespoons Shaoxing wine (or dry sherry)
• 4 tablespoons Vegetable oil
• 10 pieces Dried red chilies (whole)
• 1 teaspoon Szechuan peppercorns
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (minced)
• 3 stalks Green onions (sliced into 2-inch pieces)
• 2 tablespoons Doubanjiang (Szechuan chili bean paste)
• 1 teaspoon Sugar
• 0.25 cup Beef or chicken stock
• 1 teaspoon Sesame oil

Directions

Step 1

In a mixing bowl, combine the sliced beef or deer meat with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and Shaoxing wine. Mix well to coat the meat evenly and let it marinate for 15 minutes.

Step 2

Heat a wok or large skillet over high heat. Add 2 tablespoons of vegetable oil and swirl to coat the pan.

Step 3

Once the oil is hot, add the marinated meat in a single layer. Sear for 1-2 minutes without stirring to develop a good browning, then stir-fry for another 2-3 minutes until the meat is just cooked. Remove the meat from the wok and set aside.

Step 4

Add the remaining 2 tablespoons of vegetable oil to the wok. Once hot, add the dried red chilies and Szechuan peppercorns. Stir-fry for 30 seconds until they become aromatic.

Step 5

Add the minced garlic and ginger. Stir-fry for another 30 seconds, being careful not to burn them.

Step 6

Stir in the doubanjiang (Szechuan chili bean paste) and cook for 1 minute, allowing the flavors to develop.

Step 7

Add the sugar and the remaining 2 tablespoons of soy sauce. Mix well, then pour in the beef or chicken stock.

Step 8

Return the cooked meat to the wok, tossing it in the sauce to coat evenly.

Step 9

Add the sliced green onions and stir-fry for another 1-2 minutes until they are slightly wilted but still bright. Finish with a drizzle of sesame oil.

Step 10

Serve immediately with steamed rice or noodles for a delicious Szechuan-style meal.

Nutrition Facts

Serving size	(860.7g)

Amount per serving	% Daily Value*
Calories	1591.1

Total Fat 96.2g	0%
Saturated Fat 20.2g	0%
Polyunsaturated Fat 39.5g
Cholesterol 351.2mg	0%
Sodium 4397.1mg	0%
Total Carbohydrate 49.9g	0%
Dietary Fiber 8.4g	0%
Total Sugars 9.8g
Protein 143.5g	0%

Vitamin D 35IU	0%
Calcium 173.0mg	0%
Iron 22.0mg	0%
Potassium 2433.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 35.0%

Carbs: 12.2%