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Szechuan Beef

Szechuan Beef

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It is spicy! Serve with rice.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 243 mg
  • 10%

Based on a 2,000 calorie diet


  1. Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.
  2. Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more, and serve.
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This was really good!!! I mad a few changes though. Instead of the Soy Sauce, I used 1/2 cup of Yoshida's Original and then didn't have to use the corn starch, it's already thicker. Let it marinade for about an hour, and used mixed oriental veggies. My husband and I love spicy but the kids like it just "tasty", this was good! We added more chili peppers and it was great for us! (Of course we also added more garlic, love that too!) We had it over rice, good quick meal!


Easy and good, though not quite spicy enough for my taste. I increased the red pepper and garlic, and added grated fresh ginger. Instead of using vegetable oil, try using sesame oil instead. My family really liked this dish and requested I make it again.


Very nice recipe. If you wish for sauce to be thicker, Add one full cup of broth to mix, drain off and add corn starch to thicken. Re introduce to sauce pan before serving.