Recipes
From Lunch-In Kitchen
At Lunch-in, our culinary focus celebrates the cultures and places from our diverse community. Every week, we offer menus representing the world’s best cuisine. We use fresh ingredients sourced from the area’s best suppliers. From herbs and spices, to fish, chicken, beef grains and vegetables, our ingredients make a notable difference in the hand-made culinary experience we offer. We hope you are inspired and give them a try at home.
Overview
Szechuan Beef is one of China’s most enduring recipes. It is typically medium-spicy with the strong flavor and tongue-numbing effect of Szechuan Peppercorns. This recipe is particularly good for prepping ahead and quickly throwing it together for an evening Sir-Fry. We use Top Sirloin Beef because it is a moderately priced cut of Beef with excellent Beefy flavor and tenderness.
The recipe has 4 basic steps; Cut and Marinate the Beef. Prep Vegetables and Aromatics. Assemble the Stir-Fry Sauce. Sauté the Beef and Vegetables. We typically sauté instead of stir-fry because that is the equipment that we have. If you have a Wok by all means, use it. The difference is that a wok setup usually cooks at a much higher heat. Adjust your cooking accordingly.
Note
We never use Peanut Oil in our cooking as there are just too many people with nut allergies. We use Canola Oil for frying because of its neutral flavor and high smoke point. If you have no nut allergies, I recommend Peanut Oil as it has a complimentary flavor.
Ingredients
Beef and Marinade
· 1 ½ lbs. of Top Sirloin Beef cut across the grain into approximately 4-inch-long slices that are about ¼ inch thick.
· 2 Tb of reduced sodium soy sauce.
· 1 Tb of Cornstarch.
· 1 Tb of Mirin or Japanese Rice Wine (not vinegar).
· 1 tsp if Asian Chili Sauce such as Sambal Oleek
· 1 tsp of Sesame Oil.
Szechuan Sauce
· 3 Tb Reduced Sodium Soy Sauce.
· 3 Tb Water.
· 2 Tb Light Brown Sugar.
· 1 Tb of Mirin or Japanese Rice Wine (not vinegar).
· 2 Tb Asian Chili Sauce such as Sambal Oleek.
· 1 tsp Sesame Oil.
· 1 tsp Cornstarch.
· 2 tsp ground Szechuan Peppercorns or Szechuan Powder.
· ½ tsp Red Pepper Flakes.
· ½ tsp Salt or to taste.
Vegetables and Aromatics
· 1 Red Bell Pepper cut into ¼ “slices.
· ½ a bunch of Green Onions cut thin on the diagonal.
· 1 Yellow or White onion Julienned into thin slices.