Szechuan Beef is pretty popular at the University of Kansas, in Lawrence, according to Travis Fell, culinary assistant manager. “I believe its popularity comes from it being a fresh, scratch product that is produced in house,” he explains. “The students seem to flock to all of our Asian dishes.”
1 tbsp. cornstarch
1 tbsp. canola oil
1 tbsp. soy sauce
1 ½ lb. beef, sirloin or other suitable cut
½ tsp. canola oil
¼ tsp. sesame oil
½ tsp. minced fresh ginger
1 ½ tsp. chopped garlic
3 oz. soy sauce
2 ½ tbsp. water
¼ cup brown sugar
¾ cup chili garlic paste
2 tsp. cornstarch
2 tbsp. water
1 cup cornstarch
1 ½ lb. marinated beef (see marinade recipe above)
2 tbsp. canola oil
12 oz. large dice yellow onion
8 oz. large dice red bell pepper
8 chile de árbol
1 ½ cup Szechaun sauce
- Mix cornstarch, oil and soy sauce together. Pour over beef. Refrigerate for 24 hours.
- Heat saucepot over medium-high heat. Add oils and heat.
- Add ginger and garlic. Cook for 30 seconds.
- Add soy sauce, 2 ½ tablespoons water, brown sugar, pepper and chili garlic sauce. Bring to a boil. Simmer for 20 minutes.
- Mix 2 tablespoons water with cornstarch to create slurry.
- Bring sauce back to a boil and add slurry. Allow sauce to thicken. Use immediately or chill for future use.
- Heat fryer to 350°F.
- Lightly toss beef in cornstarch. Shake off excess.
- Fry beef for 1 ½ to 2 minutes.
- Heat wok over high heat. Add oil and heat.
- Add onions and cook for 1 minute.
- Add red bell peppers and cook for 1 minute.
- Add chile de árbol and cook for 30 seconds.
- Add beef and mix with other ingredients.
- Add sauce. Cook for 1 minute, until sauce is heated and reduced slightly.
- Serve with steamed or fried rice.