Kitchen notes · a little help before you start

Szechuan Beef (Better than PF Chang's)

Name: Szechuan Beef (Better than PF Chang's)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 2 tablespoons oil (Source: 2 tablespoons oil); 8 oz beef (cut into thin strips) (Source: 8 oz (225g) beef (cut into thin strips)); 2 cloves garlic (minced) (Source: 2 cloves garlic (minced)); 1/4 each small green bell pepper (cut into long strips) (Source: 1/4 small green bell pepper (cut into long strips)); 1/4 each small red bell pepper (cut into long trips) (Source: 1/4 small red bell pepper (cut into long trips)); 2 each baby carrots (cut into matchstick strips) (Source: 1-2 baby carrots (cut into matchstick strips); upper source range endpoint used for shopping.); 1 teaspoon chili oil (chili oil "la yu" in a bottle) (Source: 1 teaspoon chili oil (chili oil "la yu" in a bottle)); 2 stalks scallions (cut into 2-inch strips) (Source: 2 stalks scallions (cut into 2-inch strips)); 1 teaspoon cornstarch (Source: 1 teaspoon cornstarch); 1/2 teaspoon Shaoxing wine (Chinese rice wine) (Source: 1/2 teaspoon Shaoxing wine (Chinese rice wine)); 1 teaspoon dark soy sauce (Source: 1 teaspoon dark soy sauce); 1/2 tablespoon oyster sauce (Source: 1/2 tablespoon oyster sauce); 1/2 tablespoon chili garlic sauce (Source: 1/2 tablespoon chili garlic sauce); 1 1/2 teaspoons soy sauce (Source: 1 1/2 teaspoons soy sauce); 2 teaspoons sugar (Source: 2 teaspoons sugar); 2 tablespoons water (Source: 2 tablespoons water); 1/2 teaspoon sesame oil (Source: 1/2 teaspoon sesame oil)

Szechuan Beef (Better than PF Chang's) is made with beef, garlic, and green bell pepper.

Prep: 15 min
Cook: 5 min
Total: 20 min
Original yield: Serves 2
Ingredients: 17 listed

Make it part of your week

Estimating…

BeefMain coursePrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Main course
Primary protein: Beef
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Allow for marinating

Check the marinating step before planning the cooking.

2. Prepare the first additions

Set out the ingredients needed for the first cooking step.

Get to know the ingredients

beef (cut into thin strips)

In the method: Marinate the beef, with all the ingredients in the Marinade, for 15 minutes.

garlic (minced)

In the method: Once the oil is fully heated, add the garlic and stir-fry until aromatic.

small green bell pepper (cut into long strips)

In the method: Then, add all the peppers and carrots, stirring a few times before adding the beef back into the wok.

The last little job

Finish as directed

Dish out and serve immediately with steamed rice.

A few questions you might have

What should I prepare first?

Start with this step: Marinate the beef, with all the ingredients in the Marinade, for 15 minutes.

Which preparation step should I plan for?

Check the marinating step before planning the cooking.

What happens at the end?

Dish out and serve immediately with steamed rice.

How do I plan the ingredient amounts?

This version serves 2. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

“Szechuan” is the old English spelling for “Sichuan,” a province in China. Therefore, this recipe is also known as Sichuan beef. I used Rooster brand (Huy Foong) chili-garlic sauce, commonly available in the US. However, any other brand of coarse chili garlic sauce will work just as well. Shaoxing wine or Chinese rice wine is optional; however, it adds a subtle aroma that enhances the dish’s flavor profile.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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