Szechuan Beef with Green Beans and Red Bell Peppers recipe

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Ingredients

2 tablespoons cornstarch
salt and ground black pepper to taste
2 pounds flank steak, cut into 1-inch cubes
3 tablespoons peanut oil
1 small red onion, chopped
3 cloves garlic, minced
2 teaspoons ground ginger
1 cup reduced-sodium soy sauce
¾ cup brown sugar
3 tablespoons hoisin sauce
2 ½ cups frozen green beans, thawed
1 red bell pepper, sliced
½ teaspoon red pepper flakes

Nutrition Info

375.9 calories
carbohydrate: 43.4 g
cholesterol: 36.6 mg
fat: 12.7 g
fiber: 2.7 g
protein: 22.1 g
saturatedFat: 3.5 g
servingSize: -
sodium: 1618.4 mg
sugar: 32.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.

  2. Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.

  3. Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger, cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat, add green beans and bell pepper.

  4. Add steak back to the skillet, toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.

Recipe Yield

6 servings

Recipe Note

Quick, tasty, weeknight-friendly dish for a busy family. Serve with jasmine rice and top with scallions and sesame seeds if desired.

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