Szechuan Beef & Peppers
Bold, spicy Szechuan-style beef stir-fried with tender peppers in butter, delivering deep heat and umami.
Ingredients
6 oz flank steak or sirloin, thinly sliced against the grain
1½ Tbsp butter or tallow (for cooking)
½ cup red bell pepper, sliced
½ cup green bell pepper, sliced
1 small shallot, thinly sliced
1 clove garlic, minced
1 tsp fresh ginger, grated
½ tsp crushed Szechuan peppercorns (adjust to heat tolerance)
1 tsp chili garlic paste or chili flakes (optional, to taste)
1 Tbsp coconut aminos (optional, low-carb umami)
Salt, to taste
1 tsp olive oil (for finishing)
Optional garnish: sliced scallions or toasted sesame seeds
Macronutrients
(makes 1 serving)
Protein: 44g
Fat: 36g
Carbs: 6g
Preparation
Season sliced beef lightly with salt. Set aside while preparing vegetables.
Heat 1 Tbsp butter or tallow in a hot skillet over medium-high heat. Add beef in a single layer and sear for 2–3 minutes per side until browned. Remove from pan and set aside.
Add remaining butter or tallow to the skillet. Add shallots and peppers and sauté for 3–4 minutes until softened but still slightly crisp.
Reduce heat to medium. Add garlic, ginger, crushed Szechuan peppercorns, and chili paste or flakes. Stir for 30 seconds until fragrant.
Return beef to the skillet. Add coconut aminos (if using) and toss everything together for 1–2 minutes until well coated and heated through.
Remove from heat and drizzle with olive oil. Garnish with scallions or sesame seeds if desired. Serve hot.
SATURDAY 261010