Description
Spicy, savory, and full of bold flavors, this Szechuan Beef Pasta combines tender beef, fiery chili sauce, and chewy noodles in one unforgettable fusion dish.
Ingredients
Scale
- 1 pound flank steak, thinly sliced
- 8 ounces spaghetti noodles
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon Szechuan peppercorns, crushed
- 1 teaspoon red chili flakes (adjust to taste)
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 2 green onions, chopped
Instructions
- Heat a large pot of water and bring it to a boil. Cook spaghetti noodles until al dente, then drain and set aside.
- In a mixing bowl, combine sliced beef with 1 tablespoon soy sauce, sesame oil, and cornstarch. Let marinate for at least 15 minutes.
- In a separate small bowl, whisk together remaining soy sauce, rice vinegar, brown sugar, red chili flakes, and a splash of water to make the sauce.
- Heat a wok or large skillet over medium-high heat. Add a bit of oil and sear the marinated beef until browned. Remove from the pan and set aside.
- In the same pan, sauté garlic, ginger, and crushed peppercorns until fragrant, about 30 seconds.
- Return the beef to the pan, pour in the prepared sauce, and bring to a simmer.
- Add cooked noodles to the pan and toss everything together for 1 to 2 minutes until well coated and heated through.
- Sprinkle chopped green onions on top, give it one last toss, and serve hot.
Notes
- Marinating the beef enhances its tenderness and flavor.
- Adjust chili flakes to control the heat level.
- Toss noodles in the sauce just before serving to keep them from getting soggy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg