The Recipe Critic · by Alyssa Rivers★ 4.0 (2)
Szechuan Beef
NUTRITION · PER SERVING55M COOK
CAL 14%·PRO 35%
CARBS 17G24% OF CAL
1G FIBER8G OTHER7G TOTAL SUGAR
FAT 16G50% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender beef stir-fried with vegetables in a bold, spicy Szechuan sauce. Sweet, tangy, and aromatic, ready in under 20 minutes.
mainchinesestir frybeef🍳 skillet🍜 wokdairy free
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Nutrition & ingredients
Ingredients
serves 6- 1 pound flank steak
- 1 tablespoon Chinese black vinegar
- 1 tablespoon soy sauce
- 2 teaspoons Chinese five spice
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil (divided)
- ½ yellow onion (diced)
- 1 cup sugar snap peas (cut in half)
- 1 cup broccoli (chopped)
- 1 red bell peppers (sliced)
- 1 clove garlic (minced)
- ⅔ cup Szechuan sauce
- 1 stalk green onion (chopped for garnish)
At a glance
PER SERVING · TIME 55M
CAL 14%·PRO 35%
CARBS 17G24% OF CAL
1G FIBER8G OTHER7G TOTAL SUGAR
FAT 16G50% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 15m
- Sodium
- 1043mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 392mg
- Calcium
- 19mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1043MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.