Szechuan Beef Stir Fry (Ground Beef, 30 Minutes)
Szechuan Beef Stir Fry has a sweet and spicy flavour. It is a versatile dish that can be added to any noodle or pasta, rice or sandwich.
Equipment
Large non-stick skillet or wok (12-inch / 30cm)
Medium mixing bowl
Whisk
Wooden spoon or silicone spatula
Colander or slotted spoon (for draining beef)
Ingredients
- 1 tablespoon neutral oil - vegetable or canola, for browning the beef
1 pound ground beef - minced beef, about 450g
1 ½ teaspoons ginger - minced, about a 1-inch / 2.5cm piece
1 large white onion - chopped
1 teaspoon red pepper flakes - adjust according to your own taste
2 teaspoons garlic - minced, about 3 cloves
2 tablespoons cornstarch - cornflour, 16g
2 tablespoons soy sauce - 30ml
2 tablespoons sesame oil - 30ml
¼ cup hoisin sauce - 60ml
¾ cup beef stock - beef broth or beef bouillon, 180ml
½ cup green onions - scallions or green shallots, sliced, 50g
Instructions
- Heat 1 tablespoon neutral oil in a large non-stick skillet or wok over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon, and cook for 5–6 minutes until browned and cooked through to 160°F / 71°C. Drain off the excess fat using a colander or slotted spoon and set the beef aside.1 tablespoon neutral oil, 1 pound ground beef
- Return the skillet to medium heat and add the sesame oil. Once the oil is shimmering, add the chopped onion and sauté for 2–3 minutes until softened. Add the garlic, ginger, and red pepper flakes and cook for 30 seconds until fragrant, stirring constantly so the garlic doesn't burn.2 tablespoons sesame oil, 1 large white onion, 2 teaspoons garlic, 1 1/2 teaspoons ginger, 1 teaspoon red pepper flakes
- In a medium mixing bowl, whisk together the cold beef stock and cornstarch until completely smooth with no lumps (this is your slurry — the liquid must be cold or the cornstarch will clump).3/4 cup beef stock, 2 tablespoons cornstarch
- Pour the cornstarch slurry into the skillet with the onion mixture. Add the soy sauce and hoisin sauce and stir to combine.2 tablespoons soy sauce, 1/4 cup hoisin sauce
- Increase heat to medium-high and bring the sauce to a boil, stirring constantly. The sauce will thicken noticeably within 1–2 minutes. Add the drained ground beef back to the skillet and stir until evenly coated in sauce. Cook for a further 1–2 minutes until heated through.1 pound ground beef
- Serve immediately over cooked noodles (angel hair, udon, or egg noodles work well) or steamed rice. Top with sliced green onions for garnish.1/2 cup green onions
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. The sauce thickens as it cools — add a splash of beef broth when reheating on the stovetop over medium heat.
Freezing: Freeze the beef mixture (without noodles or rice) in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Brown and drain the beef and prepare the cornstarch slurry up to 24 hours ahead. Store separately in the fridge and finish cooking in under 15 minutes.
Substitutions: Swap ground beef for ground pork or turkey. For gluten-free, use tamari in place of soy sauce and check that your hoisin sauce is gluten-free.
Pro Tip: Whisk the cornstarch into the cold broth before adding it to the hot pan. Adding cornstarch directly to heat causes instant clumping — mixing it into cold liquid first guarantees a smooth, glossy sauce every time.
Nutrition
Serving: 1servingCalories: 468kcalCarbohydrates: 18gProtein: 23gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 81mgSodium: 959mgPotassium: 537mgFiber: 2gSugar: 7gVitamin A: 275IUVitamin C: 6mgCalcium: 54mgIron: 3mg
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