Description
This Spicy Sichuan Beef Stir Fry is a bold, flavorful dish with tender ground beef, zucchini, and squash tossed in a fiery, numbing sauce that’s both healthy and satisfying.
Ingredients
Units
Scale
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 tbsp gochugaru (Korean chili flakes), more or less depending on your spice preference
- 3/4 cup squash, thinly sliced into 1/8-inch circles or half-moons
- 3/4 cup zucchini, thinly sliced into 1/8-inch circles or half-moons
- 2 tbsp soy sauce
- 1 1/2 tbsp gochujang (Korean chili paste)
- 1/2 cup water
- 1/2 tbsp sugar
- 1 tsp toasted sesame oil
- 1 tsp Sichuan peppercorns (or Sichuan pepper oil), lightly crushed
Instructions
- Heat a large skillet or wok over medium-high heat. Add a little neutral cooking oil, then sauté the garlic for about 1 minute until fragrant.
- Add the ground beef, cooking until the beef is browned and fully cooked, breaking it apart with a spatula. Add the gochugaru, mixing to coat the beef thoroughly. Remove the beef from the pan and set aside.
- In the same pan, add the squash and zucchini. Sauté for 2 – 3 minutes, just until they start to soften (they’ll finish cooking once combined with the sauce).
- Return the beef to the pan with the vegetables.
- In a small bowl, whisk together the soy sauce, gochujang, water, sugar, sesame oil, and Sichuan peppercorns. Pour the sauce into the pan.
- Toss everything together over high heat for 2 – 3 minutes, until the sauce coats the beef and vegetables and the squash and zucchini are fully tender.
- Serve hot over steamed rice, noodles, or enjoy on its own for a lighter option.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2