The Editors

Szechwan Beef Stir-Fry: Make the Takeout

Szechwan Beef Stir-Fry RecipeHow hard is it to make Szechwan Beef Stir-Fry? Not hard, and that’s the beauty of this recipe. You’re going to get the taste you thought only came from that favorite take-out joint down the street. And you’re going to be surprised.


Here’s why: We start with boneless beef top round streak (or sirloin), and you have to ask yourself: “Does the place that delivers your Szechwan Beef Stir-Fry use ingredients this good?” Only you can say. But one thing’s for sure: There’s no cottonseed oil used in the preparation of this dish. (We’re sorry to say, cottonseed oil is a common inexpensive ingredient used in many take-out restaurants.)


Of course there’s ginger (fresh ground); Hoisin and soy sauces — this is quite the authentic Chinese dish! — and dry sherry, what we like to think of as the “secret ingredient.” (Feel free to substitute orange juice if you want to go alcohol-free.)


And now we deliver the best news of all: This tasty, nutritional dish is as fast as it is delicious, clocking in at only 40 minutes of prep time. How could you go wrong?


But when you next see the gang down at the restaurant where you used to order Szechwan Beef Stir-Fry once a week — and they ask “what’s up?” — just say your family’s gone vegetarian. And leave it at that.




Turn your kitchen into take-out heaven with all these great Chinese Stir-Fry recipes!







3 Responses to “Szechwan Beef Stir-Fry: Make the Takeout”

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