Sichuan Beef Skillet for a Mouthwatering Family Meal!
Ingredients
- 4 Tbsps avocado oil, or olive oil, divided
- 1.5 lbs. flank steak, cut into thin strips
- 1 large white onion, sliced
- 3 bell peppers of choice, cut into thin strips
- 4 fresh garlic cloves, minced
- 1 Tbsp sesame seeds
Marinade:
- 4 Tbsps coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
- 1 1/2 tsps garlic salt
- 2 tsps rice vinegar
Sichuan Sauce:
- 2 Tbsps oyster or fish sauce
- 3 Tbsps hot sauce of your choice
- 1/4 cup coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
- 2 Tbsps raw honey
- 2-3 Tbsps water as needed
- 2 tsps gluten free flour, or Arrowroot powder
- 1 tsp sichuan peppercorn powder
Instructions
- In a shallow dish combine together all marinade ingredients with beef strips. Cover and marinate in your refrigerator for at least 30 minutes, up to 12 hours.
- In a small bowl whisk sauce ingredients until well combined. Set aside until ready to use.
- Bring marinated beef out of the fridge and allow to sit on your counter for about 20 minutes or so.
- Heat 2 Tablespoons of the oil in a large skillet over medium high-heat. Add in the marinated beef and cook undisturbed for a few minutes , then stir and cook for 1-2 minutes more, until beautifully charred.
- Set beef aside on a plate.
- Wipe out your skillet and then add in your remaining oil.
- Over medium-high heat, add in onions, peppers, garlic and sauté for about 4 minutes until tender crisp, and beginning to soften a bit.
- Pour in your sichuan sauce and simmer for a couple of minutes until it begins to thicken.
- Return beef to the skillet, toss to coat well in the sauce, and continue to cook for a minute or so, until everything is combined and heated through nicely.
- Sprinkle with sesame seeds and serve immediately with cooked brown rice, or quinoa, and broccoli.
Like this? Leave a comment below!