Description

Craving a bold, Szechuan-inspired meal that’s quick enough for a weeknight but exciting enough for a gathering? What if you could whip up tender, spicy beef with a vibrant veggie sauce and a fun, charred corn and shishito side in just half an hour? Crazy Szechuan Beef and Messy Corn with Shishito is your answer—a dynamic duo with a 4.3-star rating from 8 reviews, perfect for family dinners, casual parties, or spicing up your meal rotation

Ingredients

Szechuan Beef

Flat iron, flank, or thin-cut sirloin steak (1 1/4 to 1 1/2 pounds): Lean, tender cuts perfect for quick stir-frying. Sub: Chicken breast or tofu for vegetarian.
Cornstarch (3 tablespoons for marinade, 1 tablespoon for sauce): Thickens marinade and sauce for a glossy finish. Sub: Arrowroot powder for gluten-free.
Rice wine vinegar (2 tablespoons): Adds tangy brightness to the marinade. Sub: Apple cider vinegar or white vinegar.
Soy sauce or low-sodium soy sauce (3 tablespoons for marinade, 1/3 cup for sauce): Brings umami depth. Sub: Tamari or coconut aminos for gluten-free.
Ground cumin (1 1/2 teaspoons): Adds warm, earthy flavor. Sub: Ground coriander or chili powder.
Ground Szechuan peppercorns (1 1/2 teaspoons): Provide tingly, spicy heat. Sub: Black pepper with a pinch of chili flakes.
Ground turmeric (1 1/2 teaspoons, if not using fresh): Adds earthy, golden flavor. Sub: Fresh turmeric (see below).
Ginger root (1 1/2 inches): Brings zesty warmth to the sauce. Sub: 1 teaspoon ground ginger.
Turmeric root (1 1/2 inches, optional): Adds fresh, earthy flavor if using. Sub: Ground turmeric (in marinade).
Garlic (4 cloves): Provides bold, aromatic depth. Sub: 1 teaspoon garlic powder.
Shaoxing rice wine or dry sherry (2 tablespoons): Adds depth to the sauce (alcohol cooks off). Sub: Rice vinegar or apple juice.
Sweet chile sauce, chile garlic sauce, or sriracha (1 tablespoon): Brings sweet-spicy heat. Sub: Any hot sauce or omit for milder flavor.
Toasted sesame oil (1 tablespoon): Adds nutty richness. Sub: Peanut oil or omit.
Carrot (1 large): Adds crunch and sweetness. Sub: Zucchini or parsnip.
Red field or bell pepper (1): Provides mild, colorful crunch. Sub: Green or yellow bell pepper.
Scallions or thin leeks (4-5 scallions or 2 leeks): Add fresh, oniony bite. Sub: Chives or red onion.
Peanut oil or neutral oil (4-5 tablespoons): Ensures high-heat stir-frying. Sub: Vegetable or canola oil.
Small dried Asian chile peppers (handful, optional): Boosts heat. Sub: Red pepper flakes or omit.
Toasted sesame seeds (optional, for garnish): Add nutty crunch. Sub: Chopped peanuts or omit.

Messy Corn and Shishito Peppers

Corn on the cob (3 ears): Adds sweet, charred flavor. Sub: 4 cups frozen fire-roasted corn kernels (thawed).
Peanut oil or neutral oil (2 tablespoons): For high-heat charring. Sub: Vegetable or canola oil.
Shishito peppers (8 ounces, 20-24 peppers): Bring mild, smoky heat. Sub: Poblano or mini bell peppers.
Garlic (2 cloves, thinly sliced or grated): Adds savory depth. Sub: 1/2 teaspoon garlic powder.
Ginger root (1 inch, grated or chopped): Provides zesty warmth. Sub: 1/2 teaspoon ground ginger.
Chile garlic sauce or sriracha (1 tablespoon): Adds spicy kick. Sub: Hot sauce or omit for milder flavor.
Soy sauce or low-sodium soy sauce (1 tablespoon): Brings umami. Sub: Tamari or coconut aminos for gluten-free.
Rice wine vinegar (1 tablespoon): Adds tangy balance. Sub: Apple cider vinegar or lime juice.
Toasted sesame oil (1 teaspoon): Enhances nutty flavor. Sub: Peanut oil or omit.
Scallions (2, sliced): Add fresh, green bite. Sub: Chives or parsley.
Cilantro leaves (handful, coarsely chopped): Brings bright, herby freshness. Sub: Parsley or basil.

These ingredients are accessible, with shared flavors across both dishes for efficiency. The mix of lean protein, fiber-rich veggies, and bold spices makes this a wholesome, exciting meal.

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Instructions

Szechuan Beef

Prep the steak: Place 1 1/4 to 1 1/2 pounds steak in the freezer for 5-10 minutes to firm up, then thinly slice on a bias against the grain. Tip: Thin slices ensure quick, even cooking.
Marinate: In a shallow dish, mix 3 tablespoons cornstarch, 2 tablespoons rice wine vinegar, 2 tablespoons soy sauce, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground Szechuan peppercorns, and 1 1/2 teaspoons ground turmeric (if not using fresh). Add steak, coat, and let stand 10-15 minutes. Tip: Don’t marinate too long—cornstarch can make meat gummy.
Prep veggies and sauce: Peel and grate or mince 1 1/2 inches ginger and turmeric (if using). Chop or grate 4 garlic cloves. In a small bowl, whisk 1/3 cup soy sauce, 2 tablespoons Shaoxing rice wine or sherry, 1 tablespoon sweet chile sauce or sriracha, 1 tablespoon sesame oil, and fresh ginger and turmeric. Place 1 tablespoon cornstarch in a small bowl. Peel and cut 1 large carrot into thin matchsticks. Quarter 1 red pepper, remove seeds, and thinly slice. Cut 4-5 scallions or 2 leeks into 1-inch bias pieces. Tip: Prep all veggies before cooking—stir-frying is fast.
Cook the beef: Heat a large cast-iron or nonstick skillet over high heat with 2 tablespoons peanut oil (2 turns of the pan). Cook beef in 2 batches to avoid crowding, stir-frying until crisp, about 3 minutes per batch. Transfer to a plate. Tip: Let beef sit briefly before stirring for a crispy sear.
Stir-fry veggies: Add 1 tablespoon oil to the skillet. Stir-fry carrot, red pepper, and optional dried chiles for 1 minute. Add the sauce, then mix a splash of water with the reserved cornstarch and add to thicken. Tip: Work quickly to keep veggies crisp.
Combine and serve: Return beef to the pan, add half the scallions, and toss to coat. Transfer to a bowl and top with remaining scallions and optional sesame seeds. Tip: Serve immediately to keep beef crispy.

Messy Corn and Shishito Peppers

Prep corn: Shuck 3 ears of corn (or use 4 cups thawed frozen fire-roasted corn). Cut corn into 2-inch chunks. Tip: Use a sharp knife and cut on a stable surface.
Cook corn and peppers: Heat a large nonstick or cast-iron skillet over high heat with 2 tablespoons peanut oil. Add corn and 8 ounces shishito peppers; cook until blistered and browned, 5-6 minutes. Tip: Don’t stir too often—let them char for flavor.
Add flavor: Reduce heat to medium. Add 2 thinly sliced or grated garlic cloves, 1 inch grated or chopped ginger, 1 tablespoon chile garlic sauce or sriracha, 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, and 1 teaspoon sesame oil. Toss for 1 minute. Tip: Stir gently to coat without breaking corn chunks.
Serve: Transfer to a platter and top with 2 sliced scallions and a handful of chopped cilantro. Tip: Serve hot for the best texture.