< Back TOP

Szechuan Beef Stir-Fry

Szechuan Beef Stir-Fry

Szechuan Beef Stir-Fry


Spice up your night with this Szechuan Stir-Fry that’s sure to please.

SERVINGS: 6 servings

PREP TIME: Under 30 minutes

TOTAL TIME: 1 hour


  • 2 tablespoons HOUSE OF TSANG® Wok Oil, divided
  • 1 pound HORMEL® ALWAYS TENDER® Peppercorn Beef Filet, cut into thin strips
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon minced peeled ginger root
  • 1 (8-ounce) package fresh button mushrooms, cut into quarters
  • 2 cups fresh broccoli florets
  • 1 onion, julienned
  • 1 cup red bell pepper strips
  • ½ cup HOUSE OF TSANG® SZECHUAN SPICY™ Stir-Fry Sauce
  • 1 teaspoon HERB-OX® Beef Granulated Sodium Free Bouillon Cubes, dissolved in ½ cup hot water
  • ½ cup sliced green onions
  • Hot, cooked rice


1. Heat wok or large skillet. Add 1 tablespoon oil; heat until hot. Add beef, garlic and ginger root. Stir-fry 5 to 8 minutes or until beef is cooked through. Remove beef from wok or skillet.
2. In same wok, heat remaining 1 tablespoon oil. Add mushrooms, broccoli, julienned onion and bell pepper. Stir-fry 3 to 4 minutes. Return beef to wok or skillet; add stir-fry sauce and broth. Cook 2 to 3 minutes longer or until vegetables are crisply tender.
3. Serve stir-fry over hot rice. Sprinkle with green onions.