Szechuan beef from 101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Badass Flavors in Authentic Recipes (page 33) by Jet Tila

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Notes about this recipe

  • hbakke on March 26, 2020

    This had the expected szechuan peppercorn numbing. It was weird because it seemed spicy due to the peppercorns, but it wasn't really. This was good and very quick to make. It took longer to prep the sauce/vegetables than it took to cook the entire dish. We used a crappy piece of meat that we couldn't really julienne which resulted it thicker strips of beef. It might be better if the meat pieces were a bit smaller.

  • debkellie on October 25, 2018

    Absolutely you must try this! Sooooo tasty. I added some red pepper and coriander (as I needed to use them up).. really really good! Badsass flavor is correct!!

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