Szechuan Beef

Recipe View 20 mins In a non-metallic bowl, whisk together soy sauce, cornstarch, minced garlic, and crushed red pepper flakes. Add the steak strips and toss to ensure they are evenly coated. Cover the bowl and allow the steak to marinate in the refrigerator for at least 20 minutes. (Prep time: 20 minutes)

Recipe View 2 mins Heat vegetable oil in a wok or a large, heavy-bottomed skillet over high heat until shimmering. (Time: ~2 minutes)

Recipe View 5 mins Add the marinated beef to the wok in a single layer (work in batches if necessary to avoid overcrowding). Stir-fry the beef until it is browned and cooked through, approximately 3-5 minutes. Remove the beef from the wok and set aside. (Time: 3-5 minutes)

Recipe View 3 mins Add the broccoli florets and onion wedges to the wok. Stir-fry for 2 minutes, or until the broccoli is bright green and slightly tender-crisp. Add the drained water chestnuts and continue to stir-fry for another minute. (Time: 3 minutes)

Recipe View 1 mins Return the cooked beef to the wok. Pour in the chicken broth and bring the mixture to a boil, stirring constantly. (Time: ~1 minute)

Recipe View 1 mins Stir in the roasted peanuts. Cook for an additional minute, allowing the sauce to thicken slightly and the peanuts to warm through. (Time: 1 minute)

Recipe View Serve immediately over steamed rice or noodles. Garnish with extra peanuts and a sprinkle of red pepper flakes, if desired.