Beazell's Cook Book

Szechuan Beef by Theresa Chellette

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Szechuan Beef - Contributed by Theresa Chellette




1 pound sirloin steak

2 teaspoons garlic powder

1/2 teaspoon crushed red pepper flakes

2 tablespoons Beazell's Cajun Seasoning

1/2 cup Kraft Asian toasted sesame dressing

2 tablespoons hoisin sauce

2 tablespoons soy sauce

1 cup water

2 teaspoons cornstarch

2 teaspoons olive oil

1 cup carrots, slivered

3 green onions, sliced



Cut steak into thin slices. Place steak in medium bowl. Add garlic and crushed pepper, mix well and set aside.

In a medium pot, combine Beazell’s Cajun Seasoning, sesame dressing, hoisin sauce and soy sauce.  In a separate cup, combine water and cornstarch and whisk together.  Pour cornstarch liquid into pot while stirring and mix well. Bring to a soft boil. Turn heat to low.

Heat 1 teaspoon of oil in nonstick pan and cook steak until browned nicely.

Transfer meat into sauce. Heat remaining 1 teaspoon of oil in non-stick pan and stir fry carrots and green onions for 3-4 minutes. Stir vegetables into meat and sauce. Serve over jasmine rice.


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