Szechuan cuisine originated in Sichuan, China – where the food is known for its bold and spicy flavors, often derived from Szechuan peppercorns.
What makes this Szechuan Beef Stir Fry recipe a healthier option than most take out Chinese is the grass-fed flank steak and Coconut Aminos, a soy sauce alternative. Made from the fermented sap of coconut palm and sea salt, Coconut Aminos doesn’t actually taste like coconuts – it is surprisingly similar to soy sauce but with some added benefits.
Coconut Aminos is lower in sodium than soy sauce, is gluten-free and non-GMO. It also has a lower glycemic index and is packed with the benefits of amino acids.
If you haven’t tried it before, I encourage you to add to your pantry list, especially it you are on a Paleo, Keto or Whole 30 diet.
This is an easy to make, delicious, sweet, tender and spicy recipe. If you are craving Chinese food, this dish will not disappoint.
- 1 lb grass-fed flank steak, pounded and cut into bite size pieces
- 1 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- ½ tbsp tapioca powder
- 1 tbsp coconut aminos
- ½ white organic onion, sliced and quartered
- 2 garlic cloves, sliced thin
- ¼ cup green onions
- ½ tsp red pepper flakes
- ½ tsp Sichuan peppercorns
- ¼ cup coconut aminos
In a large bowl mix all marinade ingredients in with the beef until well coated. Let sit at room temperature while you chop with onions and garlic for the stir fry. When everything is prepped, heat oil in skillet over medium heat and add beef to brown on both sides (do it in batches to prevent overcrowding). Set beef aside in a bowl then add white onions and garlic. Heat until onions are translucent then stir in green onions, seasonings and coconut aminos. Toss in beef and heat through. Serve warm.