Sizzling Szechuan Beef with Ginger and Snow Peas

Here's a recipe that's sure to make your mouth water. The beef is cooked to perfection with a crispy outside and a juicy inside. The szechuan peppercorns give the dish a signature mouth numbing effect, while the ginger and snow peas add some freshness. Trust us, this recipe will be on your weekly dinner rotation in no time!

The origins of this dish can be traced back to the Sichuan province in China. The dish was first created by a chef who was trying to find a way to use up leftover flank steak. The chef marinated the steak in a mixture of Szechuan peppercorns, ginger, and garlic, and then stir-fried it with some snow peas. The dish was an instant hit, and it has since become one of the most popular dishes in Sichuan cuisine.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound flank steak, thinly sliced
• 1 tablespoon avocado oil
• 2 tablespoons Whole30-compliant Szechuan sauce
• 1 teaspoon ground ginger
• 1 teaspoon minced garlic
• 2 cloves garlic, minced
• 1 cup sliced snow peas
• 1 tablespoon sesame oil
• 1 tablespoon chopped green onions
• 1 teaspoon sesame seeds

Instructions

1. Heat avocado oil in a large skillet over medium-high heat.
2. Add beef and cook until browned, about 5 minutes.
3. Add Szechuan sauce, ginger, and garlic and cook for an additional 2 minutes.
4. Add snow peas and sesame oil and cook until crisp-tender, about 3 minutes.
5. Garnish with green onions and sesame seeds.
6. Serve immediately over rice or cauliflower rice.

Why It Works

• The use of flank steak gives the dish a nice chewy texture.
• The szechuan peppercorns add a unique mouth numbing effect that is characteristic of Sichuan cuisine.
• The ginger and garlic add some freshness and brightness to the dish.
• The snow peas add some color and texture to the dish.
• The sesame oil adds a nutty flavor to the dish.
• The green onions and sesame seeds add some extra flavor and crunch to the dish.