Comments on: Real-Deal Szechuan Beef Stir Fry

By: Mario Fiorilli

Mario Fiorilli — Mon, 12 Feb 2024 15:13:26 +0000

This recipe is out of this world delicious, and easy to make. Following your instructions regarding organization and sequence, I was able to present my family with an incredibly better-than-takeout rendition of Sichuan beef. Love it, and will be trying many more of your recipes, including again tonight! Thank you Maggie!

By: Patrick

Patrick — Sun, 11 Feb 2024 19:37:50 +0000

I made this for the second time today. As with most of Maggie’s recipes I don’t modify them. This was very tasty as is. I had all the ingredients on hand so that made it easy. It was just my wife and I and we have enough left over for two more lunch sized meals.

By: Wendy

Wendy — Sat, 25 Nov 2023 10:38:08 +0000

A commenter had the idea of using black bean ,& garlic sauce that sounds good. If your allergic to an ingredient don’t use it.

By: Matt Hansford

Matt Hansford — Tue, 04 Jul 2023 22:53:04 +0000

Hi – imade

Hi, I made this a couple of weeks ago and thoroughly enjoyed every mouthful. Only change was to halve the sugar. Making it again tonight; I will add some sugar snap peas to up the vege content. Thanks for the recipe.

By: Pia

Pia — Fri, 03 Mar 2023 15:29:08 +0000

Ok, where is the Szechuan pepper in this so called authentic dish?

By: Ray

Ray — Sat, 10 Dec 2022 12:16:14 +0000

When I read this recipe, thought, wow, that’s a lot of sugar and a lot of sauce overall. But the reviews were so positive I decided to make it as written. After making it my reaction was, wow, that was too sweet for my taste, and really a lot of sauce.
This site is so inviting, that all continue to try some other recipes, but unfortunately this one did not hit the mark for me.

By: Gerry Shaer

Gerry Shaer — Wed, 30 Nov 2022 20:30:00 +0000

Thoroughly enjoyed making m, serving and eating!

By: Richard

Richard — Sun, 25 Sep 2022 23:03:40 +0000

Yummy. I made this tonight but instead I used chicken and substituted the beef broth with chicken stock. It came out great.

By: Peggy KS

Peggy KS — Thu, 30 Jun 2022 00:11:42 +0000

Wow. Amazing. So I had to sub a few things I didn’t have on hand. I used oyster sauce I place of fermented-bean-paste and used Japanese plum wine for Shaoxing wine. I also had a garlic chilli oil I used instead of homemade chilli oil.

Overall it came to get her wonderfully. I was surprised frankly at how easy it was. The beef was ridiculously tender and had a crispy coating. I used peanut oil – which I find always wonderful for cooking at higher heats.

The taste was a bit less spicy than I like but that’s my own fault and also it had a bit of a bitter end taste but nothing that wasn’t palatable. I’m thinking I added too
much dark soy sauce. I doubled the recipe and all the ingredients. I also added more veggies. zucchini and carrots and cooked them in the pan along with the peppers and onions. I microwaved the broccoli.

Overall this is great. It meets the sweet/savoury/spicy taste I love in Szechuan beef. Thank you so much!’

By: Amy D

Amy D — Mon, 10 Jan 2022 06:37:00 +0000

I love your recipes and with this one, I would cut the vinegar by half. Also, I had a lot of sauce and it was a bit drowning. I LOVE the tips about cooking the beef, right on.