What is szechawn beef?

Sichuan beef, also spelled Szechuan beef or Szechwan beef,[1][2] is a spicy Chinese dish made with thin slices of beef,[3][4] typically flank steak,[5] that is stir-fried with various vegetables. It is named after Sichuan, a southwestern province in China whose capital city is Chengdu, the birthplace of this dish.[6]

Sichuan beef is typically cooked in a wok or large skillet over high heat. The beef is marinated in a sauce made with soy sauce, Chinese cooking wine, cornstarch, and other seasonings, then quickly seared in hot oil. The vegetables, which often include bell peppers, onions, and bean sprouts, are added to the wok and stir-fried until tender. The dish is then finished with a sauce made with soy sauce, vinegar, chili peppers, and other spices.

Sichuan beef is typically served over rice or noodles. It is a popular dish in Chinese restaurants around the world, and is often considered to be one of the spiciest dishes on the menu.