How to Make Szechuan Pepper Steak & Eggplant Stir-Fry
-
In a small bowl, combine soy sauce, Szechuan chili sauce, and rice vinegar.
-
Heat avocado oil in a wok or large skillet over high heat.
-
Add flank steak and sear for 2-3 minutes until browned; transfer to a plate.
-
Add eggplant and bell pepper to the pan, sauté for 4-5 minutes until tender.
-
Add garlic and Szechuan peppercorns, return steak to pan, and pour in sauce. Stir-fry for 2 more minutes.
-
Garnish with sliced green onions and serve hot.
Pro Tips for Perfect Szechuan Pepper Steak & Eggplant Stir-Fry
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of lean flank steak, thinly sliced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Szechuan Pepper Steak & Eggplant Stir-Fry?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Szechuan Pepper Steak & Eggplant Stir-Fry?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for lean flank steak, thinly sliced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.