The paleo solution

Szechuan Stir-Fry

1 pound (454 g) top sirloin, flank steak or beef tenderloin, cut into 2-inch strips

1 tablespoon (15 ml) Szechuan peppercorns, toasted and ground in a spice grinder (optional)

1 tablespoon (15 ml) coconut oil

2 teaspoons (10 ml) red chili paste (use more if you cannot find Szechuan peppercorns)

2 teaspoons (10 ml) minced fresh ginger

2 cloves garlic, peeled and minced

2 medium red bell peppers, seeded, deribbed and cut into strips

8–10 medium asparagus spears, cut into 2-inch pieces

¼ cup chicken stock

1 tablespoon (15 ml) coconut aminos

1 teaspoon (5 ml) sesame oil

1. Combine the beef and the ground peppercorns in a medium bowl.
2. Heat the oil over high heat in a large skillet or wok that is already hot. When the oil is hot, add beef, chili paste, ginger and garlic and cook for 1 to 2 minutes.
3. Add the peppers, asparagus, chicken stock, coconut aminos and sesame oil and stir to combine well. Cook until the beef is cooked through, about 3 to 5 minutes.

VARIATIONS: Any protein would be delicious in this recipe—pork, chicken, seafood, etc.—as would just about any vegetable. Go with what suits your taste!

NOTE: This is a relatively hot and spicy dish. If you prefer things on the mild side, ditch the Szechuan peppercorns and go easy on the chili paste.

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This Szechuan stir-fry tosses beef strips with toasted Szechuan peppercorns, red chili paste, ginger, and garlic in a blazing hot wok, then adds red peppers and asparagus for crunch. The peppercorns bring their signature tingle. Dinner is done in 10 minutes.

Pro Tips

• Toast and grind the Szechuan peppercorns in a spice grinder before tossing them with the beef. Toasting unlocks their citrusy, numbing tingle.
• Get the wok or skillet properly hot. The beef needs only 1-2 minutes to sear before the vegetables go in.
• Cut the beef into 2-inch strips against the grain so every piece comes out tender.
• No Szechuan peppercorns? Use more red chili paste - the heat fills in, though the tingle is unique to the peppercorns.
• This is a relatively hot and spicy dish. For a milder version, ditch the peppercorns and go easy on the chili paste.

Frequently Asked Questions

Is szechuan stir-fry paleo?

It is - beef, peppers, asparagus, coconut aminos, sesame oil, and aromatics. No soy sauce or cornstarch anywhere.

Can I use a different protein?

Yes - pork, chicken, or seafood are all delicious in this recipe. Just about any vegetable suits it as well.

How spicy is this dish?

Relatively hot - the Szechuan peppercorns and chili paste both bring the heat. Leave out the peppercorns and ease up on the paste for mild.

Can I make this stir-fry ahead of time?

Stir-fries are best fresh from the wok. Leftovers keep for 2-3 days in the fridge and rewarm well in a hot pan.

Recipe Card

Stav Kogan

Szechuan Stir-Fry

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 1 lb top sirloin, flank steak or beef tenderloin, cut into 2-inch strips
• 1 tbsp Szechuan peppercorns, toasted and ground in a spice grinder (optional)
• 1 tbsp coconut oil
• 2 tsp red chili paste (use more if you cannot find Szechuan peppercorns)
• 2 tsp minced fresh ginger
• 2 cloves garlic, peeled and minced
• 2 medium red bell peppers, seeded, deribbed and cut into strips
• 8–10 medium asparagus spears, cut into 2-inch pieces
• ¼ cup chicken stock
• 1 tbsp coconut aminos
• 1 tsp sesame oil

Method

 

1. Combine the beef and the ground peppercorns in a medium bowl.
2. Heat the oil over high heat in a large skillet or wok that is already hot.
3. When the oil is hot, add beef, chili paste, ginger and garlic and cook for 1 to 2 minutes.
4. Add the peppers, asparagus, chicken stock, coconut aminos and sesame oil and stir to combine well.
5. Cook until the beef is cooked through, about 3 to 5 minutes.

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