Szechuan Beef Stir-Fry - Kraft Recipes Top
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Szechuan Beef Stir-Fry

Prep Time
Total Time

4 servings, 1 cup each

Combine thin strips of sirloin steak and veggies for this Szechuan Beef Stir-Fry. This elegant Szechuan Beef Stir-Fry cooks quickly and deliciously.

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What You Need

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Make It

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  • Cut steak crosswise into thin slices, then cut each slice into thin strips. Place meat in medium bowl. Add garlic and crushed pepper; mix lightly. Combine next 4 ingredients.
  • Heat oil in large skillet on medium-high heat. Add meat, in batches; stir-fry 1 to 2 min. or just until meat strips are no longer pink in centers. Transfer to plate; set aside.
  • Add carrots and celery to skillet; stir-fry 2 min. Return meat to skillet along with the dressing mixture; stir-fry 1 to 2 min. or until meat is done and sauce is slightly thickened. Stir in onions.

Special Equipment Needed


Purchase carrots already cut into matchlike sticks to prepare this recipe. Look for them in the produce section of larger supermarkets.

Cutting Beef Strips

Freeze the steak 30 min. before cutting into strips. The firmer steak will be easier to cut.

Serving Suggestion

Serve with hot cooked long-grain white rice.


  • 4 servings, 1 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1 Vegetable
  • 3 Meat (L)

Nutrition Bonus

Not only are the carrots in this spicy stir-fry rich in vitamin A, but the meat is also a good source of iron.

Nutritional Information

Serving Size 4 servings, 1 cup each
Calories 230
Total fat 9g
Saturated fat 2.5g
Cholesterol 60mg
Sodium 630mg
Carbohydrate 15g
Dietary fiber 2g
Sugars 7g
Protein 22g
% Daily Value
Vitamin A 110 %DV
Vitamin C 6 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was very good and easy to make. This was very good and easy to make. Except for the carrots that I cut into matchsticks myself from baby carrots I had on hand. That was a "never do again". I served it over white rice and since I had a slice of pineapple in the frig, I diced it up and tossed on the top. The heat of the spices and the crunch of the veggies hit the spot. Next time I think I'll cut the meat into shorter, more bitesize strips. Very Good Recipe!!
Date published: 2011-07-24
Rated 5 out of 5 by from Very good low fat dinner offering tons of flavor! Very good low fat dinner offering tons of flavor! I doubled the sauce. I used an 8oz bag of grated carrtos, 4 large celery, 3 mini sweet peppers. Served over brown rice - for an amazing healthier dinner! loved it!
Date published: 2012-10-16
Rated 5 out of 5 by from This recipe is a KEEPER! This recipe is a KEEPER! I used left over steak and added large wedge sliced yellow onions. I cooked the veggies for 5-7 minutes prior to adding the Asian Dressing sauce. I served this with Jasmine rice and steamed broccoli.
Date published: 2012-01-05
Rated 5 out of 5 by from I am HUGE fan of anything spicy and Szechuan beef is my favorite Chinese take out so I make this... I am HUGE fan of anything spicy and Szechuan beef is my favorite Chinese take out so I make this dinner just for me kids and wife like it too but it's my favorite from Kraft (so far)
Date published: 2011-07-08
Rated 5 out of 5 by from Amazing! Amazing! Better than take out. My family raved over this dish. I can't wait to make it again. I did double the sauce. Just fantastic. Thin slices are important. You can't go wrong with this.
Date published: 2011-07-19
Rated 5 out of 5 by from Everyone loved this! Everyone loved this!! I used shredded carrots, mushrooms, and green beans- turned out absolutely delicious!! I skipped on the garlic and used 1/2 a packet of spicy szechuan asian seasoning (from local grocery/ asian food section) gave it awesome flavor. Definitely double up on the sauce. I made fried rice to go with it.
Date published: 2012-01-26
Rated 4 out of 5 by from Hubby an I enjoyed this very much. Hubby an I enjoyed this very much. I doubled the sauce, as other reviewers suggested, and it turned out great. Next time I will use chicken and different veggies for a change of pace.
Date published: 2014-03-24
Rated 5 out of 5 by from This is very yummy. This is very yummy. I did make twice the amount for sauce the second time I tried this recipe, since my first attempt seemed a bit lacking for sauce. Try doubling the amount of sauce - you'll really love it!
Date published: 2011-12-29
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