Know what’s on your plate
Szechuan beef
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 105 kcal —
- Protein 7.1 g 14%
- Carbohydrate 5.8 g 2%
- Fat 5.3 g 7%
- Saturated fat 1 g 5%
- Fibre 1.5 g 5%
- Sugars 2.4 g —
- Sodium 409 mg 18%
- Cholesterol 14 mg 5%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 63 µg 7%
- Vitamin C 11.6 mg 13%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.82 mg 5%
- Vitamin K 51.3 µg 43%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.06 mg 4%
- Niacin (B3) 1.3 mg 8%
- Vitamin B6 0.16 mg 9%
- Folate (B9) 45 µg 11%
- Vitamin B12 0.48 µg 20%
- Choline 34.5 mg 6%
Minerals
- Calcium 22 mg 2%
- Iron 1.1 mg 6%
- Magnesium 15 mg 4%
- Phosphorus 76 mg 6%
- Potassium 204 mg 4%
- Zinc 1.5 mg 14%
- Copper 0.05 mg 5%
- Selenium 6.7 µg 12%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 105 | 7.1 g | 5.8 g | 5.3 g |
| 1 × 1 cup | 217 g | 228 | 15 g | 13 g | 12 g |
| 2 × 1 cup | 434 g | 456 | 31 g | 25 g | 23 g |
| ½ × 1 cup | 108.5 g | 114 | 7.7 g | 6.3 g | 5.8 g |
| 3 × 1 cup | 651 g | 684 | 46 g | 38 g | 35 g |
| 4 × 1 cup | 868 g | 911 | 62 g | 50 g | 46 g |
Similar foods
Questions about Szechuan beef
What is Szechuan beef made with?
It is a stir-fry of thinly sliced beef with vegetables and a savoury, spicy sauce, commonly made with soy sauce, garlic, ginger and chilli. Sichuan peppercorns add their distinctive citrusy, tingling sensation; recipes vary in how hot they are.
How do you make Szechuan beef tender?
Slice the beef thinly across the grain, then stir-fry it in a very hot pan in small batches so it browns rather than steams. A brief marinade with soy sauce and a little cornflour helps keep the slices tender and gives the sauce a glossy coating.
How spicy is Szechuan beef, and what gives it its tingle?
Chilli brings the heat, while Sichuan peppercorns create a fragrant, mouth-tingling sensation rather than simply adding chilli heat. Toast and lightly crush the peppercorns before adding them; use less chilli if you want the aroma without as much fire.
What should you serve with Szechuan beef?
Steamed rice is a classic accompaniment, and noodles also work well with the savoury sauce. Add quickly stir-fried greens, such as pak choi or broccoli, for crunch and freshness.
Can you make Szechuan beef without Sichuan peppercorns?
Yes: leave them out for a milder stir-fry, or add a little freshly ground black pepper for warmth. It will not have the same citrusy, numbing tingle, so avoid treating black pepper as an exact substitute.
How should you store leftover Szechuan beef?
Cool leftovers promptly, refrigerate them in a covered container and eat within three days. Reheat until steaming hot throughout, adding a splash of water if the sauce has thickened.
How does Szechuan beef compare with beef and broccoli?
Beef and broccoli has more vitamin C: 40 mg per 100 g, compared with 11.6 mg in Szechuan beef. Szechuan beef is generally distinguished by its chilli-and-peppercorn seasoning, while beef and broccoli centres on the pairing of beef with broccoli.
Source: FNDDS (USDA) 27415130 · per 100 g · carbohydrate per EU label, fibre excluded
