Szechuan Beef with Bell Peppers
Szechuan Beef with Bell Peppers is a vibrant and popular Chinese-American stir-fry dish featuring tender slices of beef and colorful bell peppers in a savory, spicy sauce. It typically includes ingredients like flank steak, bell peppers (often green, red, or yellow), garlic, ginger, and a sauce base of soy sauce, chili paste or dried chilies, and sometimes a touch of sugar or vinegar. The dish originates from Sichuan province in China, known for its bold, pungent, and spicy flavors.
🍽️ Nutrition at a glance
This dish is generally high in protein from the beef and moderate in fat, especially if the beef is stir-fried in oil. It provides key nutrients like iron, zinc, and B vitamins from the meat, along with vitamin C and antioxidants from the bell peppers. A typical serving (about 1 cup) can range from 300 to 450 calories, depending on the cut of beef, amount of oil, and sauce used.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 18 g |
| Carbs | 15 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 950 mg |
| Vitamin C | 45 mg |
| Vitamin A | 120 mcg |
| Iron | 2.5 mg |
| Potassium | 380 mg |
| Phosphorus | 180 mg |
| Zinc | 3.0 mg |
| Vitamin B6 | 0.4 mg |
| Niacin (B3) | 5.0 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Szechuan cuisine is famous for its 'málà' (numbing and spicy) flavor profile, often achieved with Sichuan peppercorns and dried chilies, which can be adapted in this dish. Nutritionally, the bell peppers add a fresh, crunchy contrast and are an excellent source of vitamin C, which can help with iron absorption from the beef.
