Szechuan Red Braised Beef
Szechuan Red Braised Beef is a rich, savory Chinese stew where tender chunks of beef are slow-cooked in a complex, aromatic sauce. The dish gets its signature deep red color and layered flavor from a combination of fermented chili bean paste (doubanjiang), soy sauce, rock sugar, and warming spices like star anise and Sichuan peppercorns. It originates from the Sichuan province in southwestern China, renowned for its bold and spicy cuisine.
🍽️ Nutrition at a glance
This dish is a high-protein, moderate-fat meal with relatively low carbohydrates, as the sauce primarily uses sugar for glazing rather than as a bulk ingredient. A typical serving provides a good source of iron, zinc, and B vitamins from the beef, along with a significant amount of sodium from the fermented sauces and soy sauce.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 30 g |
| Carbs | 10 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 900 mg |
| Iron | 4.5 mg |
| Zinc | 6.0 mg |
| Potassium | 450 mg |
| Phosphorus | 250 mg |
| Vitamin B12 | 2.0 mcg |
| Niacin (B3) | 8.0 mg |
| Vitamin B6 | 0.5 mg |
| Selenium | 35 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The 'red' in its name comes from the deep, glossy color imparted by caramelized rock sugar and fermented bean paste, not from tomatoes or food coloring. Nutritionally, the slow braising process helps break down tough connective tissues in the beef, making its protein and minerals more bioavailable.
