McDonald's famous Szechuan Sauce is delicious on McNuggets (or any nuggets), fries, burgers, chicken sandwiches, or anything else from the McDonald's menu. In a sauté pan, toast 1 to 2 tablespoons of peppercorns over medium heat for about 3 to 5 minutes.
If you’ve ever ordered crispy Szechuan beef at a restaurant, breaded, deep-fried, and kissed with a spicy sticky-sweet glaze… You might be wondering how it could possibly be low carb. You’re right. This isn’t that Szechuan beef. I mean it is, and it isn’t. It isn’t breaded. It isn’t deep-fried. And the stir fry sauce isn’t quite that sweet.
You can’t have Szechuan sauce without Szechuan peppercorns. And these little guys are one of the most unusual ingredients you’ll ever cook with. Szechuan peppercorns aren’t really peppercorns at all, but the hull of the berry from the prickly ash tree that grows in the Sichuan province of China.
When the oil starts to smoke, carefully toss in the beef strips and Szechuan chiles. Quickly move them around the wok to stir fry the beef on both sides. Once the beef is mostly cooked (2-4 minutes) stir in the sauce. Allow the sauce to simmer and thicken. Once it reaches your desired consistency, turn off the heat.