Szechuan Beef Recipe
Chinese · Main course · 25 min total
A fiery and numbing stir-fry featuring tender beef strips coated in a bold, spicy sauce with Szechuan peppercorns and dried chilies. This quick recipe brings authentic restaurant flavor to your home kitchen.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 lb flank steak, sliced thinly against the grain
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp cornstarch
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 2 tbsp vegetable oil
- 1 tbsp Szechuan peppercorns
- 10-15 dried red chilies, cut into small pieces
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 green onions, sliced
- 1 tbsp chili bean paste (doubanjiang)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Instructions
- In a bowl, combine sliced beef with soy sauce, Shaoxing wine, cornstarch, sugar, and white pepper. Mix well and let marinate for 10 minutes.
- Heat vegetable oil in a wok or large skillet over high heat until smoking. Add Szechuan peppercorns and dried chilies, stir-fry for 30 seconds until fragrant.
- Add garlic and ginger, stir-fry for 15 seconds. Then add the beef in a single layer, letting it sear for 1 minute without stirring. Then stir-fry for 1-2 minutes until browned.
- Add chili bean paste and stir-fry for 30 seconds to coat the beef. Add green onions, rice vinegar, and sesame oil. Toss everything together for 30 seconds.
- Transfer to a serving plate. Serve immediately with steamed rice.
Tips
- Slice the beef against the grain for tenderness; partially freezing the steak makes slicing easier.
- Adjust the amount of dried chilies and Szechuan peppercorns to your heat tolerance.
- To make it less spicy, remove seeds from dried chilies before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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