Spicy Szechuan Beef Peanuts (Printer-Friendly)
Fiery stir-fry combining tender beef, peanuts, and lively Szechuan spices delivering bold, mouth-tingling flavors.
# What You'll Need:
→ Beef
01 - 1.1 lb flank steak, thinly sliced against the grain
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch
05 - ½ tsp freshly ground black pepper
→ Vegetables & Aromatics
06 - 2 tbsp vegetable oil
07 - 1 red bell pepper, thinly sliced
08 - 1 small onion, thinly sliced
09 - 3 cloves garlic, minced
10 - 1 tbsp fresh ginger, minced
11 - 4 scallions, cut into 2-inch pieces
12 - 10-12 dried Szechuan chili peppers, whole
13 - 2 tsp Szechuan peppercorns
→ Sauce
14 - 2 tbsp soy sauce
15 - 1 tbsp Chinkiang or rice vinegar
16 - 1 tbsp hoisin sauce
17 - 2 tsp sugar
18 - 1 tsp toasted sesame oil
→ Topping
19 - ½ cup roasted unsalted peanuts, roughly chopped
# How to Make It:
01 - Combine flank steak with soy sauce, Shaoxing wine, cornstarch, and black pepper in a bowl. Mix thoroughly and allow to marinate for 15 minutes.
02 - Whisk together soy sauce, Chinkiang vinegar, hoisin sauce, sugar, and toasted sesame oil in a small bowl and set aside.
03 - Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Stir-fry the marinated beef in a single layer for 2 to 3 minutes until browned. Remove and keep aside.
04 - Add remaining tablespoon of oil to the wok, then stir-fry dried Szechuan chilies and Szechuan peppercorns for 30 seconds until fragrant, taking care not to burn them.
05 - Add garlic, ginger, onion, and bell pepper to the wok. Stir-fry for 2 to 3 minutes until the vegetables begin to soften.
06 - Return the beef to the wok, pour in the prepared sauce, and toss everything together to coat evenly.
07 - Stir in scallions and chopped peanuts, cooking for an additional minute until heated through and glossy.
08 - Serve immediately alongside steamed rice.
# Expert Advice:
01 -
- The peppercorns create that addictive ma la sensation that keeps you reaching for another bite.
- It comes together faster than takeout, and tastes infinitely more vibrant because the spices haven't been sitting under heat lamps.
- Tender beef and crunchy peanuts give you textural contrast in every mouthful, making it deeply satisfying.
02 -
- Don't skip the marinating step; it's what makes the beef tender rather than tough, and those 15 minutes matter more than you'd think.
- The wok must be screaming hot before the beef hits it, or you'll end up steaming instead of searing, and the whole dish loses its magic.
- Szechuan peppercorns are sold dried and whole; toasting them briefly in a dry pan before using deepens their flavor, though I often skip this step and still get great results.
03 -
- Slice your beef against the grain and partially freeze it first; this ensures it's tender in the finished dish and much easier to cut evenly.
- Always taste your peanuts before adding them to the dish—stale peanuts ruin the whole thing, so buy them fresh and store them properly.