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Spicy Szechuan Beef Stir Fry

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By Hannah Krüger • December 6th, 2025
Plate of Spicy Szechuan Beef Stir Fry: a vibrant mix of beef and vegetables glistening with sauce. Save to Pinterest
Plate of Spicy Szechuan Beef Stir Fry: a vibrant mix of beef and vegetables glistening with sauce. | foodliebekitchen.com

This dish features thinly sliced flank steak marinated with soy and sesame, quickly seared to lock in juices. Crisp bell peppers, snow peas, and onions are stir-fried with garlic, ginger, and toasted Szechuan peppercorns, creating a fragrant base. A bold sauce combining soy, black vinegar, chili bean paste, and dried chilies brings a fiery kick. Tossed together, the ingredients meld into a lively, spicy entrée perfect with steamed jasmine rice or a refreshing beverage.

Discovering this Spicy Szechuan Beef Stir Fry felt like unlocking a secret spice cabinet in my kitchen where bold flavors come alive. The first time I made it, the sizzle and aroma filled the whole house, turning a regular dinner into an experience worth repeating.

I remember when unexpected guests showed up and this stir fry was ready in under 40 minutes, instantly earning rave reviews and repeat requests that night.

Ingredients

  • Beef: Flank steak is my go-to because it gets tender quickly when sliced thin against the grain, making it perfect for quick stir frying
  • Vegetables: Crisp bell peppers and snow peas add a fresh snap that cuts through the rich sauce
  • Szechuan Sauce: A vibrant mix of soy sauces and chili bean paste delivers that signature heat and umami flavor layered with a touch of sweet and tangy black vinegar
  • Aromatics & Oil: Fresh garlic and ginger paired with toasted Szechuan peppercorns make this dish aromatic and inviting

Instructions

Marinate the Beef:
Mix the sliced flank steak with soy sauce, cornstarch, and sesame oil. The cornstarch helps lock in juices while creating a velvety coating when stir fried. Letting it sit 10 minutes is like giving the beef a spa treatment before the heat.
Prepare the Sauce:
Whisk together soy sauces, black vinegar, hoisin, chili bean paste, sugar, water, Szechuan peppercorns, and dried chilies. The sauce is your flavor powerhouse here—bold, spicy, and a little sweet—ready to tie everything together.
Sear the Beef:
Heat up the oil until almost smoking hot. Spread the beef out in a single layer and sear quickly to get those enticing caramelized edges while keeping the inside tender. Trust me, that sizzle is the start of something delicious.
Stir Fry Aromatics:
Add fresh oil and toss in garlic, ginger, Szechuan peppercorns, and dried chilies. The moment the aroma wakes up your senses is when you know you’re on the right track.
Add the Vegetables:
Throw in the onion, bell peppers, and snow peas. The key is to keep them crisp-tender, so they still pop with color and texture—a wonderful contrast to the silky beef.
Bring it All Together:
Return beef to the wok, pour over that glorious sauce, and toss everything together. Cooking it a couple more minutes lets the sauce thicken and cling to every bite. Finish with spring onions for a fresh burst.
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| foodliebekitchen.com

This dish became more than a meal when a tough week needed a bright, spicy lift. Sharing it with loved ones turned it into a celebration of comfort and fiery joy.

Keeping It Fresh

Swapping vegetables according to season keeps this dish vibrant. In spring, adding snap peas and fresh mushrooms refreshes the taste, while fall calls for heartier bell peppers and carrots that still preserve that crispness.

Serving Ideas That Clicked

We love serving this over steamed jasmine rice to soak up the sauce, but it also shines wrapped in lettuce cups for a lighter option that adds a crisp bite.

When You’re Missing Something

If you ever run low on dried chilies, a spoonful of chili oil added at the end amps up heat and flavor without changing the texture.

  • Don’t forget to taste the sauce before adding it to adjust sweetness and tang to your liking
  • Always have fresh ginger on hand; it wakes up every stir fry
  • Use a roomy wok or skillet to avoid crowding—this keeps the beef seared instead of steamed
Close-up of the flavorful Spicy Szechuan Beef Stir Fry, highlighting the tender beef and colorful vegetables. Save to Pinterest
Close-up of the flavorful Spicy Szechuan Beef Stir Fry, highlighting the tender beef and colorful vegetables. | foodliebekitchen.com

Thanks for spending time in the kitchen with me—here’s to many more spicy, joyful meals shared with friends and family.

Your Recipe Questions Answered

Slice the flank steak thinly against the grain and marinate briefly with soy sauce, cornstarch, and sesame oil to keep it tender during quick cooking.

Chili bean paste, dried red chilies, and toasted Szechuan peppercorns combine to deliver the characteristic spicy and numbing flavors.

Yes, broccoli, carrots, or baby corn make excellent alternatives while maintaining the dish's crisp-tender texture.

A wok or large skillet works best to achieve high heat and quick cooking, ensuring ingredients stay crisp and beef sears properly.

Increase the amount of dried red chilies or add chili oil at the end for extra spice intensity tailored to your preference.

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Plate of Spicy Szechuan Beef Stir Fry: a vibrant mix of beef and vegetables glistening with sauce.
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Spicy Szechuan Beef Stir Fry

Tender beef and vibrant vegetables tossed in a bold Szechuan sauce for a flavorful dish.

Prep 20m
Cook 15m
Total 35m
Servings 4
Difficulty Medium

Ingredients

Beef

  • 1 lb flank steak, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp sesame oil

Vegetables

  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small onion, sliced
  • 3.5 oz snow peas, trimmed
  • 3 spring onions, sliced

Szechuan Sauce

  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Chinese black vinegar or rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp chili bean paste (doubanjiang)
  • 2 tsp sugar
  • 2 tbsp water
  • 1 tsp toasted and ground Szechuan peppercorns
  • 2 to 3 dried red chilies, sliced

Aromatics & Oil

  • 3 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced

Instructions

1
Marinate the beef: Combine sliced flank steak, 1 tablespoon soy sauce, cornstarch, and sesame oil in a medium bowl. Mix thoroughly and let marinate for 10 minutes.
2
Prepare the sauce: Whisk together all ingredients for the Szechuan sauce in a small bowl and set aside.
3
Sear the beef: Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add marinated beef in a single layer and sear for 1 to 2 minutes until browned but not fully cooked. Remove and set aside.
4
Cook aromatics: Add remaining 1 tablespoon vegetable oil to the wok. Stir-fry garlic, ginger, toasted Szechuan peppercorns, and dried red chilies for 30 seconds until fragrant.
5
Stir-fry vegetables: Add sliced onion, bell peppers, and snow peas. Stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
6
Combine and finish cooking: Return beef to the wok, pour in the prepared Szechuan sauce, and toss to coat ingredients evenly. Stir-fry for an additional 2 to 3 minutes until beef is cooked through and sauce is well distributed.
7
Garnish and serve: Sprinkle with sliced spring onions and serve immediately with steamed jasmine rice.
Additional Information

Equipment Needed

  • Wok or large skillet
  • Sharp knife
  • Mixing bowls
  • Measuring spoons

Nutrition (Per Serving)

Calories 355
Protein 31g
Carbs 21g
Fat 16g

Allergy Information

  • Contains soy and wheat from soy sauce and hoisin sauce.
  • Contains legumes due to chili bean paste (doubanjiang).
  • May contain sesame; verify if sensitive.
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Hannah Krüger

Sharing nourishing homemade recipes, quick meal ideas, and cooking tips with fellow food lovers.