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Spicy Szechuan Beef Stir Fry

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By Hannah Krüger • December 13th, 2025
Sizzling Spicy Szechuan Beef Stir Fry featuring tender beef and colorful crispy vegetables in a rich sauce. Save to Pinterest
Sizzling Spicy Szechuan Beef Stir Fry featuring tender beef and colorful crispy vegetables in a rich sauce. | foodliebekitchen.com

This dish features tender flank steak strips quickly seared and combined with fresh bell peppers, celery, and onions. The bold Szechuan sauce, made with chili bean paste, soy sauces, vinegar, and fragrant peppercorns, adds a spicy kick and deep flavor. Stir-frying the ingredients maintains vibrant colors and crisp textures while creating a rich, thickened sauce. Serve hot with rice or noodles for a satisfying meal that balances spice, aroma, and freshness.

I first stumbled upon Spicy Szechuan Beef Stir Fry during a bustling weeknight when I needed something quick yet bursting with flavor. The vibrant blend of tender beef and crisp vegetables in a fiery sauce instantly won me over and became my go-to comfort meal.

The first time I nailed this dish, unexpected guests arrived early. Somehow, the sizzle of the wok and the aroma of the Szechuan peppercorns filled the kitchen just right, turning the surprise into a wonderful shared memory around the table.

Ingredients

  • Beef: I always choose flank steak sliced thinly against the grain for tenderness and quick cooking
  • Vegetables: Crisp bell peppers and celery add vibrant color and texture
  • Szechuan Sauce: The combination of soy sauces, chili bean paste, and vinegar creates that signature bold flavor
  • Cooking Oil: Peanut or canola oil withstands high heat and complements the dish's flavor profile

Instructions

Get Everything Ready:
Begin by marinating the beef with soy sauce, Shaoxing wine, and cornstarch. The marinated meat softens and absorbs the deep flavors. Prepare all vegetables so they're easy to toss in later.
Stir Fry the Beef:
Heat oil until it just starts to smoke in your wok. Lay the beef out evenly, letting it sear without stirring for a minute or two. This seals in juices and gives a satisfying bite.
Build the Sauce Base:
Stir-fry Szechuan peppercorns until aromatic, then add garlic, ginger, and chili bean paste. The sizzling sounds and spicy scents create real excitement in the kitchen.
Cook the Vegetables:
Add onion, bell peppers, and celery. Stir-fry just until tender-crisp to keep that fresh snap in every bite.
Bring It All Together:
Return the beef to the wok, pour in the sauce, and toss everything quickly. Stir in the cornstarch slurry to thicken the sauce to a glossy finish, then finish with spring onions for a fresh bite.
This vibrant photo showcases a steaming bowl of Spicy Szechuan Beef Stir Fry, perfect for a flavorful weeknight dinner. Save to Pinterest
This vibrant photo showcases a steaming bowl of Spicy Szechuan Beef Stir Fry, perfect for a flavorful weeknight dinner. | foodliebekitchen.com

This dish became synonymous with celebration when my family reunited after months apart; the fiery flavors warmed our spirits and filled the room with laughter and stories.

Keeping It Fresh

Using fresh vegetables and slicing them just before cooking preserves their crunch and vibrant color, which really elevates the overall experience of this stir fry.

When You're Missing Something

If you can't find Shaoxing wine, dry sherry is a great substitute that won't compromise the dish's complexity.

Serving Ideas That Clicked

This stir fry pairs wonderfully with steamed jasmine rice or simple noodles tossed in a little sesame oil for extra depth.

  • Don't forget to sprinkle toasted nuts on top before serving for an added crunch
  • Try adding a handful of fresh cilantro if you like a herbaceous twist
  • Leftovers are perfect for quick lunches the next day
Imagine the aroma: a delightful Spicy Szechuan Beef Stir Fry with beef strips and a spicy, glossy sauce. Save to Pinterest
Imagine the aroma: a delightful Spicy Szechuan Beef Stir Fry with beef strips and a spicy, glossy sauce. | foodliebekitchen.com

Thanks for sharing this kitchen moment with me; I hope these flavors bring as much joy to your table as they have to mine.

Your Recipe Questions Answered

Slice the flank steak thinly against the grain and marinate it briefly with soy sauce, Shaoxing wine, and cornstarch to help maintain tenderness during quick searing.

Yes, control the heat by varying the amount of chili bean paste and chili flakes according to your preference.

Bell peppers, celery, onions, and spring onions provide a good balance of crunch and sweetness complementing the spicy sauce.

Stir in a cornstarch slurry at the end of cooking and cook briefly until the sauce thickens evenly, coating the ingredients nicely.

Chicken or tofu can be used as alternatives for different dietary preferences while maintaining the dish's flavor profile.

Use vegetable oils with high smoke points like peanut or canola oil to achieve a quick, high-heat stir-fry without burning.

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Sizzling Spicy Szechuan Beef Stir Fry featuring tender beef and colorful crispy vegetables in a rich sauce.
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Spicy Szechuan Beef Stir Fry

Tender beef and crisp vegetables combined in a vibrant, spicy Szechuan sauce for full flavor.

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 Shaoxing wine or dry sherry
  • 2 tsp cornstarch

Vegetables

  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium onion, sliced
  • 2 stalks celery, diagonally sliced
  • 3 spring onions, cut into 1.5-inch pieces

Szechuan Sauce

  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Chinkiang vinegar or rice vinegar
  • 2 tsp sugar
  • 1 tbsp Szechuan peppercorns, lightly crushed
  • 2 to 3 tbsp chili bean paste (Doubanjiang)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 to 2 tsp chili flakes, adjusted to taste
  • 1/2 cup low-sodium chicken broth (120 ml)
  • 2 tsp cornstarch mixed with 2 tbsp water (slurry)

For Cooking

  • 2 to 3 tbsp vegetable oil (peanut or canola preferred)

Instructions

1
Marinate Beef: Combine sliced flank steak, soy sauce, Shaoxing wine, and cornstarch in a bowl. Toss to coat evenly and let rest for 10–15 minutes.
2
Prepare Vegetables: Slice bell peppers, onion, celery, and cut spring onions. Set aside.
3
Mix Sauce: In a small bowl, combine all sauce ingredients except the cornstarch slurry. Stir well and set aside.
4
Sear Beef: Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until just smoking. Add beef in a single layer and sear for 1–2 minutes until browned but not fully cooked. Remove and set aside.
5
Flavor Base: Add remaining oil to the wok and stir-fry the crushed Szechuan peppercorns for 30 seconds until aromatic. Add garlic, ginger, and chili bean paste and cook for another 30 seconds.
6
Cook Vegetables: Add onion, bell peppers, and celery to the wok. Stir-fry for 2–3 minutes until vegetables are tender-crisp.
7
Combine Beef and Sauce: Return beef to the wok. Pour in the prepared sauce, toss to coat everything evenly, and cook for 1–2 minutes.
8
Thicken Sauce: Stir in the cornstarch slurry and cook until the sauce thickens, about 1 minute.
9
Finish and Serve: Add spring onions, toss briefly, remove from heat and serve immediately with steamed rice or noodles.
Additional Information

Equipment Needed

  • Sharp chef's knife
  • Cutting board
  • Wok or large skillet
  • Mixing bowls
  • Wooden spoon or spatula

Nutrition (Per Serving)

Calories 340
Protein 29g
Carbs 18g
Fat 16g

Allergy Information

  • Contains soy (soy sauce, chili bean paste).
  • Contains gluten (soy sauce, dark soy sauce, some chili bean pastes).
  • May contain alcohol (Shaoxing wine).
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Hannah Krüger

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