Spicy Szechuan Beef Stir Fry (Printer-Friendly)
Tender beef and crisp vegetables combined in a vibrant, spicy Szechuan sauce for full flavor.
# What You'll Need:
→ Beef
01 - 1 lb flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 2 tsp cornstarch
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 1 medium onion, sliced
08 - 2 stalks celery, diagonally sliced
09 - 3 spring onions, cut into 1.5-inch pieces
→ Szechuan Sauce
10 - 2 tbsp soy sauce
11 - 1 tbsp dark soy sauce
12 - 1 tbsp Chinkiang vinegar or rice vinegar
13 - 2 tsp sugar
14 - 1 tbsp Szechuan peppercorns, lightly crushed
15 - 2 to 3 tbsp chili bean paste (Doubanjiang)
16 - 3 cloves garlic, minced
17 - 1 tbsp fresh ginger, minced
18 - 1 to 2 tsp chili flakes, adjusted to taste
19 - 1/2 cup low-sodium chicken broth (120 ml)
20 - 2 tsp cornstarch mixed with 2 tbsp water (slurry)
→ For Cooking
21 - 2 to 3 tbsp vegetable oil (peanut or canola preferred)
# How to Make It:
01 - Combine sliced flank steak, soy sauce, Shaoxing wine, and cornstarch in a bowl. Toss to coat evenly and let rest for 10–15 minutes.
02 - Slice bell peppers, onion, celery, and cut spring onions. Set aside.
03 - In a small bowl, combine all sauce ingredients except the cornstarch slurry. Stir well and set aside.
04 - 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.
05 - 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.
06 - Add onion, bell peppers, and celery to the wok. Stir-fry for 2–3 minutes until vegetables are tender-crisp.
07 - Return beef to the wok. Pour in the prepared sauce, toss to coat everything evenly, and cook for 1–2 minutes.
08 - Stir in the cornstarch slurry and cook until the sauce thickens, about 1 minute.
09 - Add spring onions, toss briefly, remove from heat and serve immediately with steamed rice or noodles.
# Expert Advice:
01 -
- The perfect balance of heat and savory notes feels like sharing a delicious secret with close friends
- It's fast to prepare yet impressively flavorful, ideal for hectic evenings
02 -
- Marinate the beef for at least 10 minutes to ensure it absorbs flavor and stays tender while cooking
- Don't overcrowd the wok or the ingredients will steam rather than fry, losing that essential crispness
03 -
- Quick searing over very high heat is crucial to keep the beef tender and juicy
- Adjust the chili bean paste gradually to find the spice level that feels just right for you