Spicy Szechuan Beef Stir Fry (Printer-Friendly)
Tender beef and vibrant vegetables tossed in a bold Szechuan sauce for a flavorful dish.
# What You'll Need:
→ Beef
01 - 1 lb flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 1 small onion, sliced
08 - 3.5 oz snow peas, trimmed
09 - 3 spring onions, sliced
→ Szechuan Sauce
10 - 2 tbsp soy sauce
11 - 1 tbsp dark soy sauce
12 - 1 tbsp Chinese black vinegar or rice vinegar
13 - 1 tbsp hoisin sauce
14 - 1 tbsp chili bean paste (doubanjiang)
15 - 2 tsp sugar
16 - 2 tbsp water
17 - 1 tsp toasted and ground Szechuan peppercorns
18 - 2 to 3 dried red chilies, sliced
→ Aromatics & Oil
19 - 3 tbsp vegetable oil
20 - 3 cloves garlic, minced
21 - 1 tbsp fresh ginger, minced
# How to Make It:
01 - Combine sliced flank steak, 1 tablespoon soy sauce, cornstarch, and sesame oil in a medium bowl. Mix thoroughly and let marinate for 10 minutes.
02 - Whisk together all ingredients for the Szechuan sauce in a small bowl and set aside.
03 - 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.
04 - 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.
05 - Add sliced onion, bell peppers, and snow peas. Stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
06 - 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.
07 - Sprinkle with sliced spring onions and serve immediately with steamed jasmine rice.
# Expert Advice:
01 -
- It balances fiery heat and savory depth in a way that feels like sharing a spicy secret with a close friend
- The mix of tender beef and crisp vegetables makes every bite refreshingly satisfying
02 -
- Make sure to slice the beef thinly against the grain—it transforms texture and tenderness like magic
- Toasting and grinding your own Szechuan peppercorns releases a fresh, numbing aroma that no pre-ground substitute can match
03 -
- Pat your beef slices dry before marinating to get better searing and more caramelization
- Balancing the numbing Szechuan peppercorns with the heat of dried chilies creates that unforgettable spicy-scented kick