Szechuan Beef Stir Fry (Printer-Friendly)
Tender beef and crisp peppers in a bold, spicy Szechuan sauce cooked to vibrant perfection.
# What You'll Need:
→ Beef
01 - 1.1 lbs flank steak, thinly sliced against the grain
→ Marinade
02 - 1 tbsp light soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch
05 - 1/2 tsp sesame oil
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 green bell pepper, thinly sliced
08 - 1 small yellow onion, sliced
09 - 3 spring onions, cut into 2-inch pieces
10 - 2 cloves garlic, minced
11 - 1-inch piece fresh ginger, minced
→ Szechuan Sauce
12 - 2 tbsp light soy sauce
13 - 1 tbsp dark soy sauce
14 - 1 tbsp rice vinegar
15 - 1 tbsp chili bean paste (Doubanjiang)
16 - 1 tbsp hoisin sauce
17 - 2 tsp sugar
18 - 1 tsp toasted and ground Szechuan peppercorns
19 - 1/2 tsp crushed red pepper flakes (adjust to taste)
20 - 2 tbsp water
→ Stir-Fry
21 - 2–3 tbsp vegetable oil
22 - 1/2 cup roasted unsalted peanuts or cashews (optional)
# How to Make It:
01 - Combine flank steak with light soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix thoroughly and refrigerate for at least 15 minutes.
02 - Whisk together light soy sauce, dark soy sauce, rice vinegar, chili bean paste, hoisin sauce, sugar, toasted Szechuan peppercorns, crushed red pepper flakes, and water until smooth. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef and stir-fry rapidly for 1 to 2 minutes until just browned. Remove beef from wok and set aside.
04 - Add another tablespoon of oil to the wok. Stir-fry minced garlic, ginger, and sliced onions for 30 seconds until fragrant.
05 - Add sliced red and green bell peppers along with spring onions. Stir-fry for 2 to 3 minutes until vegetables are slightly tender but still crisp.
06 - Return the cooked beef to the wok. Pour in the prepared Szechuan sauce and stir thoroughly to coat all ingredients evenly.
07 - Incorporate roasted peanuts or cashews if desired. Continue cooking for 1 to 2 minutes until sauce thickens and the mixture is heated through.
08 - Remove from heat and serve immediately accompanied by steamed rice.
# Expert Advice:
01 -
- That distinctive Szechuan numbing tingle is totally addictive—once you get a taste, you'll be craving it for days.
- The whole thing comes together in about 35 minutes, which means you can have restaurant-quality stir-fry on a weeknight without the takeout bill.
- It's naturally dairy-free and packed with protein, so it works whether you're feeding meat-lovers or people watching their diet.
02 -
- Do not overcrowd the wok when you're cooking the beef. If all your pieces touch each other, they'll steam instead of sear, and you'll lose that crucial caramelized flavor. Work in batches if you need to—it takes an extra minute but it's worth it.
- Those Szechuan peppercorns aren't just for heat; they create a numbing, almost tingly sensation on your lips and tongue that's completely different from chili peppers. It's worth seeking out authentic ones rather than settling for substitutes.
- The sauce should be thick and clingy, not loose and soupy. If it seems too thin when you add it, let it simmer for an extra minute. Cornstarch in the marinade helps with this, but sometimes heat and time are your best friends.
03 -
- Toast and grind your own Szechuan peppercorns if possible—the difference between fresh and pre-ground is night and day. They lose their aromatic oils quickly once ground, so grinding them fresh transforms the entire dish.
- Slice your beef slightly thicker than you think you need to, then it's less likely to fall apart during cooking. The marinating time plus the quick cooking means even thicker pieces end up tender.