Szechuan Beef
Szechuan Beef is a bold and spicy Chinese dish featuring tender beef strips stir-fried with vibrant chili peppers and fragrant Szechuan peppercorns for a fiery, numbing flavor experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Chinese
Ingredients
Scale
- 1 lb flank steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 4 dried red chilies, chopped
- 1 tsp Szechuan peppercorns, toasted and ground
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 small red bell pepper, sliced
- 2 green onions, sliced
- 1 tbsp chili bean paste (doubanjiang)
- 1 tsp sugar
- 1/4 cup beef broth or water
- Salt to taste
Instructions
- In a bowl, combine the sliced flank steak with soy sauce, Shaoxing wine, and cornstarch. Mix well and let marinate for 15 minutes.
- Heat vegetable oil in a wok or large skillet over high heat. Add dried red chilies and ground Szechuan peppercorns, stir-fry for 30 seconds until fragrant.
- Add minced garlic and ginger, sauté for another 30 seconds.
- Add the marinated beef to the wok in a single layer. Stir-fry quickly until the beef is browned and just cooked through, about 3-4 minutes. Remove beef from wok and set aside.
- Add the red bell pepper and green onions to the wok, stir-fry for 1-2 minutes until slightly softened.
- Return the beef to the wok. Stir in chili bean paste, sugar, and beef broth. Toss everything together and cook for an additional 1-2 minutes until the sauce thickens slightly.
- Adjust seasoning with salt if needed. Serve hot with steamed rice.
Notes
For extra heat, add fresh sliced chili peppers or a dash of chili oil before serving. This dish pairs perfectly with steamed jasmine rice or stir-fried greens.