Spicy Szechuan Beef Stir Fry (Printable)
Tender beef with crisp peppers in a bold Szechuan sauce delivering vibrant, spicy flavors and a crispy texture.
# Ingredient List:
→ 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, sliced diagonally
09 - 3 spring onions, cut into 1.6 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 - 2–3 tbsp chili bean paste (Doubanjiang)
16 - 3 cloves garlic, minced
17 - 1 tbsp fresh ginger, minced
18 - 1–2 tsp chili flakes, adjust to taste
19 - 1/2 cup (4 fl oz) low-sodium chicken broth
20 - 2 tsp cornstarch mixed with 2 tbsp water
→ For Cooking
21 - 2–3 tbsp vegetable oil such as peanut or canola
# Steps:
01 - Combine the sliced beef with 1 tablespoon soy sauce, Shaoxing wine, and 2 teaspoons cornstarch in a bowl. Toss well to coat and let rest for 10 to 15 minutes.
02 - Slice all vegetables as directed and set aside for quick access during cooking.
03 - In a small bowl, combine all sauce ingredients except the cornstarch slurry and set aside.
04 - Heat 1 tablespoon oil in a large wok or skillet over high heat until just smoking. Place beef slices in a single layer and sear for 1 to 2 minutes until browned but not fully cooked. Remove from pan and keep warm.
05 - Add remaining oil to the wok and stir-fry Szechuan peppercorns for 30 seconds until fragrant. Add garlic, ginger, and chili bean paste, cooking for an additional 30 seconds.
06 - Add onion, bell peppers, and celery to the wok. Stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
07 - Return the seared beef to the wok. Pour in the prepared sauce and toss well to coat. Cook for 1 to 2 minutes to marry flavors.
08 - Stir in the cornstarch slurry and cook for about 1 minute until the sauce thickens to a glossy consistency.
09 - Add spring onions, toss briefly, then remove from heat and serve immediately.
# Expert Advice:
01 -
- The way the tender beef strips soak up that spicy, tangy sauce feels like sharing a secret with a friend.
- This recipe quickly became a favorite because it balances heat and flavor perfectly without overwhelming, making it exciting yet approachable.
02 -
- Marinating the beef with cornstarch is a game changer—it makes the meat tender and helps it soak up the sauce.
- Crushing Szechuan peppercorns lightly before cooking releases their unique aroma without overpowering the dish.
03 -
- Use a very hot wok and cook in batches if needed to avoid steaming, so you get that perfect sear.
- The secret to balancing heat is layering ingredients: fresh chili flakes, chili bean paste, and peppercorns each add complexity without overpowering.