Szechuan Beef
Szechuan Beef is a bold and spicy Chinese dish featuring tender beef stir-fried with Szechuan peppercorns and a savory chili sauce for a perfect balance of heat and flavor.
- 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 against the grain
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 inch piece ginger, minced
- 3 dried red chilies, deseeded and chopped
- 1 tbsp Szechuan peppercorns, toasted and ground
- 1/2 cup sliced green onions
- 2 tbsp chili bean paste (doubanjiang)
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 cup beef broth or water
Instructions
- In a bowl, combine the beef slices with soy sauce, Shaoxing wine, and cornstarch. Marinate for 15 minutes.
- Heat vegetable oil in a wok or large skillet over high heat. Stir-fry the marinated beef until browned and just cooked through, about 2-3 minutes. Remove and set aside.
- In the same wok, add garlic, ginger, dried red chilies, and ground Szechuan peppercorns. Stir-fry for about 30 seconds until fragrant.
- Add chili bean paste and stir-fry for another 30 seconds.
- Pour in the beef broth, rice vinegar, and sugar. Stir to combine and bring to a simmer.
- Return the beef to the wok along with the green onions. Toss to coat the beef evenly in the sauce and cook for an additional minute.
- Remove from heat and serve immediately with steamed rice.
Notes
For extra heat, add more dried red chilies or a splash of chili oil. Serve with steamed jasmine rice and sautéed greens for a complete meal.