Some dishes grab your attention from the first bite, and this Sichuan Peppercorn Beef Stir-Fry is one of them.
The bold heat from dried chilies, the tingling sensation from Sichuan peppercorns, and the savory umami of marinated beef create a dish that’s dynamic and exciting.
Unlike typical stir-fries, this one brings both heat and a numbing sensation, known as mala, a signature of Sichuan cuisine. The peppercorns create a slight tingle on the tongue while enhancing the deep flavors of the beef, soy sauce, and garlic. Every bite is a perfect balance of spice, savoriness, and just a hint of sweetness.
This dish is quick to make but delivers restaurant-quality results. Pair it with steamed rice, noodles, or sautéed greens for a complete meal that’s both fiery and satisfying.
What You Need for This Recipe
A few key ingredients bring authentic Sichuan flavors to this stir-fry.
- Beef – Flank steak or sirloin works best. Thin slicing against the grain keeps it tender.
- Sichuan Peppercorns – These tiny red husks create a tingling, numbing effect that enhances spice. Toast and grind them for the best flavor.
- Dried Red Chilies – Provides heat and smokiness. Adjust the amount based on your spice tolerance.
- Soy Sauce & Shaoxing Wine – Add depth and umami to the beef. Shaoxing wine is key for a rich, authentic marinade.
- Cornstarch – Helps create a crispy exterior when stir-fried. It also thickens the sauce for a glossy finish.
- Garlic & Ginger – Essential aromatics that balance the spice and add warmth.
How to Make Sichuan Peppercorn Beef Stir-Fry
This dish comes together fast, so having all ingredients prepped is key.
- Marinate the Beef – Toss thinly sliced beef with soy sauce, Shaoxing wine, cornstarch, and a little oil. Let it sit for at least 15 minutes.
- Toast the Peppercorns – Lightly toast Sichuan peppercorns in a dry pan, then grind them for a stronger aroma.
- Stir-Fry the Beef – Heat oil in a wok and cook the beef quickly until browned. Remove and set aside.
- Cook the Aromatics – Sauté garlic, ginger, and dried chilies until fragrant.
- Combine Everything – Return the beef to the wok, add the ground Sichuan peppercorns, toss well, and finish with a splash of soy sauce.
Why This Recipe Works
This stir-fry isn’t just about spice—it’s a balance of textures, flavors, and sensations that make it incredibly addictive.
- Deep, Tingling Heat – The combination of Sichuan peppercorns and dried chilies creates a heat that lingers but isn’t overwhelming.
- Quick Cooking for Tender Beef – Marinating and high-heat stir-frying keep the beef juicy and flavorful.
- Bold Umami Flavor – Soy sauce, Shaoxing wine, and garlic add layers of savory depth.
- Crispy Yet Saucy – The cornstarch coating gives the beef a slightly crisp texture while allowing the sauce to cling perfectly.
This dish is easy to pull together but delivers complex, restaurant-quality flavors. Every bite is a balance of heat, numbing spice, and deep umami, making it hard to stop eating.
Ways to Customize This Dish
This recipe is flexible, allowing you to adjust the spice level and flavors to fit your preferences.
- Control the Heat – Use fewer dried chilies for a milder version or add extra for a fiery kick.
- Swap the Protein – Try this with chicken, pork, or even tofu for a plant-based variation.
- Boost the Vegetables – Bell peppers, scallions, and bok choy make great additions for extra color and crunch.
- Add More Sauce – For a saucier stir-fry, increase the soy sauce and add a splash of chicken broth.
- Use Different Oils – Sichuan cuisine often uses chili oil or peanut oil for added depth.
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This dish is highly adaptable—adjust it to your taste while keeping the signature mala sensation intact.
Best Side Dishes for Sichuan Peppercorn Beef Stir-Fry
A dish this bold deserves side dishes that complement its spice and umami.
- Steamed Jasmine Rice – The perfect way to balance the bold flavors and soak up any extra sauce.
- Garlic Stir-Fried Greens – Bok choy, spinach, or Chinese broccoli add freshness and contrast.
- Sichuan Cucumber Salad – A cool, tangy cucumber salad helps cut through the spice.
- Scallion Pancakes – Crispy, flaky, and ideal for scooping up the beef and sauce.
- Spicy Sesame Noodles – A great alternative to rice, adding another layer of texture and flavor.
Sichuan Peppercorn Beef Stir-Fry
Equipment
- Wok or Large Skillet For stir-frying
- Mortar and Pestle or Spice Grinder For grinding Sichuan peppercorns
- Mixing Bowls For marinating the beef
Ingredients
- 1 pound flank steak thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon Sichuan peppercorns toasted and ground
- 6 dried red chilies cut into small pieces
- 1 tablespoon vegetable oil for stir-frying
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons soy sauce for sauce
- 1 teaspoon dark soy sauce for richer color
- 1 teaspoon sugar balances the heat
- 2 scallions chopped for garnish
Instructions
- In a bowl, mix the sliced beef with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Let marinate for at least 15 minutes.
- Toast the Sichuan peppercorns in a dry pan for 1-2 minutes until fragrant. Grind them into a coarse powder.
- Heat vegetable oil in a wok over high heat. Stir-fry the marinated beef in batches until browned. Remove and set aside.
- Add dried chilies, garlic, and ginger to the wok. Stir-fry for 30 seconds until fragrant.
- Return the beef to the wok. Add soy sauce, dark soy sauce, sugar, and ground Sichuan peppercorns. Toss well to coat.
- Garnish with scallions and serve hot with steamed rice or noodles.
Notes
- For extra heat, add more dried chilies or a dash of chili oil.
- Leftovers can be refrigerated for up to 3 days.
- Serve with steamed rice or Sichuan-style noodles.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
Sherry Eiler
Friday 7th of March 2025
The combination of ingredients was simply perfect.
Frank Byrd
Friday 7th of March 2025
Everything about this was perfect! Can’t wait to make it again.