Intense heat, bold flavors, and the perfect balance of savory, spicy, and slightly sweet—Szechuan Spicy Beef Stir-Fry is a dish that delivers on every level. If you crave that tingling, numbing heat that Szechuan cuisine is known for, this stir-fry is exactly what you need.

Szechuan peppercorns bring a unique citrusy heat that makes your lips tingle, while dried red chilies and garlic add depth and smokiness. Thin slices of beef cook quickly, absorbing the flavors of the sauce while staying tender and juicy. Tossed with crisp vegetables and coated in a bold, umami-rich sauce, this dish is guaranteed to become a favorite.

This stir-fry is not only packed with flavor, but it’s also quick to prepare. It takes less than 30 minutes, making it ideal for busy weeknights. Serve it over rice or noodles, and you have a complete meal that satisfies every craving.

Table of contents

What You Need for This Recipe

Each ingredient in this dish plays a crucial role in delivering authentic Szechuan flavors.

Beef – Flank steak or sirloin works best. Thinly sliced against the grain ensures tenderness.
Szechuan Peppercorns – The key to the dish’s signature mouth-numbing heat. Lightly toasting them enhances their citrusy aroma.
Dried Red Chilies – Brings smoky heat to the dish. Adjust the quantity based on your spice preference.
Garlic & Ginger – These aromatics provide warmth and depth, balancing out the spice.
Soy Sauce & Shaoxing Wine – Adds saltiness and depth while tenderizing the beef.
Vegetables – Bell peppers and onions add crunch, while scallions bring a pop of freshness.

How to Make Szechuan Spicy Beef Stir-Fry

This dish is all about quick, high-heat cooking.

Marinate the Beef – Toss the sliced beef with soy sauce, cornstarch, and Shaoxing wine. Let it sit for 10 minutes to absorb flavor.
Toast the Peppercorns – Lightly toast Szechuan peppercorns in a dry pan, then crush them for a more intense aroma.
Cook the Aromatics – Stir-fry garlic, ginger, and dried chilies in hot oil until fragrant.
Sear the Beef – Add the marinated beef and cook over high heat until browned but still tender.
Toss in Vegetables – Stir in bell peppers, onions, and scallions, cooking just long enough to keep them crisp.
Finish with Sauce – Pour in the stir-fry sauce and let everything coat beautifully before serving.

Why This Recipe Works

Every element in this dish is designed to create a perfect balance of spice, texture, and depth of flavor.

The Right Cut of Beef – Using flank steak or sirloin ensures that the beef remains tender, while marinating with cornstarch helps lock in moisture.
Bold Spices Without Overpowering – Szechuan peppercorns deliver a numbing effect, but they’re balanced by the smokiness of dried chilies and the richness of soy sauce.
Quick Cooking Method – Stir-frying over high heat locks in the flavors without making the beef tough or the vegetables soggy.
Umami-Packed Sauce – The combination of soy sauce, Shaoxing wine, and a hint of sugar creates the perfect blend of savory, slightly sweet, and complex flavors.

This dish is the perfect way to bring bold Chinese flavors into your home, without needing complicated techniques or hard-to-find ingredients.

Ways to Customize This Dish

Want to make this recipe your own? Try these variations to suit your taste.

Adjust the Spice Level – If you prefer a milder heat, reduce the amount of dried red chilies. For extra heat, add chili oil or crushed red pepper flakes.
Swap the Protein – Chicken, pork, or even shrimp can be used in place of beef. Just be sure to adjust cooking times accordingly.
Add More Vegetables – Broccoli, snap peas, or mushrooms are great additions for extra crunch and nutrition.
Make It Gluten-Free – Use tamari instead of soy sauce and skip the Shaoxing wine. A touch of rice vinegar can add a similar depth of flavor.
Try a Thicker Sauce – If you like a thicker glaze, mix a little cornstarch with water before adding it to the stir-fry at the end.

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Best Side Dishes for Szechuan Spicy Beef Stir-Fry

This dish is incredibly bold and flavorful on its own, but pairing it with the right side can elevate your meal even further.

Steamed Jasmine Rice – The neutral flavor of rice helps balance out the heat and soak up the savory sauce.
Garlic Green Beans – A simple yet flavorful vegetable side that complements the spice of the stir-fry.
Egg Fried Rice – A heartier alternative to plain rice, packed with eggs, scallions, and a hint of soy sauce.
Chilled Cucumber Salad – A cooling side dish made with crisp cucumbers, sesame oil, and a hint of vinegar to contrast the heat.
Szechuan Noodles – A perfect pairing for those who love extra spice. Toss some cooked noodles with sesame oil and chili flakes for an added kick.

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Szechuan Spicy Beef Stir-Fry

Szechuan Spicy Beef Stir-Fry delivers bold, fiery flavors with tender beef, crisp vegetables, and a fragrant Szechuan peppercorn-infused sauce. This quick and easy stir-fry brings restaurant-quality Chinese flavors to your table in under 30 minutes.

5 from 2 votes

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Chinese

Servings serving

Equipment

Wok or Large Skillet For high-heat stir-frying
Mixing Bowl For marinating the beef

Ingredients

1 lb flank steak thinly sliced against the grain
2 tablespoons soy sauce for marinating
1 tablespoon Shaoxing wine or dry sherry
1 tablespoon cornstarch for tenderizing
2 teaspoons Szechuan peppercorns toasted and crushed
8 dried red chilies halved and deseeded
3 cloves garlic minced
1 teaspoon fresh ginger grated
1 medium red bell pepper sliced
1 small onion sliced
2 tablespoons vegetable oil for stir-frying
2 tablespoons dark soy sauce for sauce
1 tablespoon hoisin sauce
1 teaspoon sugar to balance the flavors
1/2 teaspoon salt adjust to taste
1/4 teaspoon black pepper adjust to taste
2 tablespoons scallions chopped, for garnish

Instructions

In a mixing bowl, combine sliced beef with soy sauce, Shaoxing wine, and cornstarch. Let marinate for 10 minutes.
Heat a dry pan over medium heat and toast Szechuan peppercorns until fragrant. Crush them lightly and set aside.
Heat vegetable oil in a wok over high heat. Add dried red chilies, garlic, and ginger, stirring until fragrant.
Add marinated beef and stir-fry until browned, about 2-3 minutes.
Toss in bell pepper and onion, cooking for another 2 minutes to keep them crisp.
Pour in dark soy sauce, hoisin sauce, sugar, and crushed Szechuan peppercorns. Stir well to coat everything.
Taste and adjust seasoning with salt and black pepper. Garnish with scallions before serving.

Notes

For a milder dish, reduce the number of dried red chilies.
Leftovers can be stored in an airtight container for up to 3 days.
Serve with steamed rice or noodles for a complete meal.

Keyword quick beef stir-fry, spicy beef stir-fry, Szechuan beef

Tried this recipe?Let us know how it was!

Carrie Boyd

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!