Sichuan Peppercorn Beef Stir-Fry

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Sichuan Peppercorn Beef Stir-Fry brings bold heat, deep umami, and a signature tingling sensation from Sichuan peppercorns. This quick stir-fry balances spice, savoriness, and crisp-tender beef for an unforgettable dish.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 serving

Course: Main Course

Cuisine: Chinese, Sichuan

Ingredients Equipment Method Notes

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

Equipment

Wok or Large Skillet For stir-frying
Mortar and Pestle or Spice Grinder For grinding Sichuan peppercorns
Mixing Bowls For marinating the beef

Method

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.

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