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Szechuan Spicy Beef Stir-Fry

Szechuan Spicy Beef Stir-Fry

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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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 serving
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

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
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper adjust to taste
  • 2 tablespoons scallions chopped, for garnish

Equipment

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

Method
 

  1. In a mixing bowl, combine sliced beef with soy sauce, Shaoxing wine, and cornstarch. Let marinate for 10 minutes.
  2. Heat a dry pan over medium heat and toast Szechuan peppercorns until fragrant. Crush them lightly and set aside.
  3. Heat vegetable oil in a wok over high heat. Add dried red chilies, garlic, and ginger, stirring until fragrant.
  4. Add marinated beef and stir-fry until browned, about 2-3 minutes.
  5. Toss in bell pepper and onion, cooking for another 2 minutes to keep them crisp.
  6. Pour in dark soy sauce, hoisin sauce, sugar, and crushed Szechuan peppercorns. Stir well to coat everything.
  7. 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.

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