Szechuan Beef Noodle Bowl Recipe
Make Szechuan Beef Noodle Bowl Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef & Marinade
Noodle Bowl & Vegetables
Szechuan Sauce
Finishes & Garnish
Method
Beef & Marinade
- 1
Slice and marinate beef
Freeze flank steak for 15–20 minutes to firm slightly, then slice thinly against the grain into bite-sized strips. In a bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch and 1 tsp vegetable oil. Toss the sliced beef in the marinade until evenly coated and set aside for 15–20 minutes while you prepare other components.
Noodle Bowl & Vegetables
- 2
Prepare noodles
Bring a large pot of salted water to a boil. Cook 12 oz noodles according to package instructions until al dente. Reserve 1/2 cup noodle cooking water, then drain and toss lightly with 1 tsp sesame oil to prevent sticking. Set aside.
- 3
Szechuan Sauce
- 4
Toast peppercorns & chilies
In a small dry skillet over medium heat, toast 1 tsp Szechuan peppercorns 1–2 minutes until fragrant. Lightly crush in a mortar or with the back of a spoon. If using whole dried chilies, toast them briefly until fragrant and break into pieces. Remove from heat.
- 5
Combine sauce components
In a bowl whisk together 1 cup low-sodium broth, 2 tbs chili garlic sauce, 1 tbs doubanjiang, 1 tbs light soy sauce, 1 tsp dark soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, and 1 tsp brown sugar (if using). Stir in the toasted and crushed Szechuan peppercorns and broken chilies. Taste and adjust salt or sugar as needed.
- 6
Make cornstarch slurry
Mix 1 tsp cornstarch with 2 tsp cold water until smooth; set aside to thicken the sauce near the end of cooking.
Stir-fry & Assemble
- 7
- 8
Sear beef
Add the marinated beef in a single layer (work in batches if necessary) and sear without moving for 30–45 seconds, then stir-fry until just browned but still tender, about 1–2 minutes more. Remove beef to a plate and set aside.
- 9
Cook vegetables
If needed add another 1 tbs oil. Add julienned carrots and stir-fry 30–45 seconds, then add baby bok choy and a splash (about 2–3 tbs) of the reserved noodle water or broth. Stir-fry until bok choy stems are tender-crisp and leaves wilted, about 1–2 minutes.
- 10
Finish sauce and combine
Return the beef to the wok. Pour in the prepared Szechuan sauce mixture and bring to a simmer. Stir the cornstarch slurry and add to the wok, cooking 30–60 seconds until the sauce thickens to coat the beef and vegetables. If sauce becomes too thick, add a tablespoon or two of the reserved noodle water to loosen.
- 11
Combine with noodles
Add the cooked noodles to the wok and toss thoroughly to coat in the sauce and heat through, about 1 minute. Taste and adjust seasoning with salt or white pepper as needed.
Finishing & Garnish
- 12
Plate and garnish
Divide the Szechuan beef and noodles among 4 bowls. Sprinkle with sliced scallion greens, toasted sesame seeds, chopped cilantro and crushed peanuts if using. Serve with lime wedges to squeeze over just before eating.
