Szechuan Beef Noodle Bowl Recipe
Recipe information
Make Szechuan Beef Noodle Bowl in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Beef & Marinade
Noodle Bowl & Vegetables
Szechuan Sauce
Finishes & Garnish
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.
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. Cook aromatics
Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl. Add the sliced scallion whites, minced garlic and minced ginger and stir-fry 15–20 seconds until fragrant but not browned.
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.
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