Szechuan Beef Recipe

Slice and marinate

Freeze flank steak for 20–30 minutes to firm slightly, then slice thinly across the grain into 1/8–1/4-inch strips. Place beef in a bowl and add 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 tbs vegetable oil and 1/2 tsp baking soda (optional). Mix thoroughly to coat. Marinate at least 20 minutes at room temperature or up to 2 hours in the refrigerator.

Before cooking, pat the beef lightly to remove excess marinade (leave the cornstarch coating; it helps with browning).

Prepare sauce

In a small bowl, whisk together 1 tsp dark soy sauce, 1 tbs light soy sauce, 1 tsp black vinegar, 1 tsp hoisin, 1 tsp Szechuan chili paste (or 1 tsp doubanjiang), 1/4 cup chicken or beef stock, and 1 tsp brown sugar until combined. In a separate tiny bowl mix 1 tsp cornstarch with 1 tbs water to make a slurry; set both aside.

Prepare peppercorns and chilies

Lightly toast 1 tsp Szechuan peppercorns in a dry skillet over medium heat for 1–2 minutes until aromatic; remove and crush roughly with a mortar and pestle or spice grinder. Break or snip 8 dried red chilies into halves (remove seeds if you prefer less heat).

Slice vegetables: mince 4 cloves garlic and 1 tbs ginger, separate scallion whites and greens and cut into 1-inch pieces, julienne 1/2 red bell pepper and thinly slice 1/2 yellow onion. Keep aromatics and vegetables ready near the stove (mise en place).

Stir-fry beef

Heat a wok or large skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl. Add the marinated beef in a single layer (work in batches to avoid overcrowding) and sear without moving for 30–45 seconds, then stir-fry until browned but not fully cooked through, about 1–2 more minutes. Remove beef to a plate and wipe out the wok if there is heavy residue; reserve juices on the plate.

Aromatics

Reduce heat to medium-high, add remaining 1 tbs vegetable oil to the wok. Add the toasted and crushed Szechuan peppercorns and the broken dried chilies. Stir 15–20 seconds until they sizzle and aromatics release fragrance (be careful not to burn chilies). Add minced garlic and ginger and stir 10–15 seconds until fragrant. Add scallion whites, sliced onion, and bell pepper; stir-fry 1–2 minutes until vegetables begin to soften but still crisp.

Combine and finish

Return the seared beef and any accumulated juices to the wok. Pour in the prepared sauce and stir to coat. Bring to a simmer for 30–45 seconds to marry flavors. Stir the cornstarch slurry, then add it to the wok and stir constantly; cook 30–60 seconds until sauce thickens to a glossy coat. Drizzle 1 tsp sesame oil, toss in scallion greens, and adjust seasoning to taste (add a pinch of salt or a splash of soy if needed).

Turn off heat. Transfer beef to a serving plate and sprinkle with 1 tsp toasted sesame seeds, if using. Serve immediately over steamed rice or noodles.