Spicy Sichuan Beef Recipe

Slice and Marinate

Freeze flank steak for 20–30 minutes to firm slightly, then slice thinly against the grain into 1/8–1/4" strips. Place beef in a bowl and add 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 tsp sesame oil and 1/4 tsp baking soda (if using). Mix thoroughly so each piece is coated. Refrigerate to marinate for 20–30 minutes while you prepare other components.

Combine Sauce Ingredients

In a small bowl, whisk together 1/2 cup chicken or beef stock, 1 tsp dark soy sauce, 1.5 tbs chili bean paste (doubanjiang), 1 tsp black vinegar, 1 tsp brown sugar and 1 tsp toasted & crushed Sichuan peppercorns. In a separate tiny bowl, dissolve 1 tsp cornstarch in 1–2 tbs cold water to make a slurry; set both aside.

Prep and Toast Spices

Heat a wok or large skillet over medium heat. Add 1 tsp Sichuan peppercorns (whole) and dry-toast, stirring, until aromatic and slightly darker, about 45–60 seconds; remove and crush or leave whole depending on texture desired. Wipe wok clean of any charred bits.

Infuse Oil with Chilies and Peppercorns

Return the wok to high heat and add 3 tbs neutral oil. When oil is shimmering (but not smoking), add the dried red chilies and the toasted Sichuan peppercorns and stir-fry for 30–45 seconds to flavor the oil. Be careful: the oil will become very fragrant and may spit slightly.

Aromatics

Add the thinly sliced garlic (6 cloves), julienned ginger (1 tbs), and the white parts of the scallions. Stir-fry quickly for 20–30 seconds until garlic is fragrant and just beginning to color. If using bell pepper, add the slices now and toss for 30–45 seconds until they are bright but still crisp.

Cook the Beef

Raise heat to high. Add the marinated beef in a single layer (cook in two batches if necessary to avoid crowding). Spread pieces out and let sear without stirring for about 20–30 seconds, then stir-fry for another 30–60 seconds until beef is mostly cooked through and nicely browned but still tender. Remove beef to a plate and keep warm.

Finish the Sauce

Reduce heat to medium-high. Pour the prepared sauce mixture into the wok and bring to a simmer, scraping up any browned bits. Stir the cornstarch slurry again and add it to the simmering sauce, stirring until the sauce thickens and becomes glossy, about 30–60 seconds.

Combine and Garnish

Return the cooked beef to the wok and toss to coat thoroughly in the sauce, cooking together for 30 seconds so flavors meld. Add the green parts of the scallions and toss once more. Taste and adjust seasoning: add a pinch of salt or a splash more soy if needed, or more vinegar for brightness.

Serve

Transfer the spicy Sichuan beef to a serving plate. Optionally garnish with an extra sprinkle of crushed toasted Sichuan peppercorns and thinly sliced scallion greens. Serve immediately with steamed rice.