Szechuan Beef Recipe
Make Szechuan Beef Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Sauce
Aromatics & Vegetables
Finishing
Method
Beef and Marinade
- 1
Slice and tenderize the beef
Freeze the flank steak for 20–30 minutes until slightly firm (this makes thin slicing easier). Using a sharp knife, slice the beef thinly across the grain into roughly 1/8–1/4 inch strips. Aim for uniform pieces about 2–3 inches long.
- 2
Marinate (velvet)
In a bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 egg white, 1 tbs vegetable oil and 1/2 tsp kosher salt. Add the sliced beef and mix thoroughly so every piece is coated. Let marinate at room temperature for 20 minutes (or refrigerate up to 1 hour). The cornstarch/egg white will velvet the beef for tender texture.
Sauce
- 3
Combine sauce ingredients
While the beef marinates, whisk together 1.5 tbs doubanjiang, 1 tbs light soy sauce, 1/2 tbs dark soy sauce, 1 tsp black vinegar, 1 tsp sugar, 1/2 tsp ground toasted Szechuan peppercorns, and 1/2 cup chicken stock or water in a small bowl. Separately mix 1 tsp cornstarch with 1 tbs cold water to make a slurry and set aside. Keep 2 tbs chili oil nearby for stir-frying (or have neutral oil and chili flakes ready).
Aromatics & Vegetables
- 4
- 5
Heat the wok and fry chiles and peppercorns
Place a wok or large skillet over high heat until very hot (1–2 minutes). Add 2 tbs vegetable oil and swirl to coat. Add the dried red chiles and lightly fry, pressing them against the wok with a spatula for 10–20 seconds until fragrant and slightly darker but not burned. Add the minced garlic, minced ginger and the reserved 1/2 tsp ground Szechuan peppercorns (if more aroma desired you can add whole peppercorns then remove). Stir for 10–15 seconds until fragrant.
- 6
Stir-frying & Finishing
- 7
Flash-fry the beef
Add the remaining 1 tbs vegetable oil to the center of the wok and add the marinated beef in a single layer if possible. Let it sear undisturbed for about 20–30 seconds, then stir-fry rapidly for another 30–45 seconds until beef is mostly cooked but still juicy. Do not overcook.
- 8
Add sauce and thicken
Return any juices and cooked vegetables into the center. Pour the prepared sauce mixture into the wok and stir to combine. Bring to a simmer for about 30 seconds. Stir the cornstarch slurry again and slowly pour in while stirring; cook for another 30–60 seconds until the sauce thickens and coats the beef and vegetables.
- 9
Final season and garnish
Drizzle 2 tbs chili oil over the dish and stir to incorporate (adjust amount to taste). Add 1/2 tsp toasted sesame oil for aroma. Adjust seasoning with a pinch of salt or a splash more soy if needed. Toss in the scallion whites and most of the green tops, reserve some for garnish. Remove from heat and transfer to a serving plate. Sprinkle toasted sesame seeds and remaining chopped scallion greens on top.