Szechuan Beef Recipe

Slice and marinate

Freeze the flank steak for 20–30 minutes until slightly firm for easier thin slicing. Slice across the grain into 1/8–1/4-inch slices. In a bowl combine 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, 1 egg white, 1 tsp vegetable oil, 1/4 tsp kosher salt and 1/8 tsp white pepper. Add the sliced beef and toss to coat thoroughly. Let marinate at least 20 minutes (up to 1 hour) in the refrigerator.

Velvet the beef (optional but recommended for tender texture): Heat 1–2 tbsp neutral oil in a wok or large skillet until just shimmering. Add marinated beef in a single layer and quickly stir-fry for 30–45 seconds until the edges turn opaque but not fully cooked. Remove beef to a plate and set aside. Alternatively, you can poach the marinated beef in simmering water for 30–45 seconds, drain, and reserve.

Toast and prepare peppercorns

In a dry skillet over medium heat, toast 1 tbsp Szechuan peppercorns until fragrant (about 1–2 minutes), shaking frequently to avoid burning. Remove and let cool, then crush lightly with a mortar and pestle or spice grinder—leave some larger pieces for texture. Set aside.

Infuse oil with chili and peppercorn

Heat 3 tbsp neutral oil in a wok or large skillet over medium-high heat. Add 8 whole dried red chilies and the crushed Szechuan peppercorns and fry briefly (30–45 seconds) until chilies darken and oil is fragrant. Be careful not to burn the chilies; reduce heat if smoking.

Build the sauce

Push aromatics to the side of the wok and add 2 tsp doubanjiang. Stir-fry the paste for 20–30 seconds in the flavored oil to release its aroma. Add 4 minced garlic cloves and 1 tbsp minced ginger and stir 15–20 seconds until fragrant. Add 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp black vinegar, 1 tsp sugar and 1/4 cup hot chicken or beef stock. Stir to combine and bring to a simmer.

Thicken the sauce

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Add the slurry slowly to the simmering sauce while stirring; the sauce should thicken to a glossy coating in 30–60 seconds. Stir in 1/2 tsp sesame oil. Taste and adjust: add a pinch more sugar for balance, or 1/2 tsp extra vinegar for brightness if desired.

Stir-fry vegetables

Push the sauce to the sides of the wok and add the prepared vegetables: 1 cup sliced bell pepper, 1/2 medium onion wedges, and 1 cup blanched green vegetables (if using). Stir-fry over high heat for 1–2 minutes until vegetables are crisp-tender.

Combine beef and sauce

Return the velveted beef (and any accumulated juices) to the wok. Toss quickly with the sauce and vegetables over high heat for 30–60 seconds until beef is heated through and evenly coated. Do not overcook the beef. Add the reserved scallion pieces and toss for 10–15 seconds to wilt slightly while keeping color.

Final seasoning and serve: Taste and adjust seasoning with a small pinch of salt if needed. Transfer to a serving dish, sprinkle with 1 tsp toasted sesame seeds and additional crushed Szechuan peppercorns to taste. Serve immediately with steamed rice.