Szechuan Beef Recipe
Make Szechuan Beef Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Szechuan Sauce
Aromatics & Vegetables
Finish & Garnish
Method
Beef and Marinade
- 1
Slice and marinate
Trim any excess fat from the flank steak and slice thinly across the grain into 1/8–1/4-inch strips. Place the sliced beef in a bowl and add 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1/2 tsp baking soda (optional), and 1/2 tsp sesame oil. Mix thoroughly so each piece is coated. Cover and refrigerate for 20–30 minutes (up to 1 hour).
Szechuan Sauce
- 2
Prepare sauce
In a small bowl combine 1.5 tbs doubanjiang, 1 tbs chili garlic sauce, 1 tsp dark soy sauce, 1 tbs light soy sauce, 1 tbs rice vinegar, 1/2 cup chicken stock (or water), and 1 tsp brown sugar. Stir to dissolve the sugar and set aside. In a separate tiny bowl whisk 1 tsp cornstarch with about 1 tbs cold water to form a slurry.
Aromatics & Vegetables
- 3
Toast peppercorns and prepare aromatics
Heat a large wok or heavy skillet over medium heat. Add 1 tsp Szechuan peppercorns and dry-toast for 30–45 seconds until fragrant but not burnt. Remove and crush lightly with a mortar and pestle or the side of a knife; set aside. If using whole dried chilies, keep them whole for frying.
- 4
Stir-fry vegetables briefly
Add 2 tbs vegetable oil to the hot wok. When shimmering, add the halved dried chilies and stir-fry 20–30 seconds until they darken slightly (be careful not to burn). Add 4 minced garlic cloves, 1 tbs minced ginger, the white parts of the 4 scallions, and 1/2 red bell pepper julienned. Stir-fry 30–45 seconds until aromatic. Transfer the aromatics to a plate and set aside.
Cooking the Beef
- 5
High-heat sear
Increase heat to high and add the remaining 1 tbs vegetable oil. Working in one or two quick batches to avoid crowding, add the marinated beef in a single layer and spread it out. Let sear undisturbed 30–45 seconds until the underside browns, then toss and stir-fry another 30–45 seconds until the beef is about 80% cooked. Remove beef to a clean plate and repeat with remaining beef if necessary.
- 6
Combine beef and sauce
Reduce heat to medium-high. Return the aromatics and any accumulated juices to the wok. Add the seared beef back in. Pour the prepared Szechuan sauce over the beef and stir to combine. Bring to a simmer for about 30 seconds.
- 7
Thicken sauce
Stir the cornstarch slurry (1 tsp cornstarch + 1 tbs water) to recombine and pour it into the wok while stirring. Continue to cook 30–60 seconds until the sauce thickens and coats the beef. Taste and adjust seasoning with a splash more light soy sauce or a pinch of sugar if needed.
Finish & Garnish
- 8
Final touches
Turn off the heat. Stir in 1/2 tsp toasted sesame oil and the lightly crushed Szechuan peppercorns. Add the green parts of the scallions and toss to combine. Sprinkle with 1 tsp toasted sesame seeds and 1 tbs chopped cilantro if using. Serve immediately over steamed rice or noodles, and season with white pepper or extra Szechuan pepper to taste.