Szechuan Beef Recipe

4.84 from 6 votes

This Szechuan beef is quick and easy to make with tender cuts of beef and chilies stir fried in a zesty sauce with bold Szechuan flavors, better homemade!

Prep Time10

Cook Time15

Course: Main Course

Cuisine: American, Chinese

Keyword: beef, flank steak, peppercorns, Sichuan, spicy, Stir Fry, szechuan

Servings:

Calories: 314kcal

Author: Mike Hultquist

Ingredients

FOR THE SZECHUAN BEEF

1 pound flank steak sliced into bite-sized pieces - you can use other cuts of beef. See the recipe notes.
Salt and pepper to taste
1 tablespoon sesame oil or use olive oil
1 large bell pepper chopped
2 jalapeno pepper chopped (optional for spicy - use serrano peppers for extra!)
10 dried chile de arbol peppers - optional for extra spicy - or use japones or other dried peppers you love
1 tablespoon Szechuan peppercorns - or use black peppercorns

FOR THE SZECHUAN SAUCE

1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon ground ginger - fresh minced ginger is good too
1 tablespoon honey or more for sweeter
1 tablespoon chili garlic sauce
1 teaspoon garlic powder - fresh minced garlic is good too
1 teaspoon sriracha or more to taste
1 teaspoon crushed red pepper flakes
1/2 cup chicken stock
1-2 tablespoons cornstarch for thickening
1/2 - 1 teaspoon szechuan peppercorns lightly toasted and ground or use black peppercorns instead
1/2 - 1 teaspoon Chinese 5 spice

FOR SERVING

Cooked white rice or noodles, spicy chili flakes, chopped green onion, toasted sesame seeds

Instructions

FOR THE HOMEMADE SZECHUAN SAUCE

Whisk all of the ingredients except the cornstarch together in a small pot.
Bring the pot to a boil, then reduce the heat and simmer for 3 minutes.
To thicken the sauce, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the Szechuan sauce and stir until it thickens up, 2-3 minutes. For thicker Szechuan sauce, use 2 tablespoons cornstarch. Remove from heat and set aside.

FOR THE SZECHUAN BEEF

Heat the oil in a large pan to medium high heat.
Season the sliced beef with salt and pepper. Add it to the pan and cook, stirring, 3-4 minutes, or until it is nicely seared and cooked to your preference. Remove the beef and set it aside.
Heat the pan back to medium-high heat and add the peppers. Cook for 5 minutes to soften.
Add the chiles de arbol (or japones) and peppercorns and cook another 2 minutes, stirring.
Add the beef back to the pan along with the homemade Szechuan sauce. Reduce the heat and simmer for 5 minutes.
Serve with rice or noodles. Garnish with spicy chili flakes, sesame seeds and sliced green onion.

Notes

Nutritional information estimated without rice or noodles.

The Beef. I am using flank steak for this recipe, which is fairly common. You can use other cuts of steak to your preference. Some great options include skirt steak, tri tip, or flat iron steak. Ribeye is an outstanding choice for more tender beef, though a pricier option. Use your favorites to make it your own.

Szechuan Peppercorns. Szechuan peppercorns are a unique ingredient, common to Szechuan cuisine. They bring a slight floral quality along with spicy heat that can numb the tongue. You can usually find them in Asian grocery stores, though you may need to order some online. Black peppercorns are the best substitute and even welcome addition, but do not have the same flavor or impact to this dish.

Additional Ingredients. Feel free to add in other vegetables to your preference, like sliced onion, other chili peppers, broccoli, snap peas, or any of your favorites. Try it with peanuts or cashews. So good.

Nutrition