Szechuan Beef
Tender, thinly sliced beef stir-fried in a bold and spicy sauce with Sichuan peppercorns, dried chilies, and crisp vegetables. This popular Chinese-American restaurant classic is surprisingly easy to make at home and delivers a fantastic kick of flavor.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Velvet the Beef
- b.In a medium bowl, combine the thinly sliced beef with 1 tbsp cornstarch, 1 tbsp soy sauce, Shaoxing wine, and white pepper.
- c.Mix thoroughly with your hands to ensure every piece is coated.
- d.Let it marinate for at least 20 minutes at room temperature while you prepare the remaining ingredients.
- 2
Step 2
- a.Prepare the Szechuan Sauce
- b.In a small bowl, whisk together 1/4 cup soy sauce, rice vinegar, brown sugar, 1 tsp cornstarch, sesame oil, and chicken broth.
- c.Ensure the cornstarch and sugar are fully dissolved. Set the sauce aside.
- 3
Step 3
- a.Sear the Beef
- b.Heat 2 tablespoons of vegetable oil in a large wok or heavy-bottomed skillet over high heat until it just begins to smoke.
- c.Carefully add the beef in a single layer, working in two batches if necessary to avoid overcrowding the pan.
- d.Sear for 1-2 minutes per side until well-browned and crispy on the edges. The inside can still be slightly pink.
- e.Remove the seared beef from the wok and set it aside on a plate.
- 4
Step 4
- a.Stir-fry Aromatics and Vegetables
- b.Reduce the heat to medium-high and add the remaining 1 tablespoon of oil to the wok.
- c.Add the dried red chilies and Sichuan peppercorns. Stir-fry for 30-45 seconds until they become fragrant and slightly darkened. Be careful not to burn them.
- d.Add the minced garlic and ginger and stir-fry for another 30 seconds until aromatic.
- e.Add the sliced onion and red bell pepper. Stir-fry for 2-3 minutes until they are crisp-tender.
- 5
Step 5
- a.Combine and Finish
- b.Return the seared beef to the wok with the vegetables.
- c.Give the prepared sauce a quick stir (as the cornstarch will have settled) and pour it into the wok.
- d.Cook, stirring and tossing constantly, for 1-2 minutes until the sauce thickens, bubbles, and coats everything evenly.
- e.Turn off the heat and stir in the chopped green onions.
- 6
Step 6
- a.Serve
- b.Transfer the Szechuan Beef to a serving platter immediately.
- c.Serve hot with steamed jasmine rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra tender beef, freeze it for 20-30 minutes before slicing. This firms up the meat, making it easier to get paper-thin slices.
- 2Always slice beef against the grain to ensure maximum tenderness.
- 3The key to a great stir-fry is high heat. Ensure your wok or skillet is very hot before adding ingredients to get a proper sear.
- 4Have all your ingredients prepped and within reach before you start cooking. Stir-frying is a very fast process.
- 5For a more intense 'ma la' (numbing and spicy) flavor, lightly toast the Sichuan peppercorns in a dry pan for 1-2 minutes until fragrant before using.
- 6Don't overcrowd the pan when searing the beef. Cooking in batches ensures the beef fries and browns rather than steams.
Adapt it for your goals.
Ingredient Swap
This recipe works wonderfully with thinly sliced chicken breast or thigh, or even pork tenderloin.
Vegetable AdditionVegetable Addition
Feel free to add other vegetables like broccoli florets, sliced carrots, celery, or snap peas. Add them with the bell peppers.
Make it VegetarianMake it Vegetarian
Substitute the beef with 1 lb of pressed, extra-firm tofu (cubed or sliced) or seitan. Use vegetable broth instead of chicken broth.
Adjusting SpiceAdjusting Spice
For a milder dish, use fewer dried red chilies or remove their seeds. For an even spicier kick, add a tablespoon of chili garlic sauce or doubanjiang (fermented broad bean paste) with the garlic and ginger.
Why this is on our healthy list.
Rich in Protein
Beef is an excellent source of high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron from the beef, a form that is easily absorbed by the body. Iron is essential for producing red blood cells and preventing anemia.
Boosts B Vitamins
Beef is packed with essential B vitamins, particularly B12 and B6. These vitamins are vital for energy metabolism, nervous system function, and cognitive health.
Metabolism-Boosting Properties
The capsaicin found in the dried red chilies can provide a temporary boost to your metabolism and has been linked to anti-inflammatory benefits.
Frequently asked questions
A typical serving of homemade Szechuan Beef contains approximately 450-600 calories, depending on the cut of beef and the amount of oil used. Restaurant versions may be higher.