Szechuan Beef
Tender strips of beef flash-fried until crispy on the edges, then tossed in a bold, fiery sauce loaded with Szechuan peppercorns, dried chilies, and garlic. This takeout favorite comes together in under 30 minutes and delivers that signature numbing heat that keeps you reaching for one more bite.
For 4 servings
- prep · ~10 min
Slice and marinate the beef.
1.Slice flank steak thinly against the grain into ¼-inch strips.2.In a bowl, combine beef with 2 tbsp soy sauce and 1 tbsp cornstarch. Mix well and let sit 10 minutes.TIPPartially freezing the beef for 20 minutes makes slicing paper-thin strips much easier. - prep · ~1 min
Make the sauce.
In a small bowl, whisk together 2 tbsp soy sauce, rice vinegar, sugar, water, and the remaining 1 tbsp cornstarch until smooth. Set aside.
- fry · ~4 min
Sear the beef in batches.
1.Heat 2 tbsp oil in a wok over high heat until smoking.2.Spread half the beef in a single layer and cook without moving for 45 seconds until edges are crispy.3.Toss and cook 30 seconds more. Transfer to a plate. Repeat with remaining beef.TIPDon't crowd the wok — the beef will steam instead of sear. Work in two batches for that crispy edge. - saute · ~4 min
Build the aromatic base.
1.Add remaining 1 tbsp oil to the wok. Reduce heat to medium-high.2.Toss in dried red chilies and Szechuan peppercorns. Stir-fry for 30 seconds until fragrant.3.Add garlic and ginger, stir for 20 seconds.4.Add bell pepper and white parts of green onion. Stir-fry 2 minutes until just tender-crisp. - other · ~2 min
Combine everything with the sauce.
1.Return the seared beef to the wok.2.Give the sauce a quick stir and pour it over the beef and vegetables.3.Toss everything vigorously for 1 minute until the sauce thickens and coats every piece.TIPKeep everything moving — the cornstarch slurry thickens fast and can scorch if left sitting. - garnish · ~1 min
Finish and serve.
Remove from heat. Drizzle with toasted sesame oil, sprinkle with green onion tops, and serve immediately over steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Partially freeze the flank steak for 20 minutes to make slicing paper-thin strips easier.
- 2Do not crowd the wok when searing; work in two batches to ensure crispy edges instead of steaming.
- 3Toss the dried chilies and Szechuan peppercorns over medium-high heat until fragrant, but do not let them burn.
- 4Stir the cornstarch slurry just before adding it, as cornstarch settles quickly.
- 5Keep the stir-fry moving once the sauce goes in; the slurry thickens fast and can scorch if left sitting.
- 6Serve the dish immediately after finishing; the sauce thickens and the beef loses its crispness as it cools.
- 7Remove seeds from dried chilies if you prefer less heat while keeping the smoky aroma.
Adapt it for your goals.
Chicken swap
Replace flank steak with boneless, skinless chicken thighs sliced against the grain. Chicken thighs stay juicier than breast and take the same marinade and cook time perfectly.
vegetarianVegetarian
Swap beef for 400g of firm tofu, pressed and cubed, or king oyster mushrooms sliced into strips. Sear until golden before tossing with the sauce — mushrooms bring umami and a meaty bite.
low oilLow-oil
Reduce oil to 1.5 tablespoons total and use a non-stick wok or skillet. Sear beef in a single layer without excess oil; the sauce will still coat well with fewer calories.
extra vegetableExtra-vegetable
Add 1 cup of snap peas, broccoli florets, or sliced carrots along with the bell pepper for more color and crunch without altering the dish's identity.
Why this is on our healthy list.
High-Quality Protein
Flank steak provides lean protein essential for muscle repair and satiety, with about 25g of protein per serving.
Rich in Iron
Beef is a good source of heme iron, which supports healthy blood oxygen transport and is easily absorbed by the body.
Antioxidant Boost from Chili
Dried red chilies contain capsaicin and vitamin C, which may aid metabolism and provide anti-inflammatory benefits.
Ginger for Digestion
Fresh ginger in the dish is known for its digestive-soothing properties and can help reduce nausea or bloating.
Garlic Supports Immunity
Garlic contains allicin, a compound linked to immune system support and cardiovascular health when consumed regularly.
Frequently asked questions
Yes, flank steak is ideal, but you can substitute sirloin, skirt steak, or even ribeye — just slice thinly against the grain for tenderness.
