What are Szechuan peppercorns and why are they special?

They give that famous “má” numbing effect, along with a citrusy, slightly woody taste that makes the dish so unique.

What’s the best cut of beef for this recipe?

Flank steak works best, but sirloin or tenderloin are great too. The key is slicing thin against the grain.

Traditionally, very spicy – but you can tone it down by using fewer dried chiles and less sriracha.

Can I substitute ingredients if i can’t find them?

Yes! Use black peppercorns instead of Szechuan, or rice wine vinegar instead of Shaoxing wine. Most big grocery stores now carry these ingredients in their international aisle.

How to make Szechuan Beef at home

Name: Szechuan Beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 pound flank steak, sliced into bite-sized pieces (sirloin or tenderloin works too); Salt and pepper to taste; 1 tablespoon sesame oil (olive oil also works); 1 large bell pepper, chopped; 2 jalapeño peppers, chopped (optional, use serrano for extra heat); 10 dried chile de arbol peppers (or japones for extra spicy kick); 1 tablespoon Szechuan peppercorns (or substitute with black peppercorns); 1/4 cup soy sauce; 1/4 cup oyster sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon ground ginger (fresh is great too); 1 tablespoon honey (add more if you like it sweeter); 1 tablespoon chili garlic sauce; 1 teaspoon garlic powder (or fresh minced garlic); 1 teaspoon sriracha (more to taste); 1 teaspoon crushed red pepper flakes; 1/2 cup chicken stock; 1–2 tablespoons cornstarch (for thickening); 1/2–1 teaspoon lightly toasted and ground Szechuan peppercorns; 1/2–1 teaspoon Chinese 5 spice; Cooked white rice or noodles; Chili flakes, chopped green onion, toasted sesame seeds

Description

A bold, spicy, and flavorful stir-fry made with tender beef, Szechuan peppercorns, and a homemade sauce that’s ready in under 30 minutes.

Ingredients

Units Scale

1 pound flank steak, sliced into bite-sized pieces (sirloin or tenderloin works too)
Salt and pepper to taste
1 tablespoon sesame oil (olive oil also works)
1 large bell pepper, chopped
2 jalapeño peppers, chopped (optional, use serrano for extra heat)
10 dried chile de arbol peppers (or japones for extra spicy kick)
1 tablespoon Szechuan peppercorns (or substitute with black peppercorns)

For the sauce:

1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon ground ginger (fresh is great too)
1 tablespoon honey (add more if you like it sweeter)
1 tablespoon chili garlic sauce
1 teaspoon garlic powder (or fresh minced garlic)
1 teaspoon sriracha (more to taste)
1 teaspoon crushed red pepper flakes
1/2 cup chicken stock
1-2 tablespoons cornstarch (for thickening)
1/2-1 teaspoon lightly toasted and ground Szechuan peppercorns
1/2-1 teaspoon Chinese 5 spice

For serving:

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

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Instructions

Make the homemade Szechuan sauce: In a small pot, whisk together all sauce ingredients except the cornstarch. Bring to a boil, then lower heat and simmer for 3 minutes. To thicken: dissolve 1 tablespoon cornstarch in 2 tablespoons water and stir it in. Let it simmer 2–3 minutes until glossy. For thicker sauce, use 2 tablespoons cornstarch. Remove from heat and set aside.
Cook the beef: Heat oil in a large skillet or wok over medium-high heat. Season beef with salt and pepper, then sear 3–4 minutes until browned. Remove and set aside. In the same pan, stir-fry bell pepper and jalapeños for 5 minutes until softened. Toss in dried chiles and Szechuan peppercorns, stir-fry 2 minutes. Return beef to the pan and pour in your homemade sauce. Reduce heat and simmer 5 minutes until everything is coated and saucy.
Serve it up: Scoop over rice or noodles, sprinkle with chili flakes, sesame seeds, and green onion. Serve hot.

Notes

Tips: Slice beef against the grain for tenderness. Control spice by adjusting dried chiles and sriracha. Sauce can be made ahead 2–3 days. Storage: Refrigerate up to 4 days, freeze up to 2 months. Reheat gently with splash of stock.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 12g
Sodium: 980mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 28g
Cholesterol: 70mg