Szechuan Peppercorn Beef Stir-Fry (Print View)

Savor tender beef, crisp vegetables, and lively Szechuan peppercorn heat in this bold Chinese stir-fry.

# Components:

→ Beef Marinade

01 - 14 oz flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tbsp Shaoxing wine (or dry sherry)
04 - 1 tsp cornstarch
05 - 0.5 tsp sesame oil

→ Stir-Fry Sauce

06 - 2 tbsp light soy sauce
07 - 1 tbsp dark soy sauce
08 - 1 tbsp Chinkiang vinegar (or rice vinegar)
09 - 1 tbsp sugar
10 - 0.25 cup chicken broth or water

→ Vegetables and Aromatics

11 - 1 red bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 medium onion, sliced
14 - 4 cloves garlic, minced
15 - 2 tsp fresh ginger, minced
16 - 3 scallions, sliced diagonally

→ Szechuan Flavors

17 - 1.5 tbsp Szechuan peppercorns
18 - 6-8 dried red chilies, seeds removed and cut into segments
19 - 2 tbsp vegetable oil

# Directions:

01 - Combine the thinly sliced flank steak with soy sauce, Shaoxing wine, cornstarch, and sesame oil in a bowl. Mix thoroughly and allow to marinate for 15 minutes.
02 - In a separate small bowl, whisk together all ingredients for the stir-fry sauce. Set aside for later use.
03 - Heat a large wok over medium heat. Add the Szechuan peppercorns and dry-roast for 1-2 minutes until fragrant. Transfer the roasted peppercorns to a mortar and pestle, coarsely crush, and set aside.
04 - Increase the wok heat to high. Add the vegetable oil. Stir-fry the dried red chilies for approximately 30 seconds until aromatic. Exercise caution to prevent burning.
05 - Add the marinated beef to the hot wok. Sear for 1-2 minutes until browned on all sides, but do not cook through completely. Remove the seared beef from the wok and set aside on a plate.
06 - Add the sliced onion, minced ginger, and minced garlic to the wok. Stir-fry for 1 minute. Then, add the sliced bell peppers and half of the sliced scallions. Continue to cook for 2 minutes until the vegetables are slightly tender-crisp.
07 - Return the seared beef to the wok. Pour in the prepared stir-fry sauce and the crushed Szechuan peppercorns. Stir-fry for an additional 2-3 minutes, ensuring all ingredients are well-coated, until the beef is just cooked through.
08 - Garnish the stir-fry with the remaining sliced scallions. Serve immediately with steamed rice.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Creates restaurant quality Sichuan flavor at home
  • Adaptable spice level for any preference
  • Most ingredients available at standard grocery stores
02 -
  • Authentic Szechuan cuisine balances the numbing sensation with heat
  • The dish keeps well in the refrigerator for up to 3 days
  • Using a carbon steel wok creates the best wok hei flavor
  • Perfect for meal prep as flavors actually improve overnight
03 -
  • Always slice beef against the grain to ensure tenderness, and partially freeze it for 15 minutes before slicing for easier thin cuts.

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