I recently experimented with a Schezuan Beef recipe that captivated me with its bold medley of flavors. Tender flank steak meets crisp red and green bell peppers, and the aromatic blend of ginger, garlic, and chili garlic sauce creates a remarkable stir-fry. Soy sauce and Szechuan peppercorns add the perfect balance to this vibrant dish.

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I’ve been experimenting with a spicy stir fry that really kicked my dinner game up a notch. The Szechuan Beef I created is no ordinary dish – it packs a punch with tender 1 lb flank steak that I marinated with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 2 teaspoons cornstarch, and a pinch of salt and black pepper.

After marinating, I quickly stir-fried the beef in 3 tablespoons vegetable oil till it was golden then set it aside. In the same wok I tossed in slices of red and green bell peppers, onion, minced garlic and ginger to get that amazing aroma going.

I added in some dried red chili peppers and 1 teaspoon Szechuan peppercorns for an extra fiery kick then mixed in 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, chili garlic sauce, rice vinegar, sugar and beef broth to form the sauce. Trust me when I say this Chinese pepper steak stir fry will outdo any restaurant version you’ve ever had.

Enjoy!

Why I Like this Recipe

I gotta say, I really love this recipe for a bunch of reasons. First off, I like how the marinade makes the beef super tender and full of flavor. Second, I love the bold kick of the chili garlic sauce and Szechuan peppercorns mixed with the sweetness from the sugar and rice vinegar. Third, it’s really easy and fast to throw together, which is perfect for those busy weeknights I have. And finally, I dig how the veggies still keep a nice crunch even after stir frying – it makes each bite interesting.

So here’s how I usually make it:

I start by tossing thin slices of flank steak with a tablespoon each of soy sauce and Shaoxing wine, two teaspoons of cornstarch, and a pinch of salt and black pepper. I let that sit for about 15 minutes so the beef can soak up all that goodness.

Meanwhile, I mix together the sauce in a small bowl. I combine 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of chili garlic sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 1/4 cup of beef broth. I set that aside while I heat things up.

In a large wok or frying pan, I heat 1 tablespoon of vegetable oil on high heat until it’s really hot. When it’s ready, I add the beef and stir fry it until it’s browned and almost cooked through, then set it aside.

Next, I put a little more oil in the pan and add in 6-8 dried red chili peppers (cut in half, and if i dont want it too spicy, i remove the seeds) and 1 teaspoon of Szechuan peppercorns. I stir fry them for about 30 seconds to let the flavors come out.

I then toss in the minced garlic (3 cloves) and minced ginger (1 tablespoon) along with the sliced onion. I let them cook for about a minute until they start to soften. Then i add the sliced red and green bell peppers and stir fry for another 2 minutes so that the veggies get a bit tender but still keep a crunch.

After that, I put the beef back in the pan and pour the mixed sauce over everything. I stir really well so all the meat and veggies are coated, then let it cook together for another 2-3 minutes until the sauce thickens a bit. Sometimes i taste and adjust the seasoning if needed.

When it’s all done, I serve it hot and sometimes sprinkle 2 chopped green onions on top if i feel fancy. This Szechuan beef is a spicy stir fry with tender beef, colorful veggies, and a sweet and savory sauce that always makes me come back for more.

Ingredients

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Flank Steak: Rich protein that’s lean and tender, absorbing all the marinade flavors.
Chili Garlic Sauce: Delivers a spicy, savory kick while balancing sweet and tang notes.
Bell Peppers: Crunchy and vitamin-packed, they add color and mild natural sweetness.
Szechuan Peppercorns: Unique spicy aroma that tingles the tongue and deepens authenticity.
Ginger and Garlic: Bold aromatics that impart heat and support fresh, zesty flavors.
Soy Sauce: Infuses salty umami, enhancing and binding every ingredient together.
Shaoxing Wine: Adds subtle sweetness and complexity to the beef marinade.
Vegetable Oil: Helps stir-fry evenly, ensuring all flavors are nicely seared.

Ingredient Quantities

1 lb flank steak, thinly sliced against the grain

1 tablespoon soy sauce (for marinating the beef)

1 tablespoon Shaoxing wine (or dry sherry)

2 teaspoons cornstarch

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons soy sauce (for the sauce)

1 tablespoon dark soy sauce

1 tablespoon chili garlic sauce (or doubanjiang)

1 tablespoon rice vinegar

1 tablespoon sugar

1/4 cup beef broth

3 tablespoons vegetable oil (divided for stir-fry)

1 red bell pepper, sliced

1 green bell pepper, sliced

1 onion, sliced

3 garlic cloves, minced

1 tablespoon ginger, minced

6-8 dried red chili peppers, halved (remove seeds if you dont want it too spicy)

1 teaspoon Szechuan peppercorns

Optional: 2 green onions, chopped (for garnish)

How to Make this

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1. In a bowl, toss your thinly sliced beef with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 2 teaspoons cornstarch, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Let it marinate for about 15 minutes.

2. In another small bowl, mix together 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon chili garlic sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, and 1/4 cup beef broth. Set this sauce aside.

3. Heat 1 tablespoon vegetable oil in a large wok or frying pan over high heat. Once it’s really hot, add the beef and stir fry until it’s browned and nearly cooked through, then remove the beef from the pan.

4. In the same pan, add the remaining oil and toss in the 6-8 dried red chili peppers (halved; you can remove the seeds if you want it less spicy) and 1 teaspoon Szechuan peppercorns. Stir fry briefly for about 30 seconds to release their aroma.

5. Next, add the minced garlic (3 cloves) and minced ginger (1 tablespoon) along with the sliced onion. Stir fry for about 1 minute until they start to soften.

6. Now add the sliced red and green bell peppers into the mix. Continue stir frying for another 2 minutes so that the veggies get a bit tender but crunch still remains.

7. Return the beef to the pan and pour the mixed sauce over everything. Stir well to coat all of the meat and veggies. Let it cook together for another 2-3 minutes until the sauce thickens slightly.

8. Taste the stir fry and adjust seasoning if necessary.

9. Serve hot, and if you like, sprinkle with 2 chopped green onions for garnish. Enjoy!

Equipment Needed

1. A large mixing bowl for marinating the beef
2. A small bowl for mixing the sauce
3. A large wok or frying pan
4. Measuring spoons and cups
5. A sharp knife and a cutting board
6. A spatula or wooden spoon for stirring
7. Optional: A serving plate for plating the stir-fry

FAQ

Q: Why do i need to marinate the beef before cooking?

A: Marinating helps tenderize the meat and adds a lot of flavor to the beef, making it juicier and more delicious.

Q: What if i cant find Szechuan peppercorns?

A: If you dont have Szechuan peppercorns, you can try using a mix of black pepper and a pinch more chili peppers but note that it wont be exactly the same flavor.

Q: Why use two different types of soy sauce?

A: The first soy sauce is for marinating and adds a base flavor to the beef, while the second is used in the sauce to balance and enrich the overall taste.

Q: Can dry sherry be used instead of Shaoxing wine?

A: Yes, dry sherry works perfectly as a substitute, giving a similar depth of flavor to that traditional Chinese rice wine.

Q: How can i adjust the spice level in this dish?

A: You can easily control the heat level by remove the seeds from the dried red chili peppers or using less of the chili garlic sauce if you prefer a milder taste.

Szechuan Beef Recipe Substitutions and Variations

If you don’t have soy sauce for marinating the beef, you can try tamari instead. It works real good even if its a bit saltier.
If you’re out of Shaoxing wine, dry sherry is a great alternative and gives a similar flavor.
No dark soy sauce? You can mix regular soy sauce with a smidge of molasses to get that deep color and sweetness.
If you can’t find chili garlic sauce, go with sambal oelek or just red pepper flakes with a little extra minced garlic for a kick.
For beef broth, chicken broth or even water with a bouillon cube can work if you’re in a pinch.

Pro Tips

1. Make sure your beef is sliced real thin and against the grain so it stays tender when you cook it. Using a sharp knife really helps prevent the meat from shredding too much.

2. Heat your pan until it’s really hot before adding the oil. If you put the beef in too early, it might just stewed instead of getting that nice sear, which can affect the flavor.

3. When you cook the garlic, ginger, and dried chilies, keep an eye on them. They can burn very fast and turn bitter so you wanna stir them around quickly and don’t let them sit too long.

4. For the veggies, cook them just a bit so they still keep some crunch. Overcooking the bell peppers and onions will make them mushy so try to add them a bit later in the process.