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fiery szechuan beef stir-fry recipe - Fiery Szechuan Beef Stir-Fry served in a white bowl overhead view
Chloe

Fiery Szechuan Beef Stir-Fry

fiery szechuan beef stir-fry recipe made easy at home. A bold and numbing stir-fry featuring tender beef, vibrant chilies, and the iconic tingle of Szechuan p
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 380
Ingredients Method

Ingredients
  

Beef & Marinade
  • 1 lb beef flank steak sliced against the grain into thin strips
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon cornstarch
Sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Chinkiang black vinegar or rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 1/4 cup beef stock or water
Aromatics & Heat
  • 2 tablespoons vegetable oil divided
  • 2 teaspoons Szechuan peppercorns lightly crushed
  • 10-12 dried red chilies halved and seeds removed for milder heat
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger finely julienned
  • 6 scallions cut into 2-inch pieces, white and green parts separated
Garnish
  • 1 teaspoon toasted sesame seeds
  • few sprigs fresh cilantro optional

Method
 

  1. In a bowl, combine beef strips with soy sauce, Shaoxing wine, and cornstarch. Let marinate for 10-15 minutes at room temperature.
  2. In a small bowl, whisk together all sauce ingredients until cornstarch dissolves. Set aside.
  3. Heat a large wok or skillet over medium-high heat. Add 1 tablespoon oil, then the Szechuan peppercorns and dried chilies. Stir-fry for 30-45 seconds until fragrant but not burnt, then remove and set aside.
  4. Increase heat to high. Add remaining 1 tablespoon oil to the same wok. Once shimmering, add marinated beef in a single layer. Sear for 1 minute without moving, then stir-fry for another minute until just browned. Remove beef and set aside.
  5. Reduce heat to medium. In the same wok, add garlic, ginger, and white scallion parts. Stir-fry for 20 seconds until aromatic.
  6. Return cooked beef, chilies, and peppercorns to the wok. Pour in the sauce mixture and green scallion parts. Toss everything vigorously for 1-2 minutes until the sauce thickens and coats the beef evenly and beef reaches an internal temperature of 145°F (63°C).
  7. Transfer to a serving plate over steamed rice. Garnish with sesame seeds and fresh cilantro. The dish should sizzle from the residual heat.