Szechuan Beef is the dish you whip up when you want dinner to taste bold, fiery, and a little bit addictive. Imagine juicy strips of beef seared to perfection, tossed together with vibrant bell peppers and kissed with just the right amount of numbing Szechuan peppercorns and chilies. With each bite, you get layers of savory, tangy, and spicy flavors that dance on your tongue. If you’re craving a restaurant-worthy meal that’s easily made at home, this is the one to try!

Ingredients You’ll Need

This Szechuan Beef recipe is all about letting fresh, simple ingredients work their magic. Each ingredient plays a specific role, from adding heat and umami to bringing in color and crunch. Don’t skip any—the harmony is what makes this dish so irresistible!

Flank steak (1 pound, thinly sliced against the grain): Using flank steak keeps the beef tender and soaks up all the delicious marinade flavors.
Soy sauce (2 tablespoons, for marinade): Adds saltiness and helps soften and flavor the beef while it marinates.
Cornstarch (1 tablespoon): Makes the beef slices silky and helps achieve that lovely seared crust.
Vegetable oil (2 tablespoons): Great for high-heat searing in your wok or skillet.
Red bell pepper (1, thinly sliced): For a splash of sweetness and beautiful color in the stir fry.
Green onions (1/2 cup, sliced): Brings fresh, oniony flavor to balance the spicy sauce.
Dried red chilies (4): The classic way to deliver that signature Szechuan heat—use less or more to suit your taste.
Garlic (3 cloves, minced): Essential for rich aroma and depth of flavor.
Fresh ginger (1 tablespoon, minced): Brightens the dish and adds a subtle heat.
Low-sodium soy sauce (1/4 cup, for the sauce): Deepens the overall savory notes without making the dish too salty.
Rice vinegar (2 tablespoons): Balances out the rich flavors with a gentle acid lift.
Hoisin sauce (2 tablespoons): Adds a sweet and tangy complexity to the sauce.
Szechuan peppercorns (1 tablespoon, crushed): Delivers the unmistakable tingling sensation and citrusy aroma Szechuan food is known for.
Brown sugar (1 tablespoon): Gives the sauce body and rounds out the heat.
Chili garlic sauce (1 teaspoon, optional): For those who like an extra kick of spice and pungency.
Sesame oil (1 teaspoon): Drizzled at the end, this brings a gorgeous aroma and toasted finish.

How to Make Szechuan Beef

Step 1: Marinate the Beef

Start by tossing your thinly sliced flank steak with 2 tablespoons of soy sauce and the cornstarch in a medium bowl. This quick marinade not only infuses the beef with flavor but also helps achieve that signature velvety texture once cooked. Let it sit for about 10 minutes. While the beef marinates, get your sauce and veggies ready—this dish moves quickly!

Step 2: Prepare the Szechuan Sauce

In a small bowl, whisk together the remaining soy sauce, rice vinegar, hoisin sauce, those luscious crushed Szechuan peppercorns, brown sugar, and chili garlic sauce if you’re craving an extra layer of fire. This vibrant sauce is the heart of Szechuan Beef—a perfect balance of umami, sweet, tangy, and spicy that clings to every strip of meat.

Step 3: Sear the Beef

Heat your vegetable oil in a large skillet or wok over high heat. Once it’s shimmering-hot, add the marinated beef in a single layer. Let it cook undisturbed for about 2-3 minutes until golden and just cooked through. Don’t overcrowd the pan—if needed, sear in batches. Scoop the beef onto a plate and keep it nearby.

Step 4: Build the Aromatics

Add the dried red chilies to the hot pan, followed a few seconds later by the minced garlic and ginger. Stir-fry for about 30 seconds, just until the garlic is fragrant but not burnt. That smell is absolutely mouthwatering—this is when the kitchen starts to fill with the promise of great things to come!

Step 5: Stir-Fry the Veggies

Toss in your red bell pepper slices. Stir-fry for about 2 minutes, just until they start to soften but still keep their vibrant punch of color. The quick cooking keeps their flavor fresh and their texture crisp-tender.

Step 6: Combine Everything

Return the browned beef to your skillet, pour in that richly seasoned Szechuan sauce, and give it all a good toss. Keep stir-frying for another 2-3 minutes. The sauce thickens and turns glossy, coating every piece. Right at the end, stir in the sliced green onions and drizzle over the sesame oil for a final flourish. There you have it—Szechuan Beef, ready to wow!

How to Serve Szechuan Beef

Garnishes

When it comes to garnishes, a sprinkle of extra sliced green onions or a scattering of toasted sesame seeds never goes amiss. For a restaurant-worthy touch, you can even add a light zesting of orange peel, which lifts the flavors and adds an aromatic pop. The contrast of fresh and toasty toppings makes every bite more interesting.

Side Dishes

Szechuan Beef is crave-worthy alongside fluffy steamed jasmine rice—which soaks up all the bold sauce. If you want to make it a real feast, serve it with garlicky stir-fried bok choy, simple steamed broccoli, or even chilled sesame cucumber salad for a cooling contrast. It’s all about letting that spicy beef take center stage, with the sides playing a supporting role.

Creative Ways to Present

For a fun twist, serve Szechuan Beef over a bed of hot noodles or inside crispy lettuce cups for a lighter bite. Turn it into a build-your-own bowl with assorted toppings: more chilies, roasted peanuts, or pickled veggies. Whether you’re plating it family-style or in individual bowls, this dish is guaranteed to impress with its vibrant color and aromatic steam.

Make Ahead and Storage

Storing Leftovers

Leftover Szechuan Beef can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it an irresistible second-day meal. Just make sure you let it cool to room temperature before sealing it up!

Freezing

Szechuan Beef freezes beautifully. Portion it into freezer-safe bags or containers, pressing out as much air as possible, and freeze for up to 2 months. When you’re ready for a quick, satisfying dinner, just thaw overnight in the fridge.

Reheating

For the best results, reheat your Szechuan Beef gently in a skillet over medium heat until warmed through. Add a splash of water or a little extra soy sauce if the sauce seems thick. A microwave will work in a pinch, but the skillet preserves the beef’s texture and keeps those veggies fresh and lively.

FAQs

Can I make Szechuan Beef less spicy?

Absolutely! To dial back the heat, simply reduce the number of dried red chilies and use fewer Szechuan peppercorns. You can also skip the chili garlic sauce. The dish will keep its bold flavor but without the fiery kick.

What if I can’t find Szechuan peppercorns?

Szechuan peppercorns are unique, but if you can’t find them, you can substitute with a mix of black pepper and a hint of lemon zest for that citrusy undertone. It won’t be exactly the same, but it’ll mimic the aroma nicely.

Can I use a different cut of beef?

Certainly! Flank steak is most traditional for Szechuan Beef, but skirt steak or sirloin strips also work beautifully. The key is to cut the beef thinly against the grain to ensure tenderness.

Is Szechuan Beef gluten-free?

As written, this recipe uses soy sauce and hoisin, which contain gluten. To make your Szechuan Beef gluten-free, swap in tamari or a certified gluten-free soy sauce, and choose a gluten-free hoisin sauce.

What vegetables can I add for more crunch?

Feel free to stir in sliced carrots, snap peas, or even baby corn during step five! These veggies keep their crunch and pair really well with the saucy, spicy beef.

Final Thoughts

If you love a meal that’s full of personality and heat, Szechuan Beef is absolutely the recipe to try next. It’s quick enough for busy evenings but impressive enough to serve guests. Once you try it, you might just crave those bold, lively flavors again and again. Give it a shot—you’ll see why it’s a classic!

Szechuan Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 18 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Savor the bold flavors of Szechuan Beef with this easy-to-follow stir-fry recipe. Tender slices of flank steak are cooked with a spicy, savory sauce, bell peppers, and aromatics, creating a satisfying dish that pairs perfectly with steamed rice.

Ingredients

Scale

Marinated Beef:

1 pound flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch

Sauce:

1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon Szechuan peppercorns, crushed
1 tablespoon brown sugar
1 teaspoon chili garlic sauce (optional)
1 teaspoon sesame oil

Stir-Fry:

2 tablespoons vegetable oil
1 red bell pepper, thinly sliced
1/2 cup sliced green onions
4 dried red chilies
3 cloves garlic, minced
1 tablespoon fresh ginger, minced

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Instructions

Marinate the Beef: Toss flank steak with soy sauce and cornstarch; set aside.
Prepare the Sauce: Whisk together soy sauce, rice vinegar, hoisin sauce, peppercorns, sugar, and chili garlic sauce.
Stir-Fry: Cook marinated beef, then stir-fry chilies, garlic, ginger, bell pepper. Add sauce, cook until thickened. Finish with green onions and sesame oil. Serve hot with rice.