Szechuan Beef

Why You’ll Love It

As good as the restaurant version: This recipe is so good. You’ll enjoy it just as much as the Szechuan beef at your local Chinese restaurant (maybe better because you control how spicy it gets!)
Easy to make: Stir fried dishes are almost always straightforward to make. It’s largely a question of adding ingredients to a wok or skillet and stir frying them.
A quick dinner: You can have Szechuan beef prepped, cooked and on the table ready to eat in just half an hour!

Szechuan Beef Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Flank steak: I used thinly sliced flank steak but you can use your preferred cut of beef.
Dried red chilies: To give the dish its characteristic heat.
Aromatics: Fresh ginger, garlic and onion add plenty of fragrant flavor.
Sichuan peppercorns: You can find these at most grocery stores in the spices aisle. If not, you can use black peppercorns instead.
Hoisin sauce: For a contrasting sweetness.
Soy sauce: Adds a salty, savory taste.
Brown sugar: Also for sweetness.
Sesame oil: Pairs well with the other sauce ingredients.
Chicken broth: For the sauce.
Cornstarch: A thickener. Also, coating the beef in cornstarch seals the outside to stop juices running out, which ensures a tender, juicy result. This technique is known as “velveting” the beef.

How to Make Spicy Szechuan Beef

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Brown the steak: Toss the meat with salt, pepper and corn starch and then cook it in oil in a skillet or wok until golden. Remove it to a plate.
Cook the vegetables: Add bell peppers and onions to the same pan and cook until tender.
Add the aromatics: Add the dried chili peppers, garlic, ginger, and peppercorns, and cook until fragrant.
Make the sauce: Whisk the sauce ingredients together.
The finishing touches: Add the sauce and sliced beef back into the skillet and cook until thick, then serve over rice with a green onion garnish if liked.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, check your cornstarch is gluten-free. If not, you can sub arrowroot powder. Also check you’re using gluten-free chicken broth and wheat-free soy sauce.
Protein: Flank steak, skirt steak, ribeye, New York strip, and top sirloin all work great. Or you could swap the steak for chicken breast, pork, shrimp, or tofu.
Vegetables: Add mushrooms, broccoli, bok choy, eggplant, yellow or green bell peppers, zucchini, carrots, snow peas, or baby corn.
Reduced salt: To help control the saltiness, use low-sodium chicken broth and low-sodium soy sauce.
Nice ‘n spicy (or not!) Dried red chilies and peppercorns add a lot of heat to this dish, use less or more less than the recipe specifies, based on your preference. You could also offer crushed red pepper flakes at the table for those who want a very spicy stir fry!
For garnish: I like to add chopped green onions for a garnish. You could also add some toasted sesame seeds.

Serving Suggestions

Appetizers: Begin your meal with crab cake egg rolls or turkey potstickers.
Side dishes: Pair this beef in Szechuan sauce with boiled or steamed rice, hibachi fried rice or hibachi noodles. It’s also good with lo mein.
Desserts: Finish up with a cooling dessert, perhaps homemade ice cream or an ice cream cake.

How to Store Szechuan Beef

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze leftovers in a freezer-friendly container or Ziploc bag and store in the freezer for up to 3 months.
Thaw: Thaw overnight in the fridge before reheating.
Reheat: Reheat in a skillet over a medium heat until warmed through. Add a splash of chicken broth or soy sauce to loosen the sauce.