Spicy Szechuan Beef
Satisfy your cravings for bold and fiery flavors with this Spicy Szechuan Beef recipe—an irresistible blend of tender beef, crisp bell peppers, and aromatic Szechuan peppercorns. This quick and easy stir-fry is marinated in soy sauce and stir-fried to perfection alongside garlic, ginger, and dried red chilies for that iconic spicy kick. A savory-sweet sauce of hoisin, rice vinegar, and a touch of sugar ties everything together, creating a perfectly balanced dish that’s both complex and comforting. Ready in just 35 minutes, this restaurant-quality meal is best served over steamed rice or noodles, making it an ideal choice for busy weeknights or an impressive dinner option. Bursting with vibrant flavors and textures, this Szechuan classic is a must-try for lovers of Asian cuisine.
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Recipe Information
Ingredients
- 450 grams beef sirloin or flank steak
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 3 cloves garlic
- 1 tablespoon ginger
- 6 pieces dried red chilies
- 1 teaspoon Szechuan peppercorns
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium onion
- 2 tablespoons hoisin sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- 3 tablespoons water
- 2 stalks green onions
Instructions
Thinly slice the beef against the grain into strips. In a bowl, toss the beef strips with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Set aside to marinate for 15 minutes.
While the beef marinates, mince the garlic and ginger. Cut the red and green bell peppers into thin strips, and slice the onion into wedges. Cut the green onions into 1-inch pieces.
In a small bowl, prepare the sauce by mixing together 2 tablespoons of soy sauce, hoisin sauce, rice vinegar, sugar, and water. Set aside.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. When the oil is very hot, add the marinated beef in a single layer. Stir-fry for 2-3 minutes until the beef is browned and just cooked through. Remove the beef from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Reduce the heat to medium-high and add the Szechuan peppercorns. Stir-fry for 30 seconds to release their aroma.
Add the dried red chilies, minced garlic, and ginger to the wok. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.
Increase the heat to high and add the bell peppers and onion. Stir-fry the vegetables for 3 minutes until they are slightly tender but still crisp.
Return the cooked beef to the wok. Pour the prepared sauce over the beef and vegetables, stirring to coat everything evenly. Cook for another 2 minutes until the sauce thickens.
Add the green onions to the wok and give everything a final stir. Remove from heat.
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 2526 mg | 110% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 29.3 g | ||
| Protein | 129.7 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2716 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
