Tingly Szechuan Pepper Beef Noodles
Get ready to ignite your taste buds with Tingly Szechuan Pepper Beef Noodles, a bold and aromatic dish that brings classic Chinese flavors to your table in just 40 minutes! This recipe combines tender slices of marinated beef sirloin with the mouth-numbing tingle of toasted Szechuan peppercorns, fiery dried chilies, and an umami-rich sauce featuring dark soy sauce, Shaoxing wine, and chili oil. Tossed with chewy wheat noodles, crisp bok choy, and a finishing sprinkle of sesame seeds, this savory stir-fry is both spicy and comforting. Perfect for a quick weeknight dinner or an adventurous culinary experience, these noodles deliver an irresistible combination of heat, depth, and texture.
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Recipe Information
Ingredients
- 300 grams Beef sirloin
- 4 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 3 tablespoons Vegetable oil
- 2 teaspoons Szechuan peppercorns
- 6 Dried red chilies
- 4 Garlic cloves
- 1 inch piece Ginger
- 4 Scallions (green onions)
- 2 tablespoons Dark soy sauce
- 1 tablespoon Light soy sauce
- 1 tablespoon Chili oil
- 2 tablespoons Shaoxing wine
- 1 tablespoon Brown sugar
- 400 grams Wheat noodles
- 2 heads Bok choy
- 2 teaspoons Sesame seeds
Instructions
Thinly slice the beef sirloin against the grain and place it in a bowl. Add 2 tablespoons of soy sauce and cornstarch. Mix well and let marinate for 10 minutes.
Toast the Szechuan peppercorns in a dry pan over medium heat until fragrant, about 1-2 minutes. Grind them into a coarse powder using a mortar and pestle or spice grinder.
Chop the dried red chilies into small pieces, mince the garlic, and grate the ginger. Slice the scallions into 1-inch pieces and separate the whites from the greens.
Bring a large pot of water to boil and cook the wheat noodles according to package instructions. Drain and set aside.
In the same pot of boiling water, briefly blanch the bok choy for 1-2 minutes until tender. Remove and set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Add the marinated beef slices and stir-fry for 2-3 minutes until just cooked through. Remove the beef and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir in the ground Szechuan peppercorns, chopped dried chilies, garlic, ginger, and the white parts of the scallions. Stir-fry for about 30 seconds until aromatic.
Add the dark soy sauce, light soy sauce, chili oil, Shaoxing wine, and brown sugar to the wok. Stir well to combine and let the sauce simmer for 1 minute.
Return the cooked beef to the wok, followed by the drained noodles and blanched bok choy. Toss everything together until evenly coated in the sauce and heated through.
Garnish with the green parts of the scallions and sesame seeds before serving. Enjoy your tingly, flavorful Szechuan Pepper Beef Noodles!
Nutrition Facts
Calories |
2097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 26.7 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 5738 mg | 249% | |
| Total Carbohydrate | 172.3 g | 63% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 18.1 g | ||
| Protein | 123.4 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 582 mg | 45% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 4167 mg | 89% | |
*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.
