5 from 16 votes
Easy Szechuan Beef Recipe
Szechuan beef stir fry highlights thinly sliced beef cooked quickly over high heat with aromatic Szechuan peppercorns, dried chiles, and a flavorful soy-based sauce. The sauce combines soy, hoisin, mirin, and spices to create a sweet, savory, and mildly spicy coating. Finished with scallions and sesame seeds, this dish balances bold flavors and textures for an authentic taste experience.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
6
Calories:
329 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
For the Stir Fry Sauce:
- 1/4 cup soy sauce I use GF, low sodium
- 3 tablespoons water
- 2 tablespoons hoisin sauce (GF)
- 2 tablespoons mirin or Shaoxing, rice wine
- 2 tablespoons brown sugar *optional
- 2 tablespoons ginger fresh grated
- 4-6 cloves garlic minced
- 1 tablespoon Szechuan peppercorns
For the Beef:
- 1 1/2 pounds flat iron steak (or flank steak)
- 1 1/2 tablespoon cornstarch (or arrow root)
- 1 tablespoon sesame oil
- 2 tablespoon peanut oil
- 6-12 whole dried Sichuan chile peppers (or crushed red pepper to taste)
- 1 bunch scallion cut into 1.5 inch segments
- 1 tablespoon sesame seeds
Instructions
- In a liquid measuring cup, add all the ingredients for the stir fry sauce. Slice the scallions and set aside. Allow the ginger, garlic, and Szechuan peppercorns to soak while you slice the beef.
- Lay the flat iron steak on a cutting board. Cut the beef against the grain into thin slivers. Then toss the beef strips with the corn starch.
- Set a wok (or XL skillet) over high heat. Add both oils. When the oil starts to smoke, carefully toss in the beef strips and Szechuan chiles. Quickly move them around the wok to stir fry the beef on both sides.
- Once the beef is mostly cooked (2-4 minutes) stir in the sauce. Allow the sauce to simmer and thicken. Once it reaches your desired consistency, turn off the heat. Serve warm, sprinkled with chopped scallions and sesame seeds.
Cup of Yum
Notes
- Szechuan peppercorns and dried chiles are available at Asian markets or online; they provide characteristic numbing heat but the chiles are usually removed before serving.
- For mild versions, omit chiles or use crushed red pepper sparingly.
- Either Shaoxing or mirin wine can be used for flavor according to availability.
Nutrition Information
Serving
5oz
Calories
329kcal
(16%)
Carbohydrates
10g
(3%)
Protein
23g
(46%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Cholesterol
75mg
(25%)
Sodium
528mg
(22%)
Potassium
451mg
(10%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
315IU
(6%)
Vitamin C
1.7mg
(2%)
Calcium
40mg
(4%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 329
% Daily Value*
| Serving | 5oz | |
| Calories | 329kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 75mg | 25% |
| Sodium | 528mg | 22% |
| Potassium | 451mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.