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5.0 from 159 votes

Szechuan Beef

This Szechuan beef is a spicy stir fry made with tender pieces of beef and colorful vegetables, all tossed in a sweet and savory sauce. A classic Chinese style dish that is even better than what you'd get at a restaurant!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 295 kcal
Course: Main Course
Cuisine: Asian

Ingredients

For the stir fry
  • 1/4 cup vegetable oil or any neutral flavored oil
  • 1 pound flank steak thinly sliced
  • 1/4 cup corn starch
  • 1/2 cup yellow onion cut into 1/2 inch pieces
  • 1 red bell pepper cut into 1 inch pieces
  • 1 green bell pepper cut into 1 inch pieces
  • 25 small dried red chilies or more if desired
  • 1 tablespoon Sichuan peppercorns optional
  • 2 teaspoons minced garlic 
  • 1 teaspoon minced ginger
  • salt and pepper to taste
For the sauce
  • 3 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon corn starch
  • 1/3 cup beef broth

Instructions

    Cup of Yum
  1. Place the steak in a bowl with the corn starch and salt and pepper to taste. Toss to combine. Heat the vegetable oil in a large pan over high heat.
  2. Place the steak in a single layer in the pan. Cook for 2-3 minutes per side until golden brown. You may have to do this step in batches.
  3. Remove the steak from the pan. Place on a plate and cover to keep warm.
  4. Add the onion and red and green bell peppers to the pan. Stir in the chilies and sichuan peppercorns. Cook for 3-4 minutes or until vegetables are softened.
  5. Add the garlic and ginger to the pan; cook for an additional 30 seconds. Return the beef to the pan with the vegetables.
  6. While the steak and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl until smooth.
  7. Add the sauce to the beef mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.

Notes

  • Sichuan peppercorns are what gives this dish its authentic flavor. I am able to find the peppercorns in larger grocery stores and in Asian markets. If you can’t find this spice, it’s fine to omit it. You can break open a few of the chili peppers and sprinkle the seeds into the dish to create more heat if you don’t have the peppercorns.
  • Dried red chilies contribute a lot of the heat and a mild nutty flavor. While several types of dried red chilies can be used in Szechuan dishes, I use an Asian red chili or chiles de arbol. 

Nutrition Information

Calories 295kcal (15%) Carbohydrates 12g (4%) Protein 35g (70%) Fat 18g (28%) Saturated Fat 6g (30%) Cholesterol 173mg (58%) Sodium 788mg (33%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 295

% Daily Value*

Calories 295kcal 15%
Carbohydrates 12g 4%
Protein 35g 70%
Fat 18g 28%
Saturated Fat 6g 30%
Cholesterol 173mg 58%
Sodium 788mg 33%
Fiber 3g 12%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.