Name: Szechuan Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb (450g) flank steak, thinly sliced against the grain; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 tablespoons cornstarch; 2 tablespoons vegetable oil (for frying); 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 6-8 dried red chilies or 1 teaspoon red chili flakes; 1 teaspoon Szechuan peppercorns, crushed (optional); 2 tablespoons soy sauce (for sauce); 1 tablespoon rice vinegar; 1 tablespoon sugar; 1 teaspoon sesame oil (for sauce); 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); 2 green onions, sliced (for garnish); Steamed jasmine or white rice, for serving

Jump to Recipe·Print Recipe

You ever have one of those days where you need something with a little kick? That’s exactly when I reach for this Szechuan beef recipe. It’s got the bold flavors, the heat, the crunch—everything I love about ordering out, but made right in my own kitchen. And trust me, it’s way better when you can tweak the spice level to your liking.

Why You’ll Love This Recipe

This dish is seriously flavorful. We’re talking crispy strips of beef tossed in a rich, spicy, garlicky sauce that clings to every bite. It comes together surprisingly fast, so it’s perfect for busy nights, and the leftovers (if there are any) taste just as good the next day. It’s the kind of dish that makes the kitchen smell amazing and has everyone asking, “What are you making?”

Ingredients (Just a Little Peek!)

You’ll need thinly sliced flank steak, soy sauce, cornstarch, garlic, ginger, dried red chilis or chili flakes, and Szechuan peppercorns if you can find them. There’s also a simple sauce made with soy sauce, rice vinegar, sugar, and a touch of sesame oil. Full list of ingredients is down below in the recipe card.

Directions

Prep the Beef

Start by slicing your beef into thin strips—against the grain for that tender bite. Toss it with soy sauce, a little sesame oil, and cornstarch. Let it sit while you prep the sauce and veggies. This step helps get that crispy texture when you cook it.

Make the Sauce

Whisk together your soy sauce, rice vinegar, sugar, and a bit of sesame oil. If you’re a heat-lover, add some chili paste or more red pepper flakes. Set this aside—you’ll want it ready to go once things start cooking fast.

Crisp Up the Beef

In a hot pan or wok, add a splash of oil and cook the beef in batches. Don’t crowd the pan—you want that golden crisp edge. Set the beef aside once it’s browned and slightly crispy.

Sauté the Flavor Base

Now in the same pan, add a bit more oil if needed and toss in your garlic, ginger, and dried red chilies. Let them sizzle for a minute or so until fragrant, being careful not to burn the garlic.

Bring It All Together

Pour in the sauce, toss the beef back in, and stir everything together until well-coated. Let it cook another minute or two so the sauce thickens and clings to the meat. Sprinkle in crushed Szechuan peppercorns if using—they bring that signature tingly heat.

Expert Tips and Tricks

– Freeze the beef for 15 minutes before slicing—it makes cutting super thin strips so much easier
– Don’t skip the cornstarch step—it’s the secret to that restaurant-style crispy exterior
– If Szechuan peppercorns aren’t your thing, you can leave them out or use a bit of ground black pepper for warmth

Recipe Variations and Possible Substitutions

– Use chicken or tofu instead of beef for a different protein
– Throw in some bell peppers or snow peas for extra crunch and color
– Can’t find Szechuan peppercorns? Try a mix of black pepper and a tiny bit of lemon zest for a similar vibe
– If you’re gluten-free, use tamari instead of soy sauce

Serving and Pairing Suggestions

Serve this Szechuan beef hot over steamed jasmine or white rice to soak up all that saucy goodness. It’s also delicious with stir-fried noodles or tucked into lettuce cups for a lighter option. Add a side of stir-fried bok choy or cucumber salad with vinegar for a cool contrast to the heat.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also microwave it in short bursts, but the skillet keeps the beef from going too soft.

FAQs

Can I make this less spicy?
Absolutely. Just reduce the dried chilies or chili paste and skip the peppercorns if needed.

What cut of beef works best?
Flank steak is ideal, but skirt steak or sirloin also work great—just slice thinly against the grain.

Can I make it ahead of time?
You can prep the beef and sauce ahead, but for best texture, cook it right before serving.

Do I have to use a wok?
Not at all. A large nonstick or cast-iron skillet works perfectly too.

Conclusion

If you’ve been craving something bold and just a little fiery, this Szechuan beef is the answer. It’s quick, satisfying, and way better than anything in a takeout box. Try it once and I promise it’ll earn a permanent spot in your dinner rotation. Let me know how you spice yours up!

Szechuan Beef

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Szechuan Beef is a bold and spicy stir-fry featuring crispy strips of beef tossed in a rich, garlicky sauce. It’s a quick and flavorful dish that’s perfect for satisfying takeout cravings at home.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stir Fry
Cuisine: Chinese
Diet: Gluten Free

Instructions

Marinate the Beef:
In a bowl, combine sliced flank steak with 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 2 tablespoons cornstarch. Mix well and let it sit for 15-20 minutes.
Prepare the Sauce:
In a separate bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, and 1 teaspoon sesame oil. Set aside.
Cook the Beef:
Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add the marinated beef in batches, cooking until browned and crispy. Remove and set aside.
Sauté Aromatics:
In the same pan, add minced garlic, grated ginger, dried red chilies, and crushed Szechuan peppercorns. Stir-fry for about 30 seconds until fragrant.
Combine and Simmer:
Return the cooked beef to the pan. Pour in the prepared sauce and stir to coat. Add the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and clings to the beef.
Serve:
Garnish with sliced green onions and serve hot over steamed rice.

Notes

Protein Variations: Substitute beef with chicken or tofu for a different take.
Vegetable Additions: Add bell peppers or snow peas for extra crunch and color.
Spice Level: Adjust the number of dried chilies or chili flakes to control the heat.
Gluten-Free Option: Use tamari instead of soy sauce.