A bold and flavorful stir-fry, this Szechuan Spicy Beef combines tender beef, crisp vegetables, and a spicy, savory sauce made with hoisin, oyster sauce, and Szechuan chili paste. Perfect for those who love heat and umami-packed dishes!
PrintSzechuan Spicy Beef
bold, spicy flavors make your heart sing, then this Szechuan Beef dish is calling your name. Inspired by the iconic flavors of China’s Sichuan province, this recipe celebrates the mouth-tingling magic of chili, garlic, and umami-rich soy sauce. The beef is tender thanks to a velveting marinade, then flash-cooked to create those deliciously crisp edges that soak up every drop of sauce.
This version was born from curiosity—years ago, while working as a food sales rep, I frequently called on Asian restaurants. Between product talks and handshakes, I’d often steal a peek into their kitchens, fascinated by their technique. I noticed the beef was always melt-in-your-mouth tender. I asked questions, watched closely, and learned the secret: thin slices of beef marinated in a mix of soy sauce, cornstarch, oil, and a touch of acid like rice vinegar or wine—a method known as velveting. It completely changed the way I cook stir-fry.
The spicy Szechuan sauce clings perfectly to the velveted beef, delivering that satisfying combination of sweet, salty, and spicy that defines Chinese takeout—but this version tastes even better because it’s homemade. Paired with steamed rice or tossed over noodles, it’s a quick weeknight dinner that tastes like it came from your favorite restaurant.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Beef
- Method: Stovetop, Wok
- Cuisine: Asian
Ingredients
1 lb flank steak or sirloin, thinly sliced against the grain
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 green onions, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp Szechuan peppercorns (optional but traditional)
2 tbsp neutral oil (like canola or peanut)
For the Sauce
3 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp hot chili sauce ( I use sriracha hot chili sauce )
1 tsp sesame oil
1 tsp cornstarch
1 tsp sugar
For Velveting the Beef – (Full instructions on How to Velvet Beef)
1 tbsp soy sauce
1 tbsp cornstarch
1 tbsp neutral oil
1 tsp rice wine or dry sherry
Instructions
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Velvet the Beef: In a bowl, combine beef with soy sauce, cornstarch, oil, and rice wine. Mix well and let sit for 30 minutes. For full technique, see How to Velvet Beef.
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Make the Sauce: In a small bowl, whisk together soy sauce, hoisin, vinegar, chili sauce, sesame oil, cornstarch, and sugar. Set aside.
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Stir-Fry the Beef: Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Add the velveted beef in batches and sear until just browned. Remove and set aside.
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Sauté Aromatics: In the same pan, add another tablespoon of oil. Toss in the Szechuan peppercorns and toast for 30 seconds. Add garlic, ginger, and bell peppers. Stir-fry until just tender, about 2–3 minutes.
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Combine & Finish: Return the beef to the pan. Pour in the sauce and stir to coat everything. Let simmer 1–2 minutes until sauce thickens. Stir in green onions and remove from heat.
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Serve: Enjoy hot over steamed rice, jasmine rice, or noodles. Sprinkle with additional green onion or sesame seeds if desired.
Notes
- Szechuan Peppercorn Substitute: If you don’t have Szechuan peppercorns, you can use red pepper flakes for heat. While they won’t replicate the signature numbing sensation of true Szechuan peppercorns, they do provide a nice spicy kick. For a slightly closer flavor, try a mix of red pepper flakes with a touch of ground coriander or lemon zest.
Pairings:
- Sides: Serve with steamed jasmine rice, fried rice, or garlic noodles to soak up the sauce.
- Vegetables: Pair with stir-fried bok choy, snow peas, or a cool cucumber salad for balance.
- Wine: A lightly sweet white like Riesling or Gewürztraminer works beautifully with the spice. Pinot Noir is a nice red option.
- Beer: A crisp Pilsner or lager pairs well and helps mellow the heat.
- Heat Level Tip: Adjust the amount of chili oil or crushed red pepper to your taste.
- Marinating Tip: Marinate the beef for no more than 1–2 hours. Longer than that, and the texture can become too soft, especially if the marinade contains soy sauce or other acidic ingredients.
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Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice.
Nutrition
- Serving Size: 1/4 of total recipe
- Calories: 350
- Fat: 22
- Carbohydrates: 12
- Protein: 25