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Quick Szechuan Beef Stir Fry

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A bold and spicy stir fry featuring tender flank steak and a punchy Szechuan sauce, ready in under 25 minutes. Perfect for busy weeknights when you want a quick, flavorful meal with a numbing kick.

Ingredients

Scale
  • 8 oz flank steak, thinly sliced against the grain
  • 1 tablespoon soy sauce
  • 1 teaspoon Shaoxing wine or dry sherry (optional)
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon sugar
  • 1 tablespoon Szechuan peppercorns, toasted and lightly crushed
  • 2 tablespoons chili oil with flakes
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas or green beans, trimmed
  • 3 green onions, chopped
  • Steamed jasmine rice or noodles (to serve)
  • Optional sesame seeds for garnish

Instructions

  1. Slice 8 oz flank steak thinly against the grain (about 1/8 inch thick). Toss in a bowl with 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine (optional), 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Mix well and marinate for 10-15 minutes.
  2. Toast 1 tablespoon Szechuan peppercorns in a dry pan over medium heat for about 2 minutes until fragrant, shaking often. Let cool and crush lightly using a mortar and pestle or back of a spoon.
  3. In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon chili garlic sauce, 1 teaspoon sugar, toasted crushed Szechuan peppercorns, and 2 tablespoons chili oil with flakes. Stir until sugar dissolves.
  4. Mince 3 cloves garlic and 1-inch piece fresh ginger. Slice 1 red bell pepper thinly and trim 1 cup snap peas or green beans. Chop 3 green onions for garnish.
  5. Heat wok or large skillet over high heat until very hot (2-3 minutes). Add 1 tablespoon vegetable oil and swirl to coat. Add marinated beef in a single layer; sear 1-2 minutes on one side until browned, then stir-fry another minute until just cooked through. Remove beef and set aside.
  6. In the same pan, add more oil if needed. Stir-fry garlic and ginger for about 30 seconds until fragrant. Add bell pepper and snap peas; stir-fry 2-3 minutes until crisp-tender.
  7. Return beef to pan. Pour stir fry sauce over all and toss quickly to coat evenly. Cook another minute to thicken sauce slightly.
  8. Turn off heat. Sprinkle chopped green onions and optional sesame seeds on top. Serve immediately over steamed jasmine rice or noodles.

Notes

Toast Szechuan peppercorns to release their unique numbing flavor. Slice beef thinly against the grain for tenderness. Avoid overcrowding the pan to maintain high heat and proper sear. Adjust chili garlic sauce and chili oil to control spice level. For gluten-free, substitute soy sauce with tamari and check chili garlic sauce labels.

Nutrition

Keywords: Szechuan beef, stir fry, quick dinner, spicy, bold flavor, weeknight meal, easy recipe

Find it online: https://bouncybowl.com/quick-szechuan-beef-stir-fry-recipe-easy-bold-spicy-dinner-idea/