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If you love bold flavors, this Szechuan Beef is about to become your new favorite. Juicy beef, fresh veggies, and a kick of heat all come together in a dish that’s as delicious as it is simple to make. You’ll have dinner on the table in 30 minutes flat!
This Szechuan Beef is one of those recipes I turn to when I’m craving something bold and flavorful but don’t have much time to spare. The beef is so tender, and the sauce has just the right amount of kick – it’s the kind of dish that makes you feel like a total rockstar in the kitchen. Trust me, once you try it, you’ll be making this on repeat!
Before You Start
- Slice the Beef Right: Make sure to slice the flank steak thinly and against the grain. This helps the beef stay tender and cook quickly, so you get that perfect melt-in-your-mouth texture.
- Marinate for Flavor: Give the beef at least 10 minutes to marinate in the soy sauce and cornstarch. This step not only infuses the meat with flavor but also helps it brown nicely when stir-fried.
- Prep Everything First: Stir-frying happens fast, so have all your ingredients chopped and ready to go before you start cooking. This way, you can focus on getting everything perfectly cooked without any stress.
- High Heat is Key: Use high heat when stir-frying the beef and veggies. This quick cooking method locks in the flavors and keeps the veggies crisp while giving the beef a delicious sear.
- Adjust the Spice: The chili garlic sauce brings the heat, so feel free to adjust the amount based on your spice tolerance. Start with less if you’re unsure, and add more if you like it spicy!
Ingredients You’ll Need
- Flank Steak: Use this for tender, juicy slices of beef that cook quickly. You can substitute with skirt steak or sirloin if needed.
- Soy Sauce (Low Sodium): Adds a rich umami flavor to both the marinade and the sauce. Low sodium keeps the dish from becoming too salty.
- Cornstarch: Helps tenderize the beef and gives it a nice, velvety texture when stir-fried.
- Hoisin Sauce: Brings a sweet and savory depth to the sauce, balancing the heat from the chili garlic sauce.
- Rice Vinegar: Adds a bit of tanginess to brighten up all the other flavors.
- Chili Garlic Sauce: This is where the heat comes from! Adjust the amount based on how spicy you like it.
- Sesame Oil: Adds a nutty flavor that really brings the sauce together.
- Sugar: Just a touch to balance out the savory and spicy elements in the sauce.
- Vegetable Oil: Perfect for high-heat stir-frying, keeping everything from sticking to the pan.
- Garlic and Ginger: These aromatics bring a ton of flavor. Fresh is best, but you can use garlic and ginger paste if that’s what you’ve got.
- Red and Green Bell Peppers: Add color and a sweet, slightly smoky flavor. Feel free to swap in other veggies like broccoli or snap peas if you want.
- Onion: Adds a bit of sweetness and depth to the stir-fry.
Start by tossing 1 pound of thinly sliced flank steak with 2 tablespoons of low-sodium soy sauce and 1 tablespoon of cornstarch in a medium bowl. Let it sit for at least 10 minutes.
While the beef is marinating, whisk together 3 tablespoons of low-sodium soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of rice vinegar, 1 tablespoon of chili garlic sauce, 1 teaspoon of sesame oil, and 1 teaspoon of sugar in a small bowl. Set the sauce aside. This sauce is where all the bold, spicy, and savory flavors come from, so don’t skip this step!
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Once the oil is hot, add the marinated beef and stir-fry for about 3-4 minutes, until it’s browned and cooked through. Remove the beef from the skillet and set it aside. Cooking the beef quickly on high heat helps lock in the juices and gives it a nice sear.
In the same skillet, add another tablespoon of vegetable oil. Toss in 3 minced garlic cloves and 1 tablespoon of minced ginger, stirring for about 30 seconds until they’re fragrant. Add 1 medium red bell pepper, 1 medium green bell pepper (both cut into 1-inch pieces), and 1 small onion (cut into 1-inch pieces). Stir-fry for 3-4 minutes until the veggies are tender-crisp.
Add the cooked beef back to the skillet with the veggies. Pour the sauce over everything and stir to coat evenly. Cook for another 1-2 minutes until the sauce thickens slightly and everything is heated through. If you’re adding roasted peanuts, toss them in now for a nice crunchy texture. Garnish with sliced green onions and sesame seeds if you like, and serve it up hot.
How To Serve
I love serving Szechuan Beef with a few simple sides to round out the meal. Here are some of my favorite dishes to serve alongside:
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the beef and veggies ahead of time. Marinate the beef and chop the veggies earlier in the day, then store them separately in the fridge. When you’re ready to eat, stir-fry everything together and serve fresh.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to keep the beef tender and the veggies crisp.
Can I freeze Szechuan Beef?
You can freeze this dish, but keep in mind that the veggies may lose some of their crunch. If you plan to freeze, it’s best to freeze the beef and sauce separately from the veggies. They can be stored in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
What if I don’t have flank steak?
You can substitute flank steak with skirt steak, sirloin, or even chicken breast if you prefer. Just be sure to slice it thinly against the grain to keep the meat tender.
How do I keep the beef tender?
Marinating the beef in soy sauce and cornstarch helps tenderize it, and cooking it quickly over high heat prevents it from becoming tough. Avoid overcooking, as that can make the beef chewy.
More Delicious Asian Dishes
- Asian Style Chicken And Broccoli
- Easy Beef and Broccoli
- Thai Drunken Noodles
- Asian Ground Beef Noodles
- Chinese Style Meat Buns
Szechuan Beef
Equipment
Ingredients
For the Beef Marinade:
- 1 pound flank steak thinly sliced against the grain
- 2 tablespoons soy sauce low sodium
- 1 tablespoon cornstarch
For the Sauce:
- 3 tablespoons soy sauce low sodium
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce or to taste
- 1 teaspoon sesame oil
- 1 teaspoon sugar
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1 medium red bell pepper cut into 1 inch square pieces
- 1 medium green bell pepper cut into 1 inch square pieces
- 1 small onion cut into 1 inch square pieces
- ½ cup roasted peanuts optional
- 2 green onions sliced (for garnish)
- sesame seeds for garnish, optional
Instructions
- In a medium bowl, combine the sliced flank steak with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Toss to coat evenly and let marinate for at least 10 minutes.
- In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, chili garlic sauce, sesame oil, and sugar. Set aside.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over high heat. Add the marinated beef and cook until browned and cooked through, about 3-4 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the sliced red and green bell peppers and onion. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
- Return the cooked beef to the skillet. Pour the sauce over the beef and vegetables, stirring to coat everything evenly. Cook for an additional 1-2 minutes, until the sauce is heated through and slightly thickened.
- If using, stir in the roasted peanuts. Garnish with sliced green onions and sesame seeds, if desired.
- Serve immediately over cooked rice.
Tips & Notes:
- Slice the beef thinly against the grain to keep it tender during cooking.
- Adjust the amount of chili garlic sauce to control the spice level to your liking.
- If you’re short on time, you can marinate the beef for as little as 10 minutes, but longer marinating will give it more flavor.
- Use any vegetables you like in this stir-fry, such as broccoli or snap peas, for added variety.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet for best results.
