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!

I’m always making our favorite take out dishes at home including honey chicken, beef and broccoli stir fry, and this spicy Szechuan beef. If you love heat, you must try this recipe!

When I go to my local Chinese restaurant, I always order the Szechuan beef. It’s got the perfect blend of tender steak and veggies with sweet, savory and spicy flavors. My version uses ingredients that are available in most grocery stores which makes this recipe quick and easy!

What is Szechuan beef?

This dish is a stir fry that contains plenty of spice in the form of sichuan peppercorns and dried red chilies. Szechuan food comes from the Sichuan providence of China, which is how it got its name. Szechuan beef also typically contains vegetables such as peppers and onions, and also may contain peanuts or other nuts in some cases.

How do you make Szechuan beef?

This recipe starts with thinly sliced flank steak that is coated in corn starch and seasonings, then pan fried until crispy. Remove the steak from the pan, then add in veggies, dried red chilies and Sichuan peppercorns. While the steak and vegetables are cooking, prepare the sauce by whisking together soy sauce, hoisin sauce, sesame oil and beef broth. Pour the sauce over the meat and vegetables, then let it simmer until thickened. Serve this dish immediately over steamed rice and enjoy.

Tips for the perfect stir fry

• Sichuan peppercorns are what gives this dish its authentic flavor. These peppercorns have a citrus flavor and also provide a tingly numbing type sensation in the mouth which contributes to the heat of this dish. 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. Chiles de arbol are small Mexican chili peppers that are commonly found in grocery stores. They add a lot of flavor and meld well with the sauce.
• This recipe uses hoisin sauce as part of the flavoring components. Hoisin sauce has a dark brown appearance and a slightly sweet and tangy flavor. Many Chinese dishes use hoisin sauce to provide depth of flavor to the dishes. You can find hoisin sauce in the Asian section of your local supermarket.
• Szechuan beef will stay fresh in the refrigerator for up to 4 days which makes this a great dish for meal prep.
• I recommend serving your stir fry over steamed rice to help temper the heat. Other options include quinoa, stir fry noodles or cauliflower rice.
• While I typically use flank steak because it is tender and readily available, you can use a different cut of steak such as sirloin.

Flavor Variations

This dish is great as-is, but you can also change up the ingredients to customize it to your tastes.

• Protein: Instead of steak, try cubed chicken breast, chicken thighs, shrimp or tofu.
• Vegetables: While bell peppers are commonly found in this dish, I’ve also seen it served with other vegetables including mushrooms, broccoli and carrots.
• Nuts: Some versions of Szechuan beef contain peanuts. Roasted cashews or sliced almonds would also be a good choice.

You can’t go wrong with the sweet and spicy flavors of this classic recipe. Next time you’re craving Chinese food, skip the take out and make it at home!

More Asian inspired recipes to try

• General Tso’s Chicken
• Beef Chow Mein
• Potstickers
• Honey Chicken
• Chicken Fried Rice

Szechuan Beef Video