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!

Szechuan beef with peppers, onions and spices.

This Szechuan beef is a spicy stir fry made with tender pieces of beef and colorful vegetables. This Szechuan beef is a spicy stir fry made with tender pieces of beef and colorful vegetables.

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.

Seared beef slices in a pan.

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.

Sauteed vegetables, chilis and peppercorns in a skillet.

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.

Steak, peppers and onions cooked in a pan.

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.

A bowl of Szechuan beef served over steamed rice.

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

Szechuan Beef Video

5 from 17 votes

Szechuan Beef

AuthorSara Welch
Szechuan beef with peppers, onions and spices.
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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Main Course
Cuisine Asian
Serves 4 servings


For the stir fry

  • 1/4 cup vegetable oil or any neutral flavored oil
  • 1 pound flank steak thinly sliced
  • 1/4 cup corn starch
  • 1/2 cup yellow onion cut into 1/2 inch pieces
  • 1 red bell pepper cut into 1 inch pieces
  • 1 green bell pepper cut into 1 inch pieces
  • 25 small dried red chilies or more if desired
  • 1 tablespoon sichuan peppercorns optional
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • salt and pepper to taste

For the sauce

  • 3 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon corn starch
  • 1/3 cup beef broth


  • Place the steak in a bowl with the corn starch and salt and pepper to taste. Toss to combine. Heat the vegetable oil in a large pan over high heat.
  • Place the steak in a single layer in the pan. Cook for 2-3 minutes per side until golden brown. You may have to do this step in batches.
  • Remove the steak from the pan. Place on a plate and cover to keep warm.
  • Add the onion and red and green bell peppers to the pan. Stir in the chilies and sichuan peppercorns. Cook for 3-4 minutes or until vegetables are softened.
  • Add the garlic and ginger to the pan; cook for an additional 30 seconds. Return the beef to the pan with the vegetables.
  • While the steak and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl until smooth.
  • Add the sauce to the beef mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.


Calories: 295kcal | Carbohydrates: 12g | Protein: 35g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 173mg | Sodium: 788mg | Fiber: 3g | Sugar: 5g

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Recipe Rating


  1. 5 stars
    I really enjoyed this recipe, the heat level is good, I did add the dried chilies but did not eat them and the Szechuan peppercorns was a great addition to the meal. Thank you

  2. 5 stars
    This looks better than most of the take out I’ve seen! My oldest loves heat in his dishes, I know he’d really enjoy finding this on the table.

  3. 5 stars
    Ooo gimme some flava! This dish is bursting with flavor – I loved all the chilis in it. So pretty, too! Make this!!

  4. 5 stars
    I could DRINK that sauce. We love Asian inspired dinners and this one is happening this weekend! Thanks for the inspiration.

  5. 5 stars
    Just like take out! I made this for my Szechuan food loving husband and he was really impressed! Thank you for sharing!

  6. 5 stars
    We’ve been trying to make all of our take out favorites at home for the last few months. Adding this to our list. Looks amazing!