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!
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.
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Notes
Sichuan peppercorns are what gives this dish its authentic flavor. 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.