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–+ servings

Szechuan Beef

BeefClassicDinnerHeartyHotSaltySavoryStir-FryStove-TopVegetable
Time :1 hour 15 minutes
Yield :4 servings
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Recipe Background

Takeout menus may differ from Chinese restaurant to Chinese restaurant, but one dish remains constant — Szechuan Beef. But you don't need to call up delivery to enjoy the spicy and savory slices of steak paired with stir-fry classics. All you need is a frying pan or wok and a little patience. It's actually fairly simple to get some beautiful char and a sweet tangy sauce on some bright, sweet bell peppers, crunchy carrots, and tender onions, all of which pair beautifully with the steak. Szechuan Beef looks and tastes like the best version of itself, so you may be tempted to just make it yourself from now on!
Takeout menus may differ from Chinese restaurant to Chinese restaurant, but one dish remains constant — Szechuan Beef. But you don't need to call up delivery to enjoy the spicy and savory slices of steak paired with stir-fry classics. All you need is a frying pan or wok and a little patience. It's actually fairly simple to get some beautiful char and a sweet tangy sauce on some bright, sweet bell peppers, crunchy carrots, and tender onions, all of which pair beautifully with the steak. Szechuan Beef looks and tastes like the best version of itself, so you may be tempted to just make it yourself from now on!

Ingredients

For the steak:

  • 2 tablespoons Chinese black vinegar
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon granulated sugar
  • 2 cloves garlic grated
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon Szechuan peppercorn ground
  • 1 pound sirloin steak sliced very thinly against the grain

For the stir-fry:

  • 3 tablespoons cornstarch
  • 3 tablespoons peanut oil divided
  • 1 tablespoon fermented chili bean paste doubanjiang
  • 6 dried red chiles
  • 1 tablespoon whole Szechuan peppercorns
  • 2 cloves garlic minced
  • 3 green onions thinly sliced, plus more, to taste, for serving
  • salt to taste
  • 2 tablespoons chile oil
  • 2 red bell peppers thinly sliced
  • 2 small carrots thinly sliced
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sambal oelek
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon Chinese black vinegar
  • sesame seeds optional, to taste, for garnish

Directions

  • In a medium bowl, whisk together 2 tablespoons of the black vinegar, the soy sauce, 1 tablespoon of the toasted sesame oil, the granulated sugar, 2 cloves of the garlic, the ginger, the black pepper, and the ground Szechuan peppercorn, until fully combined.
  • Reserve 1/2 of the marinade, setting it aside.
  • Add the steak slices to the remaining marinade in the bowl, tossing until evenly coated.
  • Let the steak marinate at room temperature for 30 minutes.
  • Drain the steak slices and pat them dry with paper towels.
  • In a large bowl, toss together the cornstarch and the marinated beef slices, shaking off any excess cornstarch.
  • In a large skillet over medium-high heat, add 2 tablespoons of the peanut oil.
  • Add the steak slices to the skillet in a single layer, working in batches as needed.
  • Cook the steak slices until they are seared, about 1-2 minutes per side.
  • Transfer the steak slices to a plate. It is okay for them to not be fully cooked yet.
  • Return the skillet to medium heat.
  • Add the remaining peanut oil.
  • Add the bean paste, the dried chiles, the whole peppercorns, the remaining garlic, 3 of the green onions, and the salt.
  • Stir and cook until fragrant, about 1-2 minutes.
  • Add in the chile oil, the bell peppers, and the carrots and cook, stirring occasionally, until slightly softened, about 4 minutes.
  • Add the broth and cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes.
  • Add the hoisin, the sambal oelek, and the reserved marinade, stirring until combined.
  • Bring the hoisin mixture to a simmer.
  • Add the seared steak slices and toss until evenly coated.
  • Cook, stirring until the sauce thickens and the steak slices are fully cooked through at a minimum of 135 degrees F internally for medium-rare, about 2-3 minutes.
  • Transfer the skillet from the heat.
  • Stir in the remaining sesame oil and the remaining black vinegar.
  • Garnish with the sesame seeds and the extra green onions.
  • Serve.
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