Szechuan Beef

This Szechuan Beef stir fry combines mouthwatering marinated flank steak with tender-crisp bell peppers, onions, garlic, and ginger in a spicy and savory sauce seasoned with Szechuan peppercorns and a little bit of brown sugar to mellow the heat.

This is one of our favorite stir-fry dishes, much better than Chinese take-out, and a must-try for spicy food lovers. It is healthy, easy to make, and so full of flavor. I love to serve this with my gyoza (Japanese potstickers), classic egg rolls, bacon-wrapped water chestnuts, or crab rangoons.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Beef broth: preferably low-sodium
• Soy sauce: again, try to use low-sodium
• Oyster sauce: It is a savory condiment used in Chinese cooking. Not everyone has access to oyster sauce or likes it, so feel free to substitute Hoisin sauce. The flavor will be a little different, but it is equally delicious. You can find hoisin sauce in the Asian section of your local grocery store, along with the other jarred sauces.
• Rice vinegar: substitute apple cider vinegar or champagne vinegar.
• Szechuan peppercorns can be challenging to find. To substitute them, use regular black peppercorns, coriander seeds, and lemon zest in this ratio.
• Oil: olive or vegetable oil
• Grated ginger: Ginger paste works just as well as fresh ginger, and once opened, it lasts about one month in the fridge.
• Dried red chilis: You can substitute sambal Oelek or crushed red pepper flakes for the dried red chilis. Start with 1/2 tablespoon Sambal Oelek or 1/4-1/2 teaspoon red pepper flakes, and add more if desired.

How to Make Szechuan Beef

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

First, in a medium bowl, whisk together the beef broth, low-sodium soy sauce, oyster sauce (or hoisin sauce), rice vinegar, sesame oil, brown sugar, cornstarch, and Szechuan peppercorns. Add the sliced flank steak to a large bowl, pour half of the marinade over the top, toss to coat, and cover the bowl with plastic wrap. Set the remaining marinade aside to use as a sauce.

Let the steak marinate at room temperature for about 30 minutes. Add the dried red chiles to a small bowl and pour lukewarm water over them. Turn them occasionally, and drain after 30 minutes.

Then, heat a little oil in a large skillet over medium-high heat. Using tongs, remove the meat from the marinade, shaking off any excess marinade. Add the beef to the skillet in a single layer and sear it. Flip it and sear the other side. Remove it to a plate and cover it to keep it warm. Work in batches to keep from crowding the skillet, and add more oil when needed. Discard the marinade that the meat was in.

If needed, carefully wipe out the skillet. But be careful as it will be very hot. Heat a little more oil in the skillet over medium-high heat. Add the bell peppers and onions and stir fry for 2-3 minutes. Reduce the heat to low and add the garlic, ginger, and chiles. Cook for 1 minute while stirring very frequently. Remove the veggies to a plate. Add the marinade/sauce that you set aside to the skillet over low heat and cook until slightly thickened. Don’t worry. It will thicken as you add the veggies and beek to the skillet. Stir to warm and coat everything.

Preparation Tips

• Slice the flank steak about 1/4 inch thick against the grain. Cut perpendicular to the muscle fibers.
• Don’t marinate the steak at room temperature for more than 30-40 minutes. If you want a longer marinating period, refrigerate the meat in the marinade.
• To rehydrate the dried red chiles, place them in a small bowl and cover them with lukewarm water. Let them sit in the water for about 30 minutes, turning a few times. Use tongs to turn the chiles, as the water will inevitably have some pepper oil. Drain them well and then use them in the recipe as directed.
• Other vegetables to add are carrots, water chestnuts, and green onions.

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.

I do not recommend freezing this dish, as the bell peppers will not remain crispy. However, you can freeze the flank steak, making it easier to cut thinly. You can also freeze the flank steak soaked in the marinade.

More Stir Fry Recipes

Chicken Chow Mein

Pork Stir Fry

Ramen Stir Fry

Cabbage Stir Fry

Chicken Lo Mein

Beef and Broccoli

Beef Chop Suey

Szechuan Beef Recipe

Tasty Szechuan Beef is tender thin slices of marinated beef seared and served with stir-fried bell peppers and onions, all coated with a mouthwatering spicy and sweet sauce with flavor from Szechuan Peppers and brown sugar.

5 from 14 votes

Print Pin Rate

Course: main meal beef

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4 servings

Calories: 411kcal

Author: Beth Pierce

Ingredients

Szechuan Sauce

• ⅔ cup low-sodium beef broth
• ½ cup low-sodium soy sauce
• 3 tablespoons oyster sauce or hoisin sauce
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 3 tablespoons brown sugar
• 2 tablespoon cornstarch
• 1½ tablespoon Szechuan peppercorns

Beef Stir Fry

• 2 tablespoons olive oil or vegetable oil
• 1 lb flank steak sliced thinly
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 onion chopped
• 3 cloves garlic
• 1 tablespoon grated ginger
• 10 or more dried red chilis see notes

Instructions

• In a medium bowl, whisk together the beef broth, low-sodium soy sauce, oyster sauce (or hoisin sauce), rice vinegar, sesame oil, brown sugar, cornstarch, and Szechuan peppercorns.  
• Add the sliced flank steak to a large bowl, pour half of the marinade over the top, toss to coat, and cover the bowl with plastic wrap. Set the remaining marinade aside to use as a sauce. Let the steak marinate at room temperature for about 30 minutes. 
• Add the dried red chiles to a small bowl and pour lukewarm water over them. Turn them every so often, and drain after 30 minutes. 
• Heat one tablespoon oil in a large skillet over medium-high heat. Using tongs remove the meat from the marinade, shaking off any excess marinade. Add the beef to the skillet in a single layer and sear it. Flip it and sear the other side. Remove it to a plate and cover to keep warm. Work in batches to keep from crowding the skillet, and add more oil when needed. Discard the marinade that the meat was in. 
• If needed, carefully wipe out the skillet, as it will be very hot. Heat a little more oil in the skillet over medium-high heat. Add the bell peppers and onions and stir fry for 2-3 minutes. Reduce the heat to low and add the garlic, ginger, and chiles. Cook for 1 minute while stirring very frequently. Remove the veggies to a plate.
• Add the marinade/sauce that you set aside to the skillet over low heat and cook until slightly thickened. Add the veggies and beef back to the skillet. Stir to warm and coat everything. 

Notes

• Slice the flank steak about 1/4 inch thick against the grain. Cut perpendicular to the muscle fibers.
• Don’t marinate the steak at room temperature for longer than 30-40 minutes. If a longer marinating period is desired, refrigerate the meat in the marinade.
• To rehydrate the dried red chiles, place them in a small bowl and cover them with lukewarm water. Let them sit in the water for about 30 minutes, turning a few times. Use tongs to turn the chiles, as the water will inevitably have some pepper oil. Drain them well and then use them in the recipe as directed.
• Other vegetables to add are carrots, water chestnuts, and green onions.

Nutrition

Calories: 411kcal | Carbohydrates: 35g | Protein: 32g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 68mg | Sodium: 1667mg | Potassium: 1182mg | Fiber: 5g | Sugar: 18g | Vitamin A: 2134IU | Vitamin C: 227mg | Calcium: 94mg | Iron: 4mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.