Sichuan Beef Recipe
Sichuan Beef is a classic spicy Chinese stir-fry featuring tender beef, crisp vegetables, and a spicy, savory sauce. Ready in 30 minutes, it’s perfect for a bold and flavorful meal at home.
Equipment
- Wok or large frying pan
- Mixing bowl
- Wooden spoon
Ingredients
For the Beef Marinade:
- 400 grams flank steak sliced thinly against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 thumb-sized piece of ginger minced
- 1 tablespoon chili bean paste Doubanjiang
- 1 teaspoon Sichuan peppercorns toasted and ground
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 onion sliced
- 2 tablespoons soy sauce
- 1 tablespoon sugar
For Garnish:
- Chopped scallions
Instructions
Marinate the Beef:
- In a mixing bowl, combine the sliced beef, soy sauce, Shaoxing wine, and cornstarch.
- Mix well and let the beef marinate for 15-20 minutes.
Prepare the Stir-Fry:
- In a wok or large frying pan, heat vegetable oil over high heat.
- Add the marinated beef and stir-fry for 2-3 minutes until the beef is browned. Remove the beef from the wok and set it aside.
Cook the Vegetables and Aromatics:
- In the same wok, add a little more oil if needed.
- Add the minced garlic, ginger, and chili bean paste. Stir-fry for 1 minute until fragrant.
- Add the bell peppers, onion, and ground Sichuan peppercorns. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
Combine and Finish:
- Return the beef to the wok.
- Add the soy sauce and sugar, stirring to coat everything in the sauce.
- Stir-fry for another 1-2 minutes until the sauce thickens and everything is well combined.
Serve:
- Garnish with chopped scallions and serve hot with steamed rice.
Notes
- Variation: Add other vegetables like broccoli or snow peas for extra color and nutrition.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Adjust the chili bean paste based on your spice preference for a milder or spicier dish.
