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Zhejiang beef stir fry recipe with Szechuan twist.

Szechuan Beef Stir-Fry Recipe

Stir-frying is a quick and healthy cooking technique that originated in China thousands of years ago. The high heat and constant motion quickly cook the ingredients while sealing in flavor and nutrients. Beef and vegetables are the most common stir-fry ingredients. This recipe combines sliced beef with classic Chinese seasonings for a quick weeknight meal with a kick of spice. Szechuan cuisine is known for its bold, spicy flavors created by garlic, chilies, Sichuan peppercorns, and the tongue-numbing Szechuan peppercorn. Put on a pot of rice to serve this flavorful beef stir-fry, along with a side of steamed vegetables.


1 poundboneless beef top sirloin or beef top round steak, cut 3⁄4 to 1 inch thick
3 tablespoonswater
4 cupsfresh stir-fry vegetable blend (about 10 to 12 ounces)
1/2 cupred bell pepper strips
1 tablespoonvegetable oil
1-1/2 teaspoonscrushed red pepper
Hot cookedwhite or brown rice
Coarsely choppeddry-roasted peanuts (optional)
For marinade: 
2 tablespoonssoy sauce
1 tablespoonminced garlic
1 tablespoonminced fresh ginger
1 tablespoondry sherry
1 teaspoonsugar
1 teaspooncornstarch

Instructions :

  1. Cut beef steaks lengthwise in half, then crosswise into 1/8-inch thick strips. Combine marinade ingredients in a medium bowl. Add beef and toss to coat. Set aside.

  2. Combine water, vegetable blend, and bell pepper in a large nonstick skillet or wok. Cover and cook over medium-high heat for 4 to 5 minutes until crisp-tender. Remove and drain vegetables; keep warm.

  3. Heat 1 teaspoon oil in the same pan over medium-high heat until hot. Add crushed red pepper and stir-fry for 10 seconds. Add half of the beef and stir-fry for 1 to 2 minutes until the outside surface is no longer pink. Remove beef from pan. Repeat with the remaining 1 teaspoon oil and beef.

  4. Return beef and vegetables to the pan. Cook and stir for about 1 minute until heated through. Serve over rice, garnished with peanuts if desired.

Cook's Tip :

Beef shoulder top blade (flat iron) or shoulder center steaks (ranch) may be substituted without cutting into strips.

Q: What is the best Szechuan Beef Stir-Fry?

A: A delicious, spicy, and savory stir-fry made with a marinated flank steak stir-fried with broccoli, onions, garlic, and chili oil tossed in a homemade Szechuan sauce. This recipe will be sure to become your go-to takeout replacement!

Q: How do I make Szechuan beef?

A: Begin by slicing the beef into thin strips and marinating it in a combination of soy sauce, garlic, oil, and Szechuan peppercorns. Heat a wok or large pan over high heat, then add the beef to the hot pan in a single layer. Fry until browned and crispy, then remove from heat.

Q: What cut of beef should I use for this recipe?

A: Flank steak is the best choice for this recipe as it is lean yet tender when cooked correctly.

Q: What ingredients do I need to make Szechuan sauce?

A: The sauce requires soy sauce, chili peppers or chili oil, garlic, hoisin sauce for sweetness, and Szechuan peppercorns for flavor. You may also want to add some sugar or oyster sauce to thicken it up.

Q: Where can I buy Szechuan peppercorns?

A: Look for them in Asian supermarkets or specialty grocery stores. They are usually sold dried or ground.

Q: How long should I marinate the beef?

A: Marinating the beef overnight will result in tender and flavorful results. However, you can also get away with just letting it sit for 30 minutes while you prepare the rest of your ingredients.

Q: What else can I add to my stir-fry?

A: Feel free to add any other vegetables, such as bell peppers or mushrooms. If you’d like more of an Asian twist, toss in some noodles after frying your ingredients – lo mein noodles work well!

Q: How can I make my stir-fry extra crispy?

A: Make sure you cook your ingredients (especially the beef) in a single layer so that each piece has direct contact with the hot surface of your wok or pan – this will ensure they all cook evenly and become golden brown and crispy on all sides! Try not to overcrowd your wok/pan too much either, as this will lower its temperature making everything soggy instead of having crunchy edges.

Q: Can I use other proteins instead of beef?

A: Yes! Chicken tends to be a popular substitute, but pork would also work well. You can even try adding tofu if you’d like something vegetarian.

Mr. Foodie

Mr. Foodie

2 Responses

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