Szechuan Beef

This authentic Szechuan beef delivers restaurant-quality heat and complexity with tender, crispy beef strips tossed in a bold sauce featuring fermented chili bean paste, aromatic spices, and the perfect balance of sweet, spicy, and umami flavors that will transform your weeknight dinner into an unforgettable culinary experience.

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Course: Main Course

Cuisine: Chinese

Keyword: Beef

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 385kcal

Equipment

Ingredients

For the Beef:

1 lb flank steak thinly sliced
1 egg beaten
1/3 cup cornstarch
1/2 tsp salt

For the Sauce:

3 tbsp Chinkiang vinegar
2 tbsp Shaoxing wine
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Doubanjiang fermented chili bean paste
1/2 cup beef stock or water
3 tbsp sugar
1 tbsp cornstarch

For Stir-Frying:

1/3 cup peanut or vegetable oil
1/4 white onion sliced
1 bell pepper thinly sliced
4 dried Chinese chili peppers
1 tbsp minced ginger
1 tbsp minced garlic
Roasted sesame seeds for garnish optional

Instructions

Marinate sliced beef with beaten egg, 1 tablespoon oil, and salt for 15 minutes.
Whisk together all sauce ingredients in a bowl until smooth and set aside.
Coat marinated beef pieces evenly with cornstarch.
Heat oil in a wok or large skillet over high heat and fry beef until golden and crispy, about 3-4 minutes. Remove and drain.
Remove excess oil, leaving 2 tablespoons in pan. Stir-fry onion, bell pepper, dried chilis, ginger, and garlic for 2 minutes.
Return crispy beef to the pan and pour in the prepared sauce.
Cook while stirring constantly until sauce thickens and coats the beef, about 2-3 minutes.
Garnish with roasted sesame seeds and serve immediately over steamed rice.

Notes

Slice beef against the grain for maximum tenderness and freeze for 30 minutes before slicing for easier cutting.

Doubanjiang can be found at Asian markets and is essential for authentic flavor - don't substitute with regular chili paste.

If you can't find Chinkiang vinegar, substitute with rice vinegar mixed with a splash of balsamic vinegar.

Make sure oil is hot enough before frying beef to achieve the signature crispy texture.

Prepare all ingredients before starting to cook as this dish moves quickly once you begin stir-frying.

Store leftover sauce in the refrigerator for up to one week for quick future meals.

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