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Szechuan Spicy Beef with Green Beans

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Chinese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Beef Marinade:
  • 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp sesame oil
  • 1 tsp Shaoxing wine (optional but authentic)
  • For the Stir-Fry:
  • 2 tbsp vegetable oil (divided)
  • 2 cups green beans, trimmed
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1–2 tbsp Szechuan chili paste (Doubanjiang or chili bean paste)
  • 1 tsp crushed Szechuan peppercorns (to taste)
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp rice vinegar
  • 1 tsp brown sugar
  • ¼ cup water or beef broth
  • 1 tsp cornstarch mixed with 1 tbsp water (for thickening)
  • 2 green onions, sliced (for garnish)
  • 1 tsp toasted sesame seeds (optional)

Instructions
 

  • Step 1: Prepare the Beef : Slice the beef thinly against the grain. In a bowl, combine soy sauce, cornstarch, sesame oil, and Shaoxing wine. Add the beef, mix well, and marinate for 10–15 minutes while you prepare the other ingredients.
  • Step 2: Blister the Green Beans : Heat 1 tbsp of oil in a large wok or skillet over medium-high heat. Add green beans and stir-fry for about 4–5 minutes until they become slightly blistered and tender-crisp. Remove from the pan and set aside.
  • Step 3: Sear the Beef : In the same wok, add the remaining oil. Add the marinated beef in a single layer. Stir-fry for 2–3 minutes until browned but still tender. Remove and set aside.
  • Step 4: Make the Szechuan Sauce : Reduce heat to medium. Add garlic, ginger, and Szechuan chili paste. Stir until fragrant (about 30 seconds). Add soy sauce, oyster sauce, rice vinegar, brown sugar, and Szechuan peppercorns. Stir in water or broth and bring to a simmer.
  • Step 5: Combine Everything : Return the beef and green beans to the wok. Toss well to coat in the sauce. Add the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and glazes the ingredients.
  • Step 6: Garnish and Serve : Sprinkle with green onions and sesame seeds. Serve hot over steamed jasmine rice or noodles.