For those who enjoy spicy food, this quick and simple Szechuan beef recipe with tender beef cuts and peppers stir-fried in a rich sauce with fiery Szechuan flavors is ideal.
This evening, my friends, we’re preparing a pan of sizzling, hot Szechuan beef in the kitchen of Chili Pepper Madness. Would you like a bowl? Would you like it with rice, noodles, or just by itself?
For those who enjoy spicy food, Szechuan beef is the ideal recipe. It consists of thinly sliced beef stir-fried in a hot pan with your choice of chili peppers.
The homemade Szechuan sauce, which you can quickly prepare, is essential, as are some of the deliciously vibrant, sweet, and spicy flavors that are distinctive of Sichuan cuisine.
Particularly Szechuan peppercorns add a distinct flavor and numbing sensation that perfectly complements the Szechuan sauce’s rich umami.
Although you can purchase Szechuan sauce at the supermarket, I find that making it at home is much better because you can customize the level of spice and heat to your tastes.
It can be prepared quickly and easily, perfect for weeknight meals, and is ready in 30 minutes or less. When the garden is producing, I personally like this recipe because I can choose the peppers and vegetables I want to use.
SZECHUAN BEEF THAT IS EASY TO MAKE BUT RIVALS ANY RESTAURANT!
This Chinese stir fry features buttery tender beef enveloped in dynamic spicy sauce made from layers of chiles, garlic, ginger, and of course Szechuan peppercorns with just a touch of sweetness. This Szechuan Beef is so good, you’ll never want to order Chinese takeout again. With a pre-made marinade and multifaceted sauce, this Szechuan beef is simple to prepare, and dinner is just a quick stir fry away!
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This Szechuan Beef recipe will satisfy your cravings for Chinese food takeout, but the only issue is that it will leave you wanting more. I feel like every time I make a new Chinese beef stir fry recipe it becomes my favorite, but this literally is my new favorite because it is EXPLODING with layers of complex flavor – and of course, spicy!
This Szechuan Beef recipe, or “perfect Chinese beef,” is the ideal fusion of savory, sweet, and spicy flavors with a tingling sensation from the Szechuan peppercorn.
You can marinate your beef, prepare the sauce, and chop your vegetables while your beef is marinating, so the stir fry will only need to cook for a few minutes when it’s time to eat. I wouldn’t want you to cheat yourself out of this incredible, new favorite Szechuan Beef so please don’t be intimidated by the ingredient list, even though it is long and most of the ingredients are just dump and whisk.
What is in Szechuan Beef?
At your favorite Chinese restaurant, you have probably seen or eaten Szechuan beef, Szechuan chicken, or Szechuan shrimp. If not, this recipe is your chance. Szechuan beef in the US now refers to thin beef slices that have been marinated and stir-fried in Szechuan sauce until they are juicy perfection. It is ALL about the spicy, complex sauce.
The bold, spicy flavors of Szechuan cuisine, which originated in Sichuan, China, are derived from garlic, chili peppers, and—most significantly—Szechuan peppercorn. Szechuan peppercorns, which have layers of distinctive flavors, set Szechuan beef apart from other spicy stir-fries (more on this below).
Sichuan or Szechwan beef, named after a region in China, is also referred to as Szechuan beef (/swn/ or /stwn/). It derives from the pinyin for the Chinese word “Sichuan,” which means “four rivers.” Therefore, be aware that you are in for a spicy, tangy, zippy treat whenever you see Szechuan, Sichuan, or Szechwan
What does Beef Szechuan style taste like?
Beef Szechuan style boats a dynamic layering of flavors. Szechuan peppercorns, garlic, ginger, ginger paste, and soy sauce are combined with chile peppers (which also include red pepper flakes, or chili paste), ginger, and soy sauce to make a complex, savory, spicy stir fry with a touch of sweetness from brown sugar and a tingling sensation from the Szechuan peppercorns. Szechuan peppercorns give this beef stir fry its distinctive, complex flavor notes.
If you enjoy spicy foods, you will LOVE Szechuan Beef. Use less chili paste or opt for the milder but still mouthwatering Mongolian Beef or Broccoli Beef if you don’t enjoy spicy food.
What is the difference between Hunan and Szechuan beef?
If you’re anything like me, you love spicy Chinese food, so what makes these two popular spicy beef stir fries—Hunan and Szechuan beef—different from one another? Both are distinguished by their savory, hot, and spicy flavors as well as their liberal use of chili peppers and garlic. They differentiate in:
- Due to the use of fresh peppers, Hunani beef is hotter and spicier than Szeuchan beef. Without the sweetness kiss, its flavor profile is also regarded as being more subdued. Hunanalso uses more vegetables as well.
- Szechuan Beef vs. Mongolian Beef: Szechuan Beef is more commonly known for its spicy food, whereas Mongolian Beef is more mild and sweet. Some of the same ingredients are used, such as soy sauce and brown sugar, but oyster sauce is swapped out for the sweeter hoisin sauce, and there is only a tiny bit of chili sauce.
What are Szechuan peppercorn?
Let’s talk the Szechuan in Szechuan Beef. Szechuan peppercorn, which should be pluralized as “peppercorn,” are berries that grow on Chinese Ash trees, which are members of the citrus family. It actually isn’t related to chili peppers or from the same family as black pepper. Instead, it is its own fabulous entity.
What Szechuan peppercorns taste like?
For a long time, I believed Szechuan peppercorns to be hotter than black peppercorns, but they actually don’t have any more heat. Instead, they have a more complex peppery zing. They are always cooked with chile peppers, which gives them the appearance of being spicy. Additionally, Szechuan peppercorn and ginger were cooked together before hot chiles were introduced to China to add heat to foods.
The flavor of Szechuan peppercorns is fragrant, complex, and peppery with notes of citrus zing, pine, and lavender along with a noticeable mouth-numbing sensation. They taste like a complex fusion of pepper, cardamom, ginger, clove, and lemon to me.
The molecule hydroxy-alpha-sanshool in peppercorns interacts with the nerve cell receptors in your lips and mouth to cause this tingling sensation, but don’t panic; the molecule is just informing the brain that the area is being touched, which the brain confuses with a feeling of numbness. Chefs theorize that the numbing effect reduces the heat of the chile peppers that are always present, allowing diners to more fully appreciate the fruity side of the chile – and not just the heat – another triumph for the Szechuan peppercorn!
Where to Buy Szechuan Peppercorn
Szechuan peppercorn can be purchased from most Asian markets (call ahead), spice shops, or occasionally specialty stores like Whole Foods and Sprouts (my favorite!).
The most crucial thing to know is that Szechuan peppercorn can be found on store shelves under a variety of names, including dried peppercorn, dried prickly ash, dehydrated prickly ash, Indonesian lemon pepper, flower pepper, and orhua jiao.
Many Americanized Szechuan Beef recipes omit Szechuan peppercorn, which is, in my opinion, somewhat sacrilegious considering that the spice is literally referenced in the dish’s name. Szechuan peppercorn adds complex citrus notes and a peppery heat that are difficult to replicate.
However, if you don’t have access to Szechuan peppercorn, you can use a substitute. Although there are many alternatives, including grains of paradise, Tellicherry peppercorns, and Tasmanian pepper, freshly ground pepper and coriander are the easiest to find.
- Pepper Coriander: The pepper adds a spicy, peppery flavor, and the coriander adds a bright, citrusy flavor. When possible, for best results, use freshly ground coriander in addition to freshly ground pepper.
- Black pepper: The final option would be to use freshly ground black pepper to add peppery heat, but this wouldn’t produce the same complex, distinctive flavor notes.
WHAT KIND OF BEEF IS USED FOR SZECHUAN BEEF?
Although beef tenderloin is frequently called for in beef Szechuan style, I recommend flank steak instead, which is used in my Korean Spicy Noodles because it has the perfect amount of marbling and is therefore more flavorful and less expensive than tenderloin. If cheaper flank steak is marinated and coated in soy sauce and cornstarch, it will come out buttery delicious.
If you don’t already have tenderloin, sirloin, or ribeye steak on hand, I wouldn’t spend the extra money to use them in this Szechuan beef recipe.
HOW DO YOU MAKE SZECHUAN BEEF EXTRA TENDER?
Because the beef was thinly sliced, cut against the grain, and marinated, the Szechuan beef was incredibly tender. Among other ingredients, the marinade includes soy sauce, rice wine, cornstarch, and others. and it significantly distinguishes between okay beef and buttery tender beef. Here’s how it works:
- Soy sauce: The salt in soy sauce breaks down the proteins to give the steak a more tender texture and gives it flavor.
- Lean muscle fibers on the surface of the meat are broken down by rice wine, an acidic ingredient.
- To make the beef more flavorful, we use cornstarch as a binder to help our soy sauce adhere to the meat. Additionally, cornstarch offers a thin coating that helps shield it from the high heat when cooking.
The following ingredients are added to the Szechuan beef marinade to enhance it even more and ensure that the beef is flavored throughout.
- 1 teaspoon Asian chili sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
The Szechuan Beef is now without a doubt the most flavorful, tender beef you have ever had; just wait for the insanely delicious Szechuan sauce!
What is in Szechuan sauce?
Here are the ingredients you need to make the BEST Szechuan Beef:
- Oyster sauce: is the primary ingredient in many stir fries. The oyster extracts give the sauce, which is thick and brown, an earthy undertone and a sweet-salty balance. Because it will affect the flavor of your dish and because not all oyster sauce is created equally, I HIGHLY recommend using high quality oyster sauce like Lee Kum Kee or Kikkoman.
- Use reduced sodium soy sauce in order to regulate the amount of salt.
- brown sugar: use light brown sugar. To counteract the heat, soy, oyster sauce, and rice wine, it adds sweetness. You can more or less depending on personal preferences.
- Japanese rice wine: Rice wine enhances the flavor by adding sweetness and depth. I use a product called “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning,” which can be purchased on Amazon or in the Asian section of most grocery stores. Before you go to the grocery store, I highly recommend using Google to find exactly what you’re looking for. The best substitute for rice wine is pale dry sherry. Never use rice vinegar in place of rice wine as they are not the same Rice vinegar will add an acidic flavor without the sweetness.
- sesame oil: adds a wonderful subtle nutty flavor. You skip it if you don’t have it on hand.
- cornstarch: thickens the sauce so it’s rich instead of watery.
- You will need one teaspoon of ground Szechuan peppercorn for this recipe. Although you can buy whole ones and toast and grind them yourself, I find that buying Szechuan powder that has already been ground is simpler.
- Chinese five-spice powder is believed to have originated from the ancient Chinese who sought to create a “wonder powder” that combines the five tastes of sweet, sour, bitter, salty, and spicy. It includes cinnamon, ground cloves, fennel, star anise, and Szechuan peppercorn. Chinese 5 Spice can be found in your grocery store with the other seasonings. I also use it in my phenomenal Chinese Chicken Wings.
- If your Szechuan beef seems to be lacking something, it probably just needs more heat. I suggest adding more Asian chili sauce to taste at the end of cooking rather than red pepper flakes because it disperses the heat more evenly. You can use your preferred chili sauce and make the necessary adjustments if you prefer not to use Sambal Oelek with the green lid.
- You can adjust the amount of red pepper flakes to your taste. Instead of just using chili sauce, it increases the heat in another way.
- When added to the stir fry, ginger, onions, and garlic give it a warm, spicy, almost peppery flavor. These aromatics awaken and elevate the entire Szechuan Beef recipe. The fresh onions, garlic, and ginger can be replaced with powders to save time and avoid some chopping. One part dried to three parts fresh is the standard rule of thumb, or 3:1.
How spicy is Szechuan Beef?
The Szechuan peppercorn, Asian chili paste, red pepper flakes, ginger, and garlic give this beef Szechuan style dish its zip and heat. Having said that, it is VERY SIMPLE to adjust the level of heat in this Szechuan Beef recipe.
In my recipe for Szechuan Beef, I specified a range of 1-2 tablespoons of Asian chili paste and provided measurements for the other “spicy” ingredients. It should be medium spicy if you use 1 tablespoon of Asian chili paste and the other ingredients as directed. If you use the entire two tablespoons, it should be somewhat spicy but not overly so.
If you know you don’t like very spicy food,then I would only use 1 tablespoon Asian chili sauce and eliminate the crushed redpepper flakes. From there, you can add backa small pinch of red pepper flakes or Asian chili sauce to taste.
You might want to start with less brown sugar if you’re going to use less spicy ingredients because your Szechuan Beef will taste sweeter because the heat won’t be balanced.
HOW DO YOU MAKE SZECHUAN BEEF?
Thinly slice beef. Beef should be cut into slices that are no thicker than 14″. If you freeze your steak for about 60 minutes, or however long it takes so that it doesn’t slide when cutting, it will be much simpler to slice it thinly. I will cut the beef in thirds and work with one third at a time while the other two remain in the freezer because the frozen beef defrosts quickly. The beef will continue to completely defrost inthe marinade.
Sliceyour beef ACROSS the grain. Even if you marinate and slice your beef thinly, the wrong way to cut it will result in chewy meat. Your steak’s muscle fibers can be seen “graining” through the meat when you look at it. Instead of cutting parallel to the muscle fibers, which would result in long muscle fibers and chewy, rubbery meat, you want to cut perpendicular to the muscle fibers so they become as short as possible.
Marinatebeef. When using less expensive cuts of beef, such as flank steak, a marinade is essential to soften the muscle fibers and tenderize the meat. Our Szechuan marinade won’t be runny like most marinades; it will be thick. Allow the beef to marinate for up to eight hours in the refrigerator, or for thirty to sixty minutes at room temperature. If you do decide to store your beef in the refrigerator, make sure to bring it to room temperature at least 30 minutes before cooking. Thiswill ensure it cooks evenly.
Make SzechuanSauce. Stir together the ingredients for the Szechuan Sauce, which include cornstarch, red pepper flakes, ground Szechuan peppercorns, rice wine, oyster soy sauce, water, brown sugar, Asian chili sauce, and ground Szechuan peppercorns.
Stir Fry Beef. 1-2 tablespoons of vegetable or peanut oil should be heated to a very hot, sizzling temperature in a large skillet. In order for the beef to sear and not steam, the skillet must be blazing hot. Adding the beef to the skillet in a single layer and searing it for one minute before flipping it over and searing the other side should be done in two to three batches, depending on the size of your skillet. The beef won’t completely cook because it will continue to cook in the sauce. Transfer beef to a large plate and cover; do not overcook or it won’t be as tender.
Stir Fry Vegetables. Add 1 tablespoon oil to the now-empty skillet and heat it over medium-high heat. Add bell peppers, garlic, and ginger after the onions and sauté for two more minutes. The Szechuan beef and sauce will cause the bell peppers to continue to soften, so you don’t want to overcook them.
Combine. Add the beef to the skillet after whisking the sauce to recombine. Cook for 1-2 minutes, stirring constantly, until the sauce thickens, the beef is cooked, and the vegetables are crisp-tender. If you prefer a spicier Szechuan beef, taste it and add more chili sauce as needed.
HOW DO I MAKE CRISPY SZECHUAN BEEF?
Because it is sautéed rather than fried, the Szechuan beef is more tender than crispy. To fry your Szechuan Beef:
- Just before cooking, add 2 tablespoons of cornstarch to the beef.
- Vegetable oil or another high smoking point oil should completely fill the bottom of a heavy bottom pan.
- When you flick water on hot oil, it should sizzle because the oil is so hot and smoking.
- Add beef in a single layer using tongs.
- Fry for 1 minute or until deeply golden.
- Turn the beef strips over and cook for an additional minute, or until very golden.
- Remove to a drying rack placed over paper towels.
TIPS AND TRICKS FOR SZECHUAN BEEF RECIPE
Szechuan Beef is fairly simple, but these suggestions and techniques will help you make it a sizzling success:
- sharpen your knife before slicing the beef
- To make it simpler to slice thinly, freeze your beef for 60 minutes.
- Slice your beef into thirds, then put the portions you aren’t using in the freezer to keep them frozen.
- slice your beef across the grain
- slice your beef into thin 1/4″ slices
- To ensure that your beef sears on the outside while remaining tender on the inside, make sure your skillet is smoking hot before adding any beef.
- Beef should be added in a single layer and seared to prevent steaming
- cook your beef in multiple batches
- Beef should not be overcooked at first because it will be added back to the skillet with the sauce.
- Olive oil cannot be used in place of the peanut oil because it has a lower smoking point than vegetable oil.
- Use premium oyster sauce, such as Kikkoman or Lee Kum Kee (you can TASTE the difference)!
- use rice wine and NOT rice wine vinegar
- you can substitute rice wine with pale dry sherry
Despite being unconventional, you can add various vegetables, nuts, and even fruits to the stir fry in addition to personalizing the heat. Here are some suggestions for varying this recipe for Szechuan Beef:
- Change the vegetables: You can change the vegetables and combine them with your preferred vegetables. It would be delicious to eat bok choy, snow peas, mushrooms, zucchini, celery, asparagus, and edamame.
- Leave out the vegetables: Leave out the vegetables entirely and add more beef.
- Water chestnuts: Add a tantalizing crunch. You can easily find water chestnuts in cans so you can keep them on hand and stocked.
- Sesame seeds: Add a nutty sesame flavor. Toasted sesame seeds should be used, or you can toast them yourself.
- Nuts: Peanuts or cashews add a deeply satisfying crunch. To avoid having too much salt in our beef teriyaki, be sure to buy raw, unsalted nuts. Dry roast your cashews or peanuts in a nonstick skillet until they are toasted.
- Use a different protein: Although this recipe calls for Szechuan beef, it can also be made with chicken, pork, or tofu.
How to Prep Beef Szechuan style Ahead of Time
Although there are a few steps in making szechuan beef, you can prepare EVERYTHING beforehand so that all you have to do when it’s time to eat is cook.
- Slice the beef, and then store in an airtight container in the refrigerator before marinating at any time or just before marinating.
- Before cooking, marinate your beef for 30 minutes to 8 hours.
- To prepare Szechuan sauce, combine the ingredients in a bowl and refrigerate covered up to 24 hours in advance.
- Vegetable preparation: Slice bell peppers, onions, and garlic 24 hours in advance, and store in separate airtight containers in the refrigerator.
- Dinner will be ready in less than 10 minutes if you stir fry what’s left.
WHAT SHOULD I SERVE WITH SZECHUAN BEEF?
Due to its intense flavor, Szechuan beef pairs well with quinoa, plain white or brown rice, cauliflower rice, and even zucchini rice. It goes well with a variety of Asian noodles, including rice noodles.
HOW TO STORE AND REHEAT
If you’re reheating this Szechuan beef for lunch or dinner, just be careful not to overcook the bell peppers at first.
- How to store: Place leftovers in the refrigerator for up to 5 days in an airtight container.
- Transfer small portions to a microwave-safe dish, reheat for one minute, stir, and then reheat for an additional 30 seconds.
- On the stove, gently reheat larger portions in a large skillet while stirring frequently.
CAN YOU FREEZE Beef Szechuan style?
Yes, Szechuan Beef freezes very well, exceptfor the bell peppers. If you’re using bell peppers, you might want to remove the seeds or they’ll turn mushy. The beef should not be overcooked as it won’t be as tender when reheated.
Tofreeze:
- Let Szechuan Beef cool completely in the refrigerator.
- Transfer to an airtight container. To avoid freezer burn when using a freezer bag, squeeze out any extra air.
- Label and freeze for up to 3 months.
- When you’re ready to eat, let the Szechuan Beef defrost in the fridge over night.
- Reheat on the stove gently or in the microwave for 60 seconds at a time.
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SZECHUAN BEEFSzechuan Beef that is easy to make but better than any restaurant! This Szechuan Beef is so good, you ‘ll never want to order Chinese takeout again! This Chinese stir fry boasts buttery tender beef enveloped in dynamic spicy sauce made from layers of chiles, garlic, ginger and of course Szechuan peppercorns with just a touch of sweetness. This Szechuan Beef is easy to make with make ahead marinade and multi-dimensional sauce and then it’s just a quick stir fry to dinner!
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- 1 red bell pepper sliced ¼” thick
- 1 onion thinly sliced
- 1 tablespoon minced ginger
- 6 medium garlic cloves minced
- vegetable oil or peanut oil
- Put the ingredients for the marinade in a freezer bag and thoroughly combine. Add beef and massage in marinade. Marinate in the refrigerator for 2 to 8 hours or for 30 to 60 minutes at room temperature.
- Sauce: Whisk the sauce ingredients together in a small bowl. When the beef is ready to be cooked, you can either make it concurrently with the marinade and cover and refrigerate it.
- Cook: In a large nonstick skillet or wok, heat 1-2 tablespoons vegetable or peanut oil until it is sizzling. The beef will continue to cook in the sauce after the first minute of searing it on the other side. Add the remaining beef to the skillet in a single layer. Transfer beef to a large plate and cover; do not overcook or it won’t be as tender. Repeat.
- Add 1 tablespoon oil to the now-empty skillet and heat it over medium-high heat. Add bell peppers, garlic, and ginger after the onions and sauté for two more minutes.
- Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook for 1-2 minutes, stirring frequently, or until the sauce thickens and the beef is thoroughly cooked. Taste and add additional chili sauce if desired.
- If desired, serve with rice and adorn with green onions and sesame seeds.
Carlsbad Cravings© Original
How to Make Szechuan Beef at Home!
FAQ
What is typically in Szechuan beef?
Szechuan peppercorns, garlic, ginger, ginger paste, and soy sauce are combined with chile peppers (which also include red pepper flakes, or chili paste), ginger, and soy sauce to make a complex, savory, spicy stir fry with a touch of sweetness from brown sugar and a tingling sensation from the Szechuan peppercorns.
What is Szechuan beef made of?
Szechuan beef is thin slices of marinated beef that have been stir-fried and covered in a Szechuan sauce. The sauce has a bit of a kick, is thick, tangy, and sweet. This style originally comes from the Sichuan Province in China.
What is the difference between Hunan beef and Szechuan beef?
Hunan vs. Hunan beef is less sweet and has more heat and spice, whereas Szechuan beef is sweeter and has a tingling sensation. Hunan’s flavor is considered plainer and contains more vegetables.
What does Szechuan taste like?
Szechuan sauce is well-known for its savory flavor. Soy sauce’s presence imparts an earthy, umami flavor. This food’s flavor is probably going to vary, but not significantly. Szechuan sauce frequently contains the following ingredients: soy sauce, peppercorn, ginger, chili oil, vinegar, garlic, and sugar.