Sichuan Spicy Beef
Tender beef strips wok-fried with Sichuan peppercorns, dried chilies, and aromatic garlic for a numbing and fiery dish. A classic Chinese takeout favorite with bold, complex flavors.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 35g
Ingredients
- 1.5 lb beef flank steak
- 3 tbsp vegetable oil
- 6 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp sesame oil
- 8 whole dried red chilies, halved
- 1.5 tbsp Sichuan peppercorns
- ¼ tsp white pepper
Instructions
- 1
Slice beef against the grain into thin strips, about 0.25 inch thick.
- 2
Whisk together soy sauce, rice vinegar, sugar, and sesame oil in a small bowl. Set aside.
- 3
Heat 1.5 tbsp oil in a 14-inch wok over high heat until shimmering.
- 4
Working in batches, sear beef strips for 1–2 minutes per side until browned. Transfer to a plate.
- 5
Add remaining 1.5 tbsp oil to wok, then add dried chilies and Sichuan peppercorns. Toast for 30 seconds until fragrant.
- 6
Stir in garlic and ginger, cooking for 1 minute until aromatic.
- 7
Return beef to wok, pour in sauce, and toss constantly for 2–3 minutes until coated and heated through.
- 8
Finish with white pepper, toss once more, and transfer to serving plate.
Tools you’ll need
- 14-inch wok
- chef's knife
- cutting board
- small mixing bowl
- whisk
- wooden spatula or wok turner
- instant-read thermometer
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