Spicy Szechuan Green Beans Beef (Printable Version)

Tender beef and crisp green beans stir-fried in a bold, spicy Szechuan sauce with aromatic flavors.

# What You'll Need:

→ Beef

01 - 10.5 oz flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp Shaoxing wine or dry sherry

→ Green Beans

05 - 14 oz green beans, trimmed
06 - 2 tbsp vegetable oil, divided

→ Sauce

07 - 2 tbsp soy sauce
08 - 1 tbsp Szechuan chili bean paste (doubanjiang)
09 - 1 tbsp rice vinegar
10 - 1 tbsp hoisin sauce
11 - 1 tbsp water
12 - 1 tsp sugar

→ Aromatics

13 - 3 cloves garlic, finely minced
14 - 2 tsp fresh ginger, grated
15 - 1–2 fresh red chilies, sliced (optional)
16 - 1 tsp Szechuan peppercorns, lightly crushed
17 - 2 spring onions, sliced, separate white and green parts

# Directions:

01 - Combine sliced beef with soy sauce, cornstarch, and Shaoxing wine in a bowl. Toss to coat and let marinate for 10 minutes.
02 - Mix soy sauce, chili bean paste, rice vinegar, hoisin sauce, water, and sugar in a small bowl. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir-fry green beans for 4 to 5 minutes until blistered and tender. Remove and set aside.
04 - Add remaining 1 tablespoon of oil to the wok. Stir-fry Szechuan peppercorns, garlic, ginger, and white parts of spring onions for 30 seconds until fragrant.
05 - Add marinated beef to the wok and stir-fry for 2 to 3 minutes until just browned.
06 - Return green beans to the wok. Add sliced chilies if using and pour in the prepared sauce. Stir-fry for 1 to 2 minutes until ingredients are evenly coated and heated through.
07 - Sprinkle the green parts of spring onions over the dish. Serve immediately with steamed rice.

# Expert Advice:

01 -
  • The green beans blister and char in a way that makes them taste smoky and alive, nothing like the sad steamed version.
  • Every bite delivers that signature numbing tingle from Szechuan peppercorns followed by a warm, lingering heat.
  • Its fast enough for a weeknight but impressive enough that people always ask for the recipe.
  • The sauce clings to everything perfectly, no watery puddles at the bottom of the plate.
02 -
  • Your wok or skillet must be screaming hot before anything goes in, otherwise the beef steams instead of sears and the whole dish turns soggy.
  • Dont crowd the pan, if your wok isnt big enough cook the beef in two batches or it wont brown properly.
  • Taste the chili bean paste before you use it because brands vary wildly in heat and saltiness, adjust the amount if yours is extra intense.
03 -
  • Toast the Szechuan peppercorns in a dry pan for 30 seconds before crushing them, it brings out their floral, citrusy flavor.
  • Freeze the beef for 15 minutes before slicing, it firms up just enough to make thin, even cuts effortless.
  • Prep all your ingredients before you turn on the heat, once you start cooking theres no time to chop or measure anything.

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