Spicy Szechuan Green Beans Beef (Printable version)

Crisp green beans and tender beef in a bold Szechuan sauce with garlic, ginger, and aromatic spices.

# What You'll Need:

→ Beef

01 - 12 oz flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch

→ Green Beans

05 - 12 oz green beans, ends trimmed

→ Aromatics

06 - 2 tbsp vegetable oil
07 - 4 cloves garlic, minced
08 - 2 tsp fresh ginger, minced
09 - 2 scallions, thinly sliced
10 - 1-2 tbsp Szechuan peppercorns, lightly crushed
11 - 4-6 dried red chilies, cut into pieces

→ Sauce

12 - 2 tbsp light soy sauce
13 - 1 tbsp dark soy sauce
14 - 1 tbsp Chinese black vinegar
15 - 1 tbsp chili bean paste (doubanjiang)
16 - 1 tsp sugar
17 - 2 tsp sesame oil

# How to Prepare:

01 - Combine sliced beef with 1 tbsp soy sauce, Shaoxing wine, and cornstarch in a small bowl. Mix thoroughly and let marinate for 10 minutes at room temperature.
02 - Blanch green beans in boiling water for 2 minutes until bright green and just tender. Drain immediately and rinse under cold water to stop cooking. Set aside.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add marinated beef in a single layer and stir-fry for 2-3 minutes until browned but still tender. Remove beef from wok and set aside.
04 - Add remaining 1 tbsp oil to the wok. Add Szechuan peppercorns and dried red chilies; stir-fry for 30 seconds until fragrant. Add garlic, ginger, and half the scallions. Stir-fry 30 seconds more.
05 - Add blanched green beans to the wok; stir-fry for 2-3 minutes until they begin to blister and develop slight charring.
06 - Return beef to the wok. Add chili bean paste, light and dark soy sauces, black vinegar, sugar, and sesame oil. Toss everything together for 1-2 minutes until well coated and heated through.
07 - Garnish with remaining scallions. Serve immediately with steamed jasmine rice.

# Expert advice:

01 -
  • The way the numbing peppercorns dance with heat from chilies creates an addictive sensation you won't find anywhere else
  • Crisp beans and tender beef mean every bite has perfect texture contrast
  • Everything comes together in one wok in under thirty minutes, making weeknight dinners feel like a restaurant experience
02 -
  • Crowding the wok with beef will steam it instead of searing it; cook in batches if your pan isn't large enough
  • Szechuan peppercorns can vary wildly in potency; taste one before cooking and adjust the quantity accordingly
  • The sauce will look thick in the pan but thins beautifully when it hits hot rice, so don't be tempted to add water
03 -
  • Have all ingredients prepped and measured before you turn on the stove; stir-frying waits for no one
  • Dry your beef thoroughly with paper towels before marinating for better searing and less splattering

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