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Szechuan Beef Stir Fry

Prep: 10 mins

Cook: 10 mins

The perfect fakeaway for the weekend! Tender beef in a Spicy, smokey and sour Szechuan-style sauce

  • 1-2 tbsp vegetable oil

  • 1 rib eye steak

  • 1 red pepper sliced thin

  • 1 tsp ginger minced

  • 1 tsp garlic minced

  • spring onions for garnish

  • sesame seeds for garnish if desired

  • 1 tbsp szechuan peppercorns

The Marinade

  • 2 tbsp cornstarch

  • 2 tbsp Shaoxing rice wine

  • 1 tbsp light soy sauce

The Sauce

  • 2 tbsp light soy sauce

  • 1/2 tsp chili oil

  • 1 tsp Ching Kiang black vinegar

  • 1 tbsp light brown sugar

  • 1 tsp Doubanjiang

Preparation

  • Thinly slice the red peppers, mince the garlic and ginger, slice the spring onions, and set aside. Thinly slice the beef against the grain. Place the Marinade ingredients into a bowl with the beef and massage through. Lightly toast the szechuan peppercorns for a few seconds, and then pop into a mortar and crush slightly. Combine the sauce in a ramekin.

Let’s Wok

  • Get the wok to smoking hot, cover the bottom of the wok with oil, place the beef in and seer on both sides. Set aside.

  • Add a little more vegetable oil and add the red peppers for a few seconds. Next the ginger and garlic, for 10-20 seconds. Followed by the Szechuan peppercorns. Place the beef back into the wok and warm it through. Add the sauce in, and toss through.

  • Top with the spring onions and sesame seeds.

How To Make Szechuan Beef Stir Fry

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  • 1-2 tbsp vegetable oil

  • 1 rib eye steak

  • 1 red pepper sliced thin

  • 1 tsp ginger minced

  • 1 tsp garlic minced

  • spring onions for garnish

  • sesame seeds for garnish if desired

  • 1 tbsp szechuan peppercorns

The Marinade

  • 2 tbsp cornstarch

  • 2 tbsp Shaoxing rice wine

  • 1 tbsp light soy sauce

The Sauce

  • 2 tbsp light soy sauce

  • 1/2 tsp chili oil

  • 1 tsp Ching Kiang black vinegar

  • 1 tbsp light brown sugar

  • 1 tsp Doubanjiang


Preparation

  • Thinly slice the red peppers, mince the garlic and ginger, slice the spring onions, and set aside. Thinly slice the beef against the grain. Place the Marinade ingredients into a bowl with the beef and massage through. Lightly toast the szechuan peppercorns for a few seconds, and then pop into a mortar and crush slightly. Combine the sauce in a ramekin.

Let’s Wok

  • Get the wok to smoking hot, cover the bottom of the wok with oil, place the beef in and seer on both sides. Set aside.

  • Add a little more vegetable oil and add the red peppers for a few seconds. Next the ginger and garlic, for 10-20 seconds. Followed by the Szechuan peppercorns. Place the beef back into the wok and warm it through. Add the sauce in, and toss through.

  • Top with the spring onions and sesame seeds.

How To Make Szechuan Beef Stir Fry

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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