Posted on 12th Jul 2025

Szechuan Beef Stir Fry

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

Cuisine

Chinese

Time

25 min

Servings

2 people people

Ingredients

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

Method

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.

COOKING

• 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.