Spicy Szechuan Green Beans Beef (Printable)
Crisp beans and tender beef in fiery Szechuan sauce with garlic, ginger, and aromatic peppercorns ready in 30 minutes.
# What You Need:
→ Beef and Marinade
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
→ Vegetables
05 - 12 oz green beans, ends trimmed
06 - 2 scallions, thinly sliced
→ Aromatics and Spices
07 - 4 cloves garlic, minced
08 - 2 tsp fresh ginger, minced
09 - 1-2 tbsp Szechuan peppercorns, lightly crushed
10 - 4-6 dried red chilies, cut into pieces
11 - 2 tbsp vegetable oil
→ 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
# Steps:
01 - Combine sliced flank steak with soy sauce, Shaoxing wine, and cornstarch in a small bowl. Mix thoroughly to coat and let stand for 10 minutes to tenderize.
02 - Blanch green beans in boiling water for 2 minutes until bright green and crisp-tender. Drain immediately and rinse under cold water to stop cooking process.
03 - Heat 1 tbsp vegetable oil in a large wok over high heat until smoking. Add marinated beef in a single layer and stir-fry for 2-3 minutes until browned on edges but still pink inside. Remove beef and set aside.
04 - Add remaining 1 tbsp oil to the wok. Add Szechuan peppercorns and dried red chilies, stir-frying for 30 seconds until fragrant and toasted, taking care not to burn.
05 - Add minced garlic, ginger, and half the scallions to the wok. Stir-fry for 30 seconds until aromatic and just beginning to color.
06 - Add blanched green beans to the wok. Stir-fry for 2-3 minutes over high heat until skins begin to blister and develop charred spots.
07 - Return beef to the wok along with chili bean paste, both soy sauces, black vinegar, sugar, and sesame oil. Toss everything vigorously for 1-2 minutes until well coated and heated through.
08 - Transfer to a serving platter and garnish with reserved scallions. Serve immediately while steaming hot, accompanied by steamed jasmine rice.
# Expert Advice:
01 -
- The Szechuan peppercorns create that addictive tingly sensation that keeps you coming back for more
- It comes together in under 30 minutes but tastes like something you'd order from your favorite takeout spot
02 -
- Szechuan peppercorns lose potency quickly—buy small amounts and store them in the freezer
- The wok must be properly hot before adding oil, or everything will stick and steam instead of stir-fry
03 -
- Prep all ingredients before turning on the stove—stir-frying waits for no one
- Keep a small bowl of water nearby to deglaze if things get too dark too fast