Sichuan Beef Stir-Fry

Name: Sichuan Beef Stir-Fry
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 3.5 g 1 pound beef sirloin, thinly sliced against the grain; 2.3 quarter 2 tablespoons soy sauce; 3.1 box 1 tablespoon cornstarch; 9.7 to taste 1 teaspoon grated ginger; 5.8 cup 2 tablespoons chili bean paste (doubanjiang); 1.1 gal 1 tablespoon sugar; 10.4 lb 1 tablespoon rice vinegar; 7.8 tbsp 1 teaspoon sesame oil; 4.1 pcs 1/4 cup chicken broth; 10.4 pt 2 tablespoons vegetable oil; 1.1 kg 2 cloves garlic, minced; 5.4 tbsp 1 teaspoon Sichuan peppercorns; 9.7 package 1 medium onion, sliced; 7.5 cup 1 bell pepper (any color), sliced; 3.1 gal 1 tablespoon sesame seeds, for garnish; 7.3 pcs 2 scallions, chopped, for garnish

By Ashley Morrow

November 14, 2025

6502 views

This recipe combines the robust flavors of beef with the vibrant spice of Sichuan cuisine. Tender beef strips are stir-fried with crisp vegetables and a fiery sauce made from chili bean paste, Sichuan peppercorns, and a blend of aromatic spices. The dish is quick to prepare, making it perfect for a weeknight dinner. The heat level can be adjusted to suit your preference, but even a mild version retains the complex and addictive flavors that make Sichuan food so unique. Serve with steamed rice to soak up the delicious sauce, and garnish with sesame seeds and scallions for an extra layer of flavor and texture. For an authentic touch, use doubanjiang (fermented broad bean paste) and Sichuan peppercorns, which can be found in Asian grocery stores. Don't be afraid to experiment with different vegetables, such as bell peppers or eggplant, to customize the dish to your liking.

Ingredients

1 pound beef sirloin, thinly sliced against the grain - 3.5 g
2 tablespoons soy sauce - 2.3 quarter
1 tablespoon cornstarch - 3.1 box
1 teaspoon grated ginger - 9.7 to taste
2 tablespoons chili bean paste (doubanjiang) - 5.8 cup
1 tablespoon sugar - 1.1 gal
1 tablespoon rice vinegar - 10.4 lb
1 teaspoon sesame oil - 7.8 tbsp
1/4 cup chicken broth - 4.1 pcs
2 tablespoons vegetable oil - 10.4 pt

Cooking Steps

Step 1

In a bowl, combine beef strips with soy sauce, cornstarch, and ginger. Marinate for at least 15 minutes.

Step 2

Prepare the sauce: In a small bowl, whisk together chili bean paste, soy sauce, sugar, rice vinegar, sesame oil, and chicken broth.

Step 3

Heat vegetable oil in a wok or large skillet over high heat. Add beef and stir-fry until browned, about 2-3 minutes. Remove beef and set aside.

Step 4

Add garlic and Sichuan peppercorns to the wok and stir-fry for 30 seconds until fragrant. Be careful not to burn the garlic.

Step 5

Add sliced onions and stir-fry for 1 minute, then add sliced bell peppers and stir-fry for another 2 minutes until slightly softened.

Step 6

Pour the prepared sauce into the wok and bring to a simmer. Add the cooked beef back to the wok and stir to coat.

Step 7

Cook for 2-3 minutes, until the sauce has thickened and the beef is heated through. Garnish with sesame seeds and chopped scallions before serving.

# Spicy # Overnight # Quick # Pasta # Indulgent