Spicy Szechuan Green Beans Beef (Printable Version)
Fiery stir-fried green beans and tender beef tossed in bold Szechuan flavors for a vibrant meal.
# What You 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 3/4 inch 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 Make It:
01 - Combine sliced flank steak with 1 tbsp soy sauce, Shaoxing wine, and cornstarch in a small bowl. Mix thoroughly until well coated and set aside to marinate for 10 minutes.
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 and aromatic, being careful not to burn them.
05 - Add minced garlic, ginger, and half the sliced scallions to the wok. Stir-fry for 30 seconds until fragrant, releasing their aromatic oils.
06 - Add blanched green beans to the wok; stir-fry for 2–3 minutes until they begin to blister and develop slight char marks.
07 - Return beef to the wok. Add chili bean paste, light and dark soy sauces, black vinegar, sugar, and sesame oil. Toss everything together vigorously for 1–2 minutes until all components are well coated and heated through.
08 - Transfer to a serving platter, garnish with remaining scallions, and serve immediately while hot with steamed jasmine rice.
# Expert Suggestions:
01 -
- The beef stays impossibly tender while the green beans keep their satisfying crunch
- You control the heat level, making it as mild or wild as your palate desires
02 -
- Have all ingredients prepped and within reach before you turn on the stove
- The authentic Szechuan numbing sensation comes from proper toasting of the peppercorns
03 -
- Szechuan peppercorns can be found in Asian markets or ordered online
- Doubanjiang keeps for months in the refrigerator once opened