When looking for "Szechuan beef" recipes, two varieties appear: a saucy stir-fry meal popular in Chinese-American restaurants and a spicier one from the region in China.
The later version uses fresh chilies, Szechuan peppercorns, and dry heat for crispier results. Our recipe, revised after reader comments, combines spicy chilis and numbing Szechuan peppercorns with gently sweet and salty sauciness.
In fish fragrant eggplant, Szechuan cuisine uses a high heat underneath a broad wok and forceful tossing to cook food rapidly.
Our recipe makes this technique easy for home cooks by searing meat in batches in a well-oiled skillet and toasting spices in oil to unleash their flavors before adding veggies.
For the tenderest meat, freeze your steak for 30 minutes to 1 hour before slicing. A slightly frozen steak is simpler to slice thinly. Tender meat comes from thinner slices. Always slice across the grain to avoid leathery steak!
Ingredients
For marinade
1-pound sirloin steak, thinly sliced against the grain
2 Tbsp. Chinese black vinegar
1-/4 cup low-sodium soy sauce
1/2 tsp. Szechuan peppercorn
For stir-frying
3 Tbsp cornstarch
3 Tbsp peanut oil, split
1 tablespoon fermented chili bean paste
6–12 dried red chilies
1 Tbsp. whole Szechuan peppercorns
2 minced garlic cloves
3 finely sliced green onions plus more for serving
2 Tbsp red chili oil
2 finely sliced red bell peppers
2 finely sliced tiny carrots
1/2 cup water or low-sodium broth
1 tbsp hoisin
1 tbsp oelek sambal
1-tsp toasted sesame oil
1 tsp Chinese black vinegar
For garnish, sesame seeds
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