Szechuan Beef Stir Fry

Szechuan beef is a popular, spicy Asian stir fry that’s quick and easy to make. Skip the Chinese takeout with this dish of tender strips of beef, crunchy red peppers, and fresh asparagus in a flavorful sauce. (This recipe was originally published February 9, 2012)

Ingredients for Szechuan beef stir fry

While the ingredient list for Asian dishes may seem daunting, many are easily available at most grocery stores or Asian markets. Once you’ve stocked up on the basics like soy sauce, rice vinegar and chili oil you’re set for several months of cooking! Look for meat with the right amount of marbling for more flavor. 

The sauce

The amount of chili paste listed will produce a mildly spicy version. If you prefer a spicier dish, add an additional teaspoon.

• 1 Tablespoon dark sesame oil divided
• 1/2 cup chicken broth
• 2 Tablespoon low sodium soy sauce
• 1 Tablespoon rice wine vinegar
• 2 teaspoons chili paste use less if you don’t like it too spicy
• 2 teaspoons cornstarch
• 1/4 black pepper
• 1/4 teaspoon salt
• 2 Tablespoons avocado oil  or vegetable oil, divided
• 2 cloves garlic minced
• 1 Tablespoon fresh ginger minced

The protein

• 16 ounces flank steak or skirt steak, sliced thinly against the grain
• 1/4 cup chopped roasted peanuts

The veggies

• 1 bunch asparagus ends trimmed and cut into bite-sized pieces
• 1 medium onion sliced
• 1 large red bell pepper sliced
• 3-4 green onions sliced on the diagonal

How to make this spicy Szechuan beef recipe

• Combine 2 teaspoons of sesame oil and next 6 ingredients (through salt) in a small bowl.
• Cut meat into thin slices against the grain.
• Heat a wok or large skillet over medium-high heat. Add remaining 1 teaspoon of sesame oil and 1 tablespoon vegetable oil to hot pan.
• Add beef and stir-fry 2 minutes. Remove beef from the pan.

• Add remaining 1 Tablespoon oil, onions, asparagus, bell pepper, ginger and garlic, and stir-fry for 2 minutes.

• Add broth mixture and cook another minute or until thick. Return beef to the pan, cooking until beef is done and veggies are crisp-tender.

• Toss in sliced green onions and peanuts.

• Serve with steamed white rice.

​Substitutions and variations

Use the spicy sauce as a jumping off point for variations. 

• Substitute green bell peppers for the red ones. 
• Try it with bamboo shoots, baby corn, snow peas, or mushrooms. 
• Switch out the beef for chicken breast or pork loin.

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