Spicy Szechuan Green Beans Beef (Printable)
Boldly spiced green beans and tender beef come together in a flavorful Szechuan stir-fry with garlic and ginger.
# What You'll Need:
→ Beef
01 - 10 oz flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Vegetables
05 - 12 oz fresh green beans, trimmed
06 - 3 scallions, sliced
07 - 3 cloves garlic, minced
08 - 1 tbsp ginger, minced
09 - 1 small red chili, thinly sliced
→ Szechuan Sauce
10 - 2 tbsp soy sauce
11 - 1 tbsp dark soy sauce
12 - 1 tbsp Chinkiang vinegar or rice vinegar
13 - 1 tbsp Szechuan chili bean paste (doubanjiang)
14 - 1 tbsp hoisin sauce
15 - 2 tsp sugar
16 - 2 tbsp water
→ Aromatics & Oil
17 - 2 tbsp vegetable oil, divided
18 - 1 tsp Szechuan peppercorns, lightly crushed
# Directions:
01 - Combine sliced flank steak with 1 tbsp soy sauce, cornstarch, and sesame oil in a medium bowl. Mix thoroughly to coat and let marinate for 10 minutes at room temperature.
02 - Whisk together 2 tbsp soy sauce, dark soy sauce, vinegar, Szechuan chili bean paste, hoisin sauce, sugar, and water in a small bowl until sugar dissolves completely.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add green beans and stir-fry for 4-5 minutes until skins blister and beans are just tender. Transfer to a plate and set aside.
04 - Add remaining 1 tbsp oil to the wok. Add crushed Szechuan peppercorns and fry for 30 seconds until fragrant, being careful not to burn them.
05 - Add marinated beef to the wok in a single layer. Stir-fry for 2-3 minutes until browned on edges and just cooked through. Push beef to the sides of the wok, clearing the center.
06 - Add garlic, ginger, scallions, and sliced chili to the center of the wok. Stir-fry for 1 minute until fragrant, then combine with the beef.
07 - Return green beans to the wok. Pour in prepared sauce and toss everything together. Cook for 2-3 minutes until sauce thickens slightly and coats all ingredients evenly.
08 - Transfer to a serving platter and serve immediately while hot. Accompany with steamed jasmine or brown rice if desired.
# Expert Hints:
01 -
- The sauce hits every note, tangy and sweet with that signature Szechuan tingle that keeps you coming back for more
- Green beans stay crisp-tender while beef remains juicy, creating perfect texture contrast in every bite
02 -
- Crowding the wok makes everything steam instead of sear, so cook in batches if needed and resist the urge to stir too frequently
- Szechuan peppercorns can quickly go from fragrant to bitter, so watch them carefully during that quick 30 second toast
03 -
- Dark soy sauce adds rich color and depth that regular soy cannot match alone
- Adding a splash of water to the sauce prevents it from reducing too quickly in the high heat