Spicy Szechuan Beef Peanuts (Printable)

Bold stir-fried beef with crunchy peanuts and vibrant Szechuan spices for an authentic flavor experience.

# What You Need:

→ Beef

01 - 1.1 lb flank steak, thinly sliced against the grain

→ Marinade

02 - 2 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch
05 - ½ tsp freshly ground black pepper

→ Vegetables & Aromatics

06 - 2 tbsp vegetable oil
07 - 1 red bell pepper, thinly sliced
08 - 1 small onion, thinly sliced
09 - 3 cloves garlic, minced
10 - 1 tbsp fresh ginger, minced
11 - 4 scallions, cut into 2-inch pieces
12 - 10–12 dried Szechuan chili peppers, whole
13 - 2 tsp Szechuan peppercorns

→ Sauce

14 - 2 tbsp soy sauce
15 - 1 tbsp Chinkiang vinegar or rice vinegar
16 - 1 tbsp hoisin sauce
17 - 2 tsp sugar
18 - 1 tsp toasted sesame oil

→ Topping

19 - ½ cup roasted, unsalted peanuts, roughly chopped

# How to Make It:

01 - Combine flank steak with soy sauce, Shaoxing wine, cornstarch, and black pepper in a bowl; mix thoroughly and marinate for 15 minutes.
02 - Whisk together soy sauce, vinegar, hoisin sauce, sugar, and toasted sesame oil in a bowl; set aside.
03 - Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat; add marinated beef in a single layer and stir-fry for 2 to 3 minutes until just browned; remove and set aside.
04 - Add remaining 1 tablespoon oil to the wok; stir-fry dried chili peppers and Szechuan peppercorns for 30 seconds until aromatic, avoiding burning.
05 - Add garlic, ginger, onion, and bell pepper; stir-fry for 2 to 3 minutes until vegetables soften slightly.
06 - Return beef to the wok; pour in prepared sauce and toss to coat evenly.
07 - Add scallions and chopped peanuts; stir-fry for 1 minute until heated through and glossy.
08 - Serve immediately with steamed rice.

# Expert Tips:

01 -
  • The numbing tingle of Szechuan peppercorns hits different—it's not pain, it's sensation.
  • Tender beef paired with crunchy peanuts creates a texture conversation that keeps you reaching for another bite.
  • Ready in 35 minutes start to finish, and tastes like you've been cooking all day.
02 -
  • Don't skip marinating the beef—those 15 minutes make the difference between tough and tender, and the cornstarch is doing real work up there.
  • High heat is non-negotiable; a lukewarm wok will steam everything instead of stir-frying it.
  • Taste the sauce before adding it back in—adjust the vinegar or sugar to your preference; Szechuan is about balance, not blind following.
03 -
  • Prep every single ingredient before you turn on the heat; stir-frying moves too fast to chop while cooking.
  • If the dish seems dry, add a splash of water or broth at the very end rather than loading up the sauce; you want it to cling, not pool.

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