Spicy Szechuan Green Beans Beef (Print version)

Tender beef and crisp green beans stir-fried with bold Szechuan spices and aromatics for a vibrant dish.

# Ingredient List:

→ Beef

01 - 10.5 oz flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp Shaoxing wine or dry sherry

→ Green Beans

05 - 14 oz green beans, trimmed
06 - 2 tbsp vegetable oil, divided

→ Sauce

07 - 2 tbsp soy sauce
08 - 1 tbsp Szechuan chili bean paste (doubanjiang)
09 - 1 tbsp rice vinegar
10 - 1 tbsp hoisin sauce
11 - 1 tbsp water
12 - 1 tsp sugar

→ Aromatics

13 - 3 cloves garlic, finely minced
14 - 2 tsp fresh ginger, grated
15 - 1–2 fresh red chilies, sliced (optional)
16 - 1 tsp Szechuan peppercorns, lightly crushed
17 - 2 spring onions, sliced with white and green parts separated

# How To Make It:

01 - In a bowl, combine the sliced beef with 1 tablespoon soy sauce, cornstarch, and Shaoxing wine. Toss to coat evenly and let it marinate for 10 minutes.
02 - In a separate small bowl, mix all sauce ingredients thoroughly and set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add green beans and stir-fry for 4 to 5 minutes until blistered and tender. Remove from the pan and set aside.
04 - Add the remaining 1 tablespoon oil to the wok. Stir in Szechuan peppercorns, garlic, ginger, and the white parts of the spring onions. Cook while stirring for 30 seconds until fragrant.
05 - Add the marinated beef to the wok and stir-fry for 2 to 3 minutes until just browned.
06 - Return the green beans to the pan, add sliced red chilies if desired, and pour in the prepared sauce. Stir-fry all ingredients together for 1 to 2 minutes until everything is evenly coated and heated through.
07 - Garnish with the green parts of the spring onions and serve immediately with steamed jasmine or basmati rice.

# Expert Advice:

01 -
  • The green beans get these gorgeous charred spots that taste smoky and sweet at the same time.
  • The sauce clings to everything without drowning it, just enough fire and funk to make you reach for more rice.
  • It comes together faster than delivery and tastes like you know what youre doing.
  • That tingly buzz from Szechuan peppercorns is addictive in a way salt and pepper never will be.
02 -
  • If your wok isn't screaming hot the green beans will turn soggy and sad instead of blistered and beautiful.
  • Don't marinate the beef longer than 15 minutes or the cornstarch will turn gummy and weird.
  • Taste your chili bean paste before you add it because some brands are much saltier or spicier than others.
  • Have everything prepped and ready before you light the stove because this cooks so fast you won't have time to chop halfway through.
03 -
  • Freeze your beef for 20 minutes before slicing and it'll cut cleaner and thinner without shredding.
  • If your wok starts smoking too much crack a window and turn on the fan, but don't turn down the heat or you'll lose the char.
  • Leftover sauce keeps in the fridge for a week and tastes incredible tossed with noodles or drizzled over fried eggs.

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