Spicy Szechuan Beef Peanuts (Printable View)

Tender beef and crunchy peanuts combine with bold Szechuan spices for a vibrant stir-fry.

# Ingredient List:

→ 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, divided
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 Prepare:

01 - Combine flank steak with soy sauce, Shaoxing wine, cornstarch, and black pepper in a bowl. Mix well and let rest for 15 minutes.
02 - Whisk together soy sauce, vinegar, hoisin sauce, sugar, and toasted sesame oil in a small 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 2-3 minutes until browned. Remove and set aside.
04 - Add remaining 1 tablespoon oil to the wok. Stir-fry dried Szechuan chili peppers and peppercorns for 30 seconds until aromatic, avoiding burning.
05 - Add garlic, ginger, onion, and red bell pepper. Stir-fry 2-3 minutes until vegetables begin to soften.
06 - Return beef to the wok, pour in the prepared sauce, and toss everything 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 Suggestions:

01 -
  • The numbing heat from Szechuan peppercorns creates a sensation you can't get anywhere else.
  • Everything comes together in under 20 minutes once your mise en place is ready.
  • The peanuts add a satisfying crunch that balances the tender beef perfectly.
  • It's the kind of dish that makes people lean in closer and ask what you did differently.
02 -
  • Don't skip the high heat, it's what gives the beef that seared edge and keeps the vegetables crisp.
  • If your peppercorns taste flat, toast them in a dry pan for a minute before adding them to the wok.
  • Marinating longer than 15 minutes won't hurt, but past 30 the texture starts to get mushy.
03 -
  • Freeze the beef for 20 minutes before slicing, it firms up just enough to make thin, even cuts effortless.
  • Prep all your ingredients before you turn on the heat, stir-frying moves fast and there's no pause button.
  • If you can't find Chinkiang vinegar, add a tiny splash of balsamic to rice vinegar for a similar depth.

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