Szechuan Shredded Beef

Dive into bold, fiery flavors with this authentic Szechuan Shredded Beef recipe, a perfect balance of heat, savoriness, and addictive textures. Tender strips of marinated beef are stir-fried to perfection alongside vibrant julienned carrots, crisp red bell peppers, and aromatic garlic and ginger. Infused with the numbing spice of Szechuan peppercorns, dried red chilies, and the umami-rich kick of chili bean paste (Doubanjiang), this dish delivers the signature spicy and tingly sensation of Szechuan cuisine. A glossy, slightly sweet sauce made with soy sauce, rice vinegar, and a touch of sugar ties everything together, making this a restaurant-quality stir-fry that’s ready in just 35 minutes. Serve it over steamed rice or noodles for a fast and flavorful dinner that will tantalize your taste buds!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Beef sirloin or flank steak
• 3 tablespoons Cornstarch
• 2 tablespoons Soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 4 tablespoons Vegetable oil
• 3 cloves Garlic cloves
• 1 thumb-sized piece Fresh ginger
• 1 teaspoon Szechuan peppercorns
• 5 pieces Dried red chilies
• 1 large Carrot
• 1 medium Red bell pepper
• 3 stalks Green onions (scallions)
• 1 tablespoon Dark soy sauce
• 1 tablespoon Chili bean paste (Doubanjiang)
• 2 teaspoons Rice vinegar
• 1 teaspoon Granulated sugar
• 3 tablespoons Chicken or beef stock
• 1 teaspoon Sesame oil

Directions

Step 1

Slice the beef into thin strips, about 2 inches long and 1/4 inch wide. Place them in a bowl.

Step 2

Add 2 tablespoons of cornstarch, soy sauce, and Shaoxing wine to the beef. Mix well and let marinate for 15 minutes.

Step 3

While the beef marinates, prepare the vegetables: julienne the carrot, thinly slice the red bell pepper, and chop the green onions into 2-inch sections. Mince the garlic and ginger.

Step 4

Grind the Szechuan peppercorns in a mortar and pestle or spice grinder until coarse. Set aside.

Step 5

Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add the beef in batches, stir-frying for 2–3 minutes until browned and slightly crisp. Remove and set aside.

Step 6

In the same wok, add the remaining 2 tablespoons of vegetable oil. Reduce heat to medium-high and add the Szechuan peppercorns and dried red chilies. Stir-fry for 30 seconds until aromatic.

Step 7

Add garlic, ginger, and chili bean paste to the wok. Stir-fry for 1 minute to release the flavors.

Step 8

Add the carrot and red bell pepper to the wok. Stir-fry for 2–3 minutes until the vegetables are tender but still crisp.

Step 9

Return the beef to the wok. Add the dark soy sauce, rice vinegar, sugar, and stock. Stir everything together to coat the ingredients evenly.

Step 10

Mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of water. Add this slurry to the wok to thicken the sauce. Stir well.

Step 11

Drizzle the sesame oil over the dish, toss in the green onions, and give it one final stir. Remove from heat.

Step 12

Serve immediately with steamed rice or noodles.

Nutrition Facts

Serving size	(985.1g)

Amount per serving	% Daily Value*
Calories	1973.3

Total Fat 128.9g	0%
Saturated Fat 35.0g	0%
Polyunsaturated Fat 39.5g
Cholesterol 375mg	0%
Sodium 3529.1mg	0%
Total Carbohydrate 63.2g	0%
Dietary Fiber 9.7g	0%
Total Sugars 13.5g
Protein 140.2g	0%

Vitamin D 0IU	0%
Calcium 143.4mg	0%
Iron 17.0mg	0%
Potassium 2578.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 28.4%

Carbs: 12.8%