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Savor the bold flavors of Szechuan Beef, with tender beef, colorful bell peppers, and a spicy, savory sauce. It's easy to make and impossible to resist, just like the renowned dish at PF Chang's.
Chinese Szechuan Beef
Over the years, numerous American readers have requested a Szechuan beef recipe after I shared my sesame beef recipe.
Therefore, I’ve crafted this recipe specifically for everyone eagerly awaiting this popular American-Chinese dish.
What Is Sichuan Beef
Szechuan beef, much like beef and broccoli, is not actually from China; it is a spicy and aromatic Chinese dish known for its bold flavors and tender beef slices stir-fried with chili-garlic sauce, bell peppers, and chili oil “la yu.” It’s a popular choice for those who enjoy fiery and zesty cuisine with a satisfying kick.
In Sichuan, there is a well-known dish called 水煮牛肉, or literally “Water Cooked Beef,” where tender beef is poached in water and doused in a fiery chili-oil sauce, spiked by Sichuan peppercorns.
However, the Chinese beef dishes found in the US are mostly just beef stir fry in a mildly spicy sauce with some vegetables. Every Chinese restaurant or Chinese buffet here has its own rendition of Sichuan beef.
This Szechuan beef is my take on PF Chang’s version, well-loved by many diners, especially as a takeout!
What Does Szechuan Beef Taste Like
Szechuan beef typically has a bold and complex flavor profile. It’s savory, spicy, and slightly sweet, with a noticeable heat from the chili-garlic sauce and chili oil used in the recipe.
The beef is thinly sliced into sticks and marinated with corn starch to achieve a velvety and tender texture, highly prized in Chinese cuisine. The tender beef, the mouthwatering sauce pair well with steamed rice, creating a satisfying and flavorful meal that’s sure to please any palate.
However, Szechuan Beef is not to be confused with Hunan Beef or Mongolian Beef. Hunan is a province in China, neighboring the Sichuan province. Both dishes are similar, but Hunan Beef is generally spicier in flavor than Szechuan cuisine, while Mongolian Beef is more muted in taste and non-spicy.
Ingredients
What’s in Szechuan Beef? This recipe calls for simple ingredients and takes only 20 minutes to make!
- beef – you may use flank steak, sirloin, or tenderloin for tender meat.
- chili garlic sauce – gives the spicy note to this dish.
- chili oil or la yu – this red-hued oil adds heat and color to this Szechuan style shredded beef.
- green and red bell peppers – all colors, texture and peppery flavors to the finished dish.
See the recipe card for full information on ingredients.
How To Make Szechuan Beef
Step 1. Marinate the beef, with all the ingredients in the Marinade, for 15 minutes.
Step 2. Combine all the ingredients for the Sauce, stirring and mixing thoroughly, set aside.
Step 3. Heat a wok over high heat and add 1 tablespoon of oil. Once the oil is hot, add the beef and stir-fry briefly until the surface turns opaque and slightly charred. Remove the beef from the wok and set it aside.
Step 4. Clean the wok and add the remaining 1 tablespoon of oil. Once the oil is fully heated, add the garlic and stir-fry until aromatic. Then, add all the peppers and carrots, stirring a few times before adding the beef back into the wok.
Step 5. Add the sauce and stir to combine well. Then, stir in the scallions and chili oil. Dish out and serve immediately with steamed rice.
Helpful Cooking Tips
- I used Rooster brand (Huy Foong) chili-garlic sauce, commonly available in the US. However, any other brand of coarse chili garlic sauce will work just as well.
- Shaoxing wine or Chinese rice wine is optional; however, it adds a subtle aroma that enhances the dish’s flavor profile.
- “Szechuan” is the old English spelling for “Sichuan,” a province in China. Therefore, this recipe is also known as Sichuan beef.
Frequently Asked Questions
Yes, Szechuan beef is spicy. My recipe contains chili-garlic sauce and chili oil. You may reduce the level of heat by cutting down the quantity of the chili-garlic sauce.
I recommend flank steak, sirloin, or tenderloin. These cuts are tender and cook quickly, making them ideal for stir-frying.
This recipe is only 486 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Szechuan Beef (Better than PF Chang’s)
Ingredients
- 2 tablespoons oil
- 8 oz (225g) beef, cut into thin strips
- 2 cloves garlic, minced
- 1/4 small green bell pepper, cut into long strips
- 1/4 small red bell pepper, cut into long trips
- 1-2 baby carrots, cut into matchstick strips
- 1 teaspoon chili oil, chili oil "la yu" in a bottle
- 2 stalks scallions, cut into 2-inch strips
Marinade:
- 1 teaspoon cornstarch
- 1/2 teaspoon Shaoxing wine, Chinese rice wine
- 1 teaspoon dark soy sauce
Sauce:
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon chili garlic sauce
- 1 1/2 teaspoons soy sauce
- 2 teaspoons sugar
- 2 tablespoons water
- 1/2 teaspoon sesame oil
Instructions
- Marinate the beef, with all the ingredients in the Marinade, for 15 minutes.
- Combine all the ingredients for the Sauce, stirring and mixing thoroughly, set aside.
- Heat a wok over high heat and add 1 tablespoon of oil. Once the oil is hot, add the beef and stir-fry briefly until the surface turns opaque and slightly charred. Remove the beef from the wok and set it aside.
- Clean the wok and add the remaining 1 tablespoon of oil. Once the oil is fully heated, add the garlic and stir-fry until aromatic. Then, add all the peppers and carrots, stirring a few times before adding the beef back into the wok.
- Add the sauce and stir to combine well. Then, stir in the scallions and chili oil. Dish out and serve immediately with steamed rice.
Notes
- “Szechuan” is the old English spelling for “Sichuan,” a province in China. Therefore, this recipe is also known as Sichuan beef.
- I used Rooster brand (Huy Foong) chili-garlic sauce, commonly available in the US. However, any other brand of coarse chili garlic sauce will work just as well.
- Shaoxing wine or Chinese rice wine is optional; however, it adds a subtle aroma that enhances the dish’s flavor profile.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been making this fast, economical and delicious recipe for years–thank you, Bea! It’s not the “dry-fried” version I made decades ago, but fast and just as yummy, despite slight differences in texture. I can’t think of a single restaurant where I’ve ordered this dish in the past couple of decades that dry fries, either–this version is way better than most restaurants! I use NY strip sirloin or ribeye steak, tender cuts which are often on sale at my local supermarkets. I do add a tsp or so of Sichuan peppercorns toward the end of cooking, coarsely ground in a pestle & mortar to add a touch of that delicious numbing heat. I’ve always used Lan Chi Chili Paste with Garlic–for about 50 years since I was introduced to it during a Chinese cooking course. I’ve tried other brands since, but always return to this one.
Hi Janmaus, thanks for trying my recipe and for the 5 stars! :)
Absolutely love this and make it regularly. Great recipe, thanks.
Hi Tricia, thanks for trying my recipe! :)
This recipe looks great and I can’t wait to try it! However, this is not like PF Chang’s version which is amazing. Theirs doesn’t have bell peppers but rather carrots, celery and onion. It is also a dry beef, not boiled.
Hi Ellen, this beef is not boiled in my recipe. It’s stir-fried. You can use carrots, celery and onion if you like. Ultimately it’s in the sauce.
Looked at a number of recipes and liked yours the best. Have my flank steak cut in thin strips and ready to go. Think I have all the other ingredients w/o having to make another trip to the grocery store. Going to make this just as instructed except adding strips of onion.
Looks so good!
Thanks Judy!
Have made this, and a variation using chicken instead of beef. Both have been fantastic, much better than our local takeaway choice, and family have asked instead of buying takeaways in future can I just keep making this. My daughter wants the sauce bottled up so she can just dip chips in it :) Thankyou for sharing the recipes
Awesome Allen. All my recipes are very good, you can try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/ and https://rasamalaysia.com/recipes/chinese-food-recipes-chinese-recipes/
Hi Bee,
Do you happen to have a recipe for
水煮牛肉 – Sichuan water cooked beef?
I love Sichuanese food. Thank you.
Hi Joe, I don’t have the recipe on my site.
Just made this. It is delicious! Perfect amount of spice. I’m definitely making this again