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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 corn starch
- 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.
Hai …
I have recently discovered your website, I am enjoying reading it very much, it has great info! I hope we can begin to exchange some ideas!
Good site for all.. thanks
Welcome!
I’ve made this several times now, and my husband LOVES it. I use celery rather than peppers. Tried it tonight in a pressure cooker rather than wok, and the results were quite satisfactory! This has become a regular menu item at our house.
Awesome!
Will try it tomorrow.. Look Delicious!
I loved it!!! My wife said it is too spicy. How should I compromise to make it suitable for the both of us. Thank you so much! Delish!!!!
Hi Daniel just cut down on the garlic chili sauce and chili oil.
i would love to try this scrumptious looking recip, however, I can not use wine …can you please suggest an alternative to wine?
You can skip it.
My goodness this makes me so hungry! I couldn’t resist pinning for safe keeping and sharing it with my peeps on the ‘ol facebook page. Yum!!!
Hi Natasha, LOL, that’s too funny. Thanks for the repin and this recipe is great, especially now that it’s cold because it will heat you up. :)
How can I make this spicy? Or is it as written?
It’s not overly spicy but with a slight heat. You can add some heat by adding chili oil or dried red chilies.
Hi rasa.. Was just wondering.. Can I substitute the beef for chicken?? And also, do Chinese noodles have another name?? Because I don’t seem to find them here in the supermarkets! Thanks
Of course. :)
Chinese egg noodles, Chinese chow mein.
I doubled this recipe tonight for family dinner. I mostly kept it the same except I left out the oyster sauce and substituted a small splash of fish sauce. I also added quite a lot more chilli oil, the kind with crunched up chillies, because no matter how hot I make it, it’s not hot enough at my house. Ever. I also added szechuan peppercorn, ground, about half a teaspoon. It was absolutely delicious.
Still not hot enough for my wife though. I put in three heaping tablespoon of chili oil,too. I was sweating and my mouth was numb. I will be making this again.
Hi Elfmirkin, that’s great that your family enjoyed this dish. Happy cooking. :)
Have a dessert pastry with Strawberry preserves as they will compliment the dish and give a Lessened morning after effect from real fiery chili’s.
Grapefruit soda as well was a favorite of my Father. he could eat anything with impunity that way.
You can try adding a bit of egg mixture to the marinate on top of the cornstarch. It helps make the meat even more tender.
Yes, egg white and cornstarch.