Spicy Sichuan Pepper Steak
60% authentic · Sichuan Chinese
A fiery and aromatic twist on pepper steak, inspired by Sichuan flavors. This version incorporates chili bean paste and Sichuan peppercorns for a numbing and spicy kick, balanced with classic stir-fry elements.
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Ingredients
- Beef sirloin or flank steak1.5 lbs
- Bell peppers (red and green)2 large
- Yellow onion1 large
- Garlic4 cloves
- Ginger1 inch piece
- Doubanjiang (Chili Bean Paste)2 tbsp
- Sichuan peppercorns1 tsp
- Soy sauce3 tbsp
- Shaoxing wine (or dry sherry)1 tbsp
- Cornstarch1 tbsp
- Sesame oil1 tsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Steps
- 1
Slice beef thinly against the grain. Marinate with 1 tbsp soy sauce, 1 tsp cornstarch, Shaoxing wine, and a pinch of black pepper.
- 2
Cut bell peppers and onion into strips. Mince garlic and ginger. Lightly toast Sichuan peppercorns in a dry pan until fragrant, then crush them.
- 3
In a small bowl, whisk together remaining soy sauce, doubanjiang, sesame oil, and 1/4 cup water.
- 4
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add beef and stir-fry until browned. Remove beef from wok.
- 5
Add remaining 1 tbsp vegetable oil to the wok. Add onions and stir-fry for 1 minute. Add bell peppers, garlic, ginger, and crushed Sichuan peppercorns. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
- 6
Return beef to the wok. Pour the sauce mixture over everything. Stir and cook until sauce thickens and coats the ingredients, about 1-2 minutes.
- 7
Season with salt and black pepper to taste. Serve immediately.
