Spicy Szechuan Green Beans Beef (Printable version)

Crisp green beans and tender beef in a fiery Szechuan sauce with aromatics.

# Ingredient list:

→ Beef

01 - 12 oz flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tbsp Shaoxing wine or dry sherry
04 - 1 tsp cornstarch

→ Green Beans

05 - 12 oz green beans, ends trimmed

→ Aromatics

06 - 2 tbsp vegetable oil
07 - 4 cloves garlic, minced
08 - 2 tsp fresh ginger, minced
09 - 2 scallions, thinly sliced
10 - 1-2 tbsp Szechuan peppercorns, lightly crushed
11 - 4-6 dried red chilies, cut into 3/4 inch pieces

→ Sauce

12 - 2 tbsp light soy sauce
13 - 1 tbsp dark soy sauce
14 - 1 tbsp Chinese black vinegar
15 - 1 tbsp chili bean paste (doubanjiang)
16 - 1 tsp sugar
17 - 2 tsp sesame oil

# Directions:

01 - Combine sliced beef with 1 tbsp soy sauce, Shaoxing wine, and cornstarch in a small bowl. Mix thoroughly and let marinate for 10 minutes at room temperature.
02 - Bring a pot of water to boil. Add green beans and cook for 2 minutes until bright green and just tender. Drain immediately and rinse under cold water to stop cooking. Set aside.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until smoking. Add marinated beef in a single layer and stir-fry for 2-3 minutes until browned but still pink inside. Remove beef and set aside.
04 - Add remaining 1 tbsp oil to the wok. Add Szechuan peppercorns and dried red chilies. Stir-fry for 30 seconds until fragrant and toasted, being careful not to burn them.
05 - Add garlic, ginger, and half the scallions to the wok. Stir-fry for 30 seconds until fragrant.
06 - Add blanched green beans to the wok. Stir-fry for 2-3 minutes until skins begin to blister and beans are tender-crisp.
07 - Return beef to the wok. Add chili bean paste, light soy sauce, dark soy sauce, black vinegar, sugar, and sesame oil. Toss everything together for 1-2 minutes until well coated and heated through.
08 - Transfer to a serving platter. Garnish with remaining scallions. Serve hot with steamed jasmine rice.

# Expert Tips:

01 -
  • The Szechuan peppercorns create this incredible tingling sensation that makes every bite exciting
  • Blanched green beans stay perfectly crisp tender instead of getting mushy in the stir fry
  • The beef marinade makes impossibly tender meat even when cooked quickly over high heat
02 -
  • Have all ingredients prepped before you start because stir frying goes incredibly fast
  • The wok must be properly hot before adding oil or the beef will steam instead of sear
  • Dried chilies can vary wildly in heat so taste one before deciding how many to use
03 -
  • Slice your beef when it is partially frozen for easier cutting
  • Invest in good Chinese black vinegar, it is absolutely worth seeking out

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