Spicy Szechuan Beef Peanuts (Printable Version)
Fiery stir-fry with tender beef, crunchy peanuts, and bold Szechuan spices for vibrant flavor.
# What You Need:
→ Beef
01 - 1.1 lb flank steak, thinly sliced against the grain
→ Marinade
02 - 2 tablespoons soy sauce
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 1 teaspoon cornstarch
05 - ½ teaspoon freshly ground black pepper
→ Vegetables & Aromatics
06 - 2 tablespoons vegetable oil
07 - 1 red bell pepper, thinly sliced
08 - 1 small onion, thinly sliced
09 - 3 cloves garlic, minced
10 - 1 tablespoon fresh ginger, minced
11 - 4 scallions, cut into 2-inch pieces
12 - 10-12 dried Szechuan chili peppers (or to taste), whole
13 - 2 teaspoons Szechuan peppercorns
→ Sauce
14 - 2 tablespoons soy sauce
15 - 1 tablespoon Chinkiang or rice vinegar
16 - 1 tablespoon hoisin sauce
17 - 2 teaspoons sugar
18 - 1 teaspoon toasted sesame oil
→ Topping
19 - ½ cup roasted, unsalted peanuts, roughly chopped
# How-To:
01 - Mix flank steak with soy sauce, Shaoxing wine, cornstarch, and black pepper; let rest for 15 minutes.
02 - Whisk together soy sauce, vinegar, hoisin sauce, sugar, and sesame oil in a small bowl; set aside.
03 - Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat; stir-fry beef in a single layer for 2 to 3 minutes until lightly browned; remove and set aside.
04 - Add remaining 1 tablespoon oil to the wok; stir-fry dried chilies and Szechuan peppercorns for 30 seconds until fragrant without burning.
05 - Add garlic, ginger, onion, and bell pepper; stir-fry 2 to 3 minutes until vegetables soften slightly.
06 - Return beef to wok; pour in sauce and toss to coat evenly.
07 - Add scallions and chopped peanuts; stir-fry 1 minute until heated through and glossy.
08 - Plate immediately, ideally accompanied by steamed rice.
# Expert Tips:
01 -
- The heat builds gradually and then lingers in the most addictive way, that famous numbing tingle that makes you keep coming back for another bite.
- It comes together in under 40 minutes, so you can have restaurant-quality stir-fry on a weeknight without feeling rushed.
- Tender beef, crunchy peanuts, and charred peppers create a texture symphony that feels way more impressive than the effort required.
02 -
- Don't skip slicing the beef against the grain—I learned this the hard way when my first attempt came out chewy and the whole dish suffered for it.
- Whole dried chilies are essential; chili flakes or powder will turn the sauce muddy and bitter, and you'll lose that beautiful visual and the controlled heat build.
- Add the sesame oil in the final minute, never earlier—cooking it destroys its nutty, fragrant quality that makes the whole dish taste complete.
03 -
- Keep your prep work organized and within arm's reach of the wok because once you start cooking, everything happens in about 10 minutes and there's no time to hunt for ingredients.
- Don't walk away from the wok—this dish requires attention and constant movement, and that's part of what makes it taste so alive and restaurant-quality.