I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Szechuan Beef
...in your mind.
Szechuan Beef

Szechuan Beef



  • 1 pound flank steak, really thinly sliced
  • 1/4 cup corn starch
  • Salt and pepper to taste
  • 5 tablespoons dark soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sesame chili oil
  • 2 tablespoons brown sugar
  • 1 tablespoon corn starch
  • 1/4 cup beef broth
  • 1 red pepper cut into thin, 1 inch pieces
  • 1/2 yellow onion, sliced into thin 1 inch pieces
  • Neutral oil
  • 1 teaspoon red pepper flakes
  • 1 tablespoon Szechuan peppercorns, finely crushed (optional)
  • 2 teaspoons finely minced garlic
  • 2 teaspoon finely minced ginger


  1. Place the steak in a bowl with the corn starch, 2 tablespoons of the soy, and salt and pepper – mix well and set aside
  2. Combine remaining soy, hoisin, sesame (chili) oil, brown sugar, corn starch and broth - mix well and set aside
  3. Heat a couple tablespoons of oil in a large pan over high heat, and add the steak in as much of a single layer as possible
  4. Cook a couple minutes on each side until deep color develops golden brown - you should do this in a couple of batches 'cuz too much steak in the pan at once will not brown, it’ll just steam and you don’t want that - when each batch is done, remove to a bowl
  5. Add a little more oil to the pan and put in the red pepper and onion - cook until just starting to soften 3-4 minutes
  6. Then add the red pepper flakes and peppercorns - stir through to mix in well
  7. Add the garlic and ginger to the pan; and when fragrant, stir into the vegetables then add the beef back to the pan along with any juices
  8. Stir to mix everything well, then add the sauce - stirring through for about 30 seconds to coat everything
  9. Serve