Szechwan Beef Stir-Fry Recipe

Szechwan Beef is good eating – so good that I second guessed whether the restaurant taste could be replicated at home. However, this meal was amazing. It was simple and quick to make, and really tasted like the real thing. We served over cooked brown rice for a delicious, more healthy homemade version of this take out meal.

Pro Tip: If you have a wok, use it. Something about searing in these intense flavors with the high heat and high sides of a wok makes it taste that much better. This recipe hits it out of the park.

Wondering why Szechuan Beef is sometimes spelled Szechwan, or even Sichuan? I was curious myself and found this Quora thread where English and Chinese language geeks dish out their thoughts on the topic.

Szechwan Beef Stir-Fry - Recipes - Chris Byrnes LLCSzechwan Beef Stir-Fry At Home


3 ounces beef, flank steak, extra lean, raw
1 1/2 teaspoons soy sauce, reduced sodium
1/4 teaspoon honey
1/2 teaspoon sesame oil
1/8 teaspoon cayenne pepper, ground
1 teaspoon garlic, chopped
1 teaspoon ginger root, fresh
1/2 cup red bell pepper, cut in strips
1/3 cup snow pea pods, fresh or frozen


  • Cut beef across the grain into 1/8 inch thick strips and place in a shallow dish. Combine soy sauce and honey in a bowl and pour over meat strips, tossing to coat.
  • Heat oil in a wok or heavy nonstick skillet over high heat. Add cayenne pepper, garlic and ginger and sauteé for 30 seconds.
  • Add bell pepper and snow peas and stir fry 3 minutes; remove vegetables from pan.
  • Stir fry beef strips 2-3 minutes, until cooked throughout.
  • Return vegetables to pan and continue to cook until heated through.

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