Spicy Szechuan Beef Peanuts (Printable)

Tender beef and crunchy peanuts in a fiery Szechuan stir-fry bursting with authentic flavors.

# What You Need:

→ Beef

01 - 1.1 lb flank steak, thinly sliced against the grain

→ Marinade

02 - 2 tbsp soy sauce
03 - 1 tbsp Shaoxing wine (or dry sherry)
04 - 1 tsp cornstarch
05 - ½ tsp freshly ground black pepper

→ Vegetables & Aromatics

06 - 2 tbsp vegetable oil
07 - 1 red bell pepper, thinly sliced
08 - 1 small onion, thinly sliced
09 - 3 cloves garlic, minced
10 - 1 tbsp fresh ginger, minced
11 - 4 scallions, cut into 2-inch pieces
12 - 10-12 dried Szechuan chili peppers (or to taste), whole
13 - 2 tsp Szechuan peppercorns

→ Sauce

14 - 2 tbsp soy sauce
15 - 1 tbsp Chinkiang vinegar (or rice vinegar)
16 - 1 tbsp hoisin sauce
17 - 2 tsp sugar
18 - 1 tsp toasted sesame oil

→ Topping

19 - ½ cup roasted, unsalted peanuts, roughly chopped

# Steps:

01 - Combine flank steak with soy sauce, Shaoxing wine, cornstarch, and black pepper in a bowl. Mix thoroughly and let rest for 15 minutes.
02 - Whisk together soy sauce, vinegar, hoisin sauce, sugar, and toasted sesame oil in a small bowl. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add marinated beef in a single layer and stir-fry for 2 to 3 minutes until browned. Remove from the pan and set aside.
04 - Add remaining tablespoon of oil to the wok. Stir-fry dried Szechuan chili peppers and peppercorns for 30 seconds until fragrant, ensuring they do not burn.
05 - Add garlic, ginger, onion, and red bell pepper to the wok. Stir-fry for 2 to 3 minutes until vegetables begin to soften.
06 - Return beef to the wok. Pour in the prepared sauce and toss everything to coat evenly.
07 - Stir in scallions and chopped peanuts. Continue stir-frying for 1 minute until heated through and glossy.
08 - Transfer to serving plates and serve immediately, ideally with steamed rice.

# Expert Advice:

01 -
  • The numbing-tingly sensation from Szechuan peppercorns is addictive and completely different from regular spicy dishes.
  • Tender beef and crunchy peanuts create layers of texture that keep things interesting bite after bite.
  • It comes together in under 40 minutes, making it perfect for weeknight dinners when you want restaurant-quality results.
  • The balance of salty, sweet, and tangy with that signature heat feels more sophisticated than it should for how simple it really is.
02 -
  • Slice the beef against the grain and keep the pieces thin—this is the single biggest factor in whether you end up with tender, restaurant-quality beef or tough, chewy results that disappear into nothing.
  • Don't skip toasting the Szechuan peppercorns and chilies before adding other ingredients; this unlocks their essential oils and transforms them from dormant spices into the vibrant, mouth-tingling stars they're meant to be.
  • Have absolutely everything prepped and ready before you start cooking because a wok stir-fry moves fast—there's no time to chop garlic or measure sauce once the heat is high and things are moving.
  • The sauce should coat the beef and vegetables with a glossy sheen, not puddle at the bottom; if it looks too wet, you've added too much liquid or your heat isn't high enough to reduce it properly.
03 -
  • Prep all your ingredients before you turn on the heat—I learned this the messy way when I started chopping garlic while oil was already smoking, and it's a lesson that stuck with me forever.
  • Use a wok or the widest skillet you own because the flat surface area matters for getting that proper sear on the beef instead of steaming it in its own juices.
  • Toast your Szechuan peppercorns dry in a pan for 20 seconds before adding oil if you want to amplify their numbing intensity and wake up their essential oils even more.

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