Sichuan Pepper Beef

Name: Sichuan Pepper Beef
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: Beef filet 1.25 lbs; White onions 1; Green peppers 1; Peanut seed oil 3 spoonfuls; Water 5.4 tbsp; Sichuan peppers 2 tsp; Fresh ginger to taste; Garlic 1 clove; Potato starch 1 spoonful; Soy sauce 1 spoonful; Rice wine 1 spoonful; Hoisin sauce 1 spoonful; Water ½ cup; Fine salt to taste; Sesame seeds to taste; Black sesame seeds to taste

it de fr es br

Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 12 min
Serving: 4
Cost: Average
Note + marinating time of the meat (30 min.)

PRESENTATION

Recipe by
Rosy Chin

Sichuan beef is one of those really flavorful dishes you just can’t get enough of. Hailing from the southeastern parts of China, this cuisine is known for bold and spicy flavors. If you love a bit of heat, you'll love this dish. The star here—Sichuan peppercorns—gives a unique tingly sensation, way different from regular black pepper. The spicy beef stir-fry is made special by its marinade: the beef soaks up soy sauce, hoisin, and a splash of rice wine, turning into a rich and slightly sweet sauce that coats every piece. This mix offers a taste that's a bit tangy with just the right amount of saltiness. I mean, cooking it quickly in a hot wok keeps the beef tender and the veggies crunchy. Really enjoyable.

So, here's the thing: in its region of origin, this dish is often served over fluffy steamed rice or sometimes noodles—whichever you like—letting all those Sichuan peppercorn beef flavors shine beautifully.

As you dig in, you’ll notice each component is unique: the beef is juicy, the veggies have some crispness, and those Sichuan peppercorns add a zippy kick that ties everything together. The dish has this slightly citrusy aroma—thanks to the peppercorns—that makes your lips tingle a bit. And look, it’s easy to see why authentic Sichuan beef is so well-loved. Compared to other Chinese beef stir-fries, this one has a bolder, almost numbing heat, yet it never overwhelms the dish. Which is great.

The marinade works well with the quick-cook style, keeping the flavors bright and not too heavy. You know, so you don’t feel weighed down. Even those who usually shy away from spicy food find themselves coming back for more, drawn in by the intriguing flavors. Serving it with rice helps mellow the heat, but some folks prefer noodles to soak up the extra sauce. Either way, a good Sichuan beef stir-fry is memorable—the kind of dish that makes you curious about more of Sichuan cuisine and the surprises it might hold. Pretty much.

INGREDIENTS

Beef filet 1.25 lbs (600 g)

White onions 1

Green peppers 1

Peanut seed oil 3 spoonfuls

Water 5.4 tbsp (80 g)

For the marinating: Sichuan peppers 2 tsp; Fresh ginger to taste; Garlic 1 clove; Potato starch 1 spoonful; Soy sauce 1 spoonful; Rice wine 1 spoonful; Hoisin sauce 1 spoonful; Water ½ cup (100 g); Fine salt to taste

For garnishing: Sesame seeds to taste; Black sesame seeds to taste

Preparation

How to prepare Sichuan Pepper Beef

To prepare Sichuan pepper beef, first peel the ginger 1 and finely chop it with a knife 2. Peel and slice the garlic 3.

In a bowl, place the ginger and garlic 4, then add the rice wine 5 and the soy sauce 6.

Also add the hoisin sauce 7, the Sichuan pepper 8, and mix everything 9.

Cut the beef tenderloin first into thin medallions 10, then into strips 11, then transfer the meat to the bowl 12.

Mix well 13 so that the meat is evenly coated by the marinade. Finally, pour in the water 14, the potato starch 15, and mix again.

Season with salt 16 and mix one last time 17. Cover with plastic wrap 18 and let it rest for 30 minutes.

Meanwhile, clean and slice the onion 19 and pepper into strips 20. In the wok, pour the peanut oil and heat it well. Then add the onion 21 and sauté for 3-4 minutes over high heat.

Add the peppers 22 and cook for another 3-4 minutes, then add the strips of meat with their marinade 23 and the water 34.

Cook everything for 3-4 minutes, still over high heat and stirring often 25. Plate and finish with white and black sesame seeds 26. Your Sichuan pepper beef is ready to be served 27!

Storage

It is recommended to consume Sichuan pepper beef as soon as it is ready. If necessary, you can store it in the refrigerator, in an airtight container, for up to 2 days.