Sichuan Beef

Chinese szechuan beef recipe

The Spruce Eats / Anfisa Strizh

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
276 Calories
13g Fat
5g Carbs
34g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 276
% Daily Value*
Total Fat 13g 17%
Saturated Fat 5g 27%
Cholesterol 102mg 34%
Sodium 114mg 5%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 5%
Protein 34g
Calcium 33mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In this Sichuan (Szechuan) recipe, the beef is dry fried, making it chewy and crispy.

If you like, you can replace one of the carrots with 1/2 cup of celery that has been strung and cut julienne-style. Feel free to make the dish hotter by adding more chili paste or sauce if desired. 


  • 1 pound beef (flank or sirloin steak is good)
  • 2 medium carrots
  • 1 tablespoon minced ginger
  • 2 scallions (white parts only)
  • 1 tablespoon sweet bean sauce (or substitute hoisin sauce)
  • 3 teaspoons chili paste (or chili sauce, as needed)
  • 7 1/2 tablespoons oil (for stir-frying)
  • 1/4 teaspoon salt
  • 1 tablespoon Chinese rice wine (or dry sherry)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ​ roasted Szechuan peppercorns

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Chinese szechuan beef
    ​The Spruce Eats / Anfisa Strizh
  2. Cut the beef julienne style, across the grain, into thin slices less than 1/4-inch thick and 2 1/2 to 3 inches long.

    Cut the beef
    ​The Spruce Eats / Anfisa Strizh
  3. Wash, peel, and julienne the carrots into thin strips about 1/8-inch thick and 2 1/2 to 3 inches long.

    Julienne carrots
    ​The Spruce Eats / Anfisa Strizh
  4. Mince the ginger.

    Mince ginger
    ​The Spruce Eats / Anfisa Strizh
  5. Cut the scallion into lengths about 2 1/2 inches long, and then into thin shreds.

    Cut scallion
    ​The Spruce Eats / Anfisa Strizh
  6. In a small bowl, combine the bean sauce and chili paste or chili sauce. Set aside.

    Combine chili paste
    ​The Spruce Eats / Anfisa Strizh
  7. Heat the wok on medium-high heat for at least 30 seconds. The wok is ready when you can feel the heat when holding the palm of your hand 2 to 3 inches above the wok's surface.

    Heat the wok
    ​The Spruce Eats / Anfisa Strizh
  8. Add 1 1/2 tablespoons oil to the heated wok by drizzling it down the sides. When the oil is hot, add the julienned carrots. Stir-fry for 2 minutes, stirring in the salt. (Do not brown the carrots.) Remove from the wok.

    Add oil
    ​The Spruce Eats / Anfisa Strizh
  9. Heat remaining 6 tablespoons of oil in the wok over medium-high to high heat. When the oil is hot, add the beef.

    Add beef
    ​The Spruce Eats / Anfisa Strizh
  10. Stir-fry for approximately 10 minutes, until the beef is crispy and dark brown and chewy (you will hear the beef sizzle as it dries out).

    Stir fry
    ​The Spruce Eats / Anfisa Strizh
  11. Splash the beef with the rice wine or dry sherry during the later stages of cooking.

    Splash beef
    ​The Spruce Eats / Anfisa Strizh
  12. Push the beef up to the sides and drain all but 2 tablespoons from the wok. Add the bean sauce and chili paste or sauce mixture, and stir-fry for a few seconds.

    Push beef to sides
    ​The Spruce Eats / Anfisa Strizh
  13. Then add the ginger and scallions. Stir-fry for a few seconds, until aromatic, then return the carrots to the wok.

    Add carrots
    ​The Spruce Eats / Anfisa Strizh
  14. Stir in the sugar and the roasted Szechuan peppercorns. Taste and adjust seasonings if desired.

    Stir in sugar
    ​The Spruce Eats / Anfisa Strizh
  15. Serve hot and enjoy!

    Chinese szechuan beef
    ​The Spruce Eats / Anfisa Strizh

Dry Frying Technique

In many Asian recipes, a technique known as dry frying is used. This means to cook an item in a large amount of hot oil to dry out the interior moisture to concentrate the flavor.

After the initial drying stage, the food item is briefly stir-fried with other seasonings and ingredients. The dried item soaks up all the flavors of the sauce to make a superior dish.