This Szechuan Beef is so much better than the takeout version! Thinly sliced flank steak is seared in a hot pan then coated in an amazing sweet and spicy Szechuan sauce! This one-pan beef dish is low carb and perfect for a quick and easy, filling family meal. You will never want takeout again!

Szechuan beef in white plate with sesame seeds and green onions on top

Email this Recipe

Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

    Before you get started / Kelley’s tips

    • Slice the beef thinly against the grain. This keeps the beef tender, making it easier to chew.
    • Marinate for at least 15-30 minutes. Don’t skimp on the marinating time! This gives the cornstarch time to tenderize and coat the beef, resulting in nice crispy edges when the beef is seared.
    • Don’t overcook the beef. The beef should be nicely browned on both sides, but still tender. Usually 2-3 minutes per side is all you need!

    Ingredients

    • Beef – Strip steak or flank steak, sliced thin are the best cuts of meat for this recipe because they are tender and lean, and stand up to fast cooking times.
    • Oil – I use a neutral oil for pan frying the beef, and sesame oil and chili oil for the sauce.
    • Sauces – Hoisin, rice wine vinegar, low sodium soy sauce, and mirin are all added to make the sweet and tangy szechuan sauce. You can find all of the sauce ingredients in the international aisle of most grocery stores!
    • Vegetables and herbs – Red bell pepper, garlic and ginger give this dish so much flavor.
    • Cornstarch – Is used to help the beef get crispy when frying, and to thicken up the sauce.
    • Sugar – Light brown sugar for a little sweetness. Nothing beats spicy & sweet!

    How to Make Szechuan Beef

    1. Slice the Beef: I always like to slice the beef against the grain in super thin slices. This will give you the most tender cut of beef.
    2. Marinate the Beef: Add the steak and the marinade ingredients – low sodium soy sauce, mirin, and cornstarch – to a large bowl or ziplock bag. Toss to coat and let the beef marinate for 15 minutes or while you are getting the sauce ingredients together.
    tossing cornstarch, soy sauce and flank steak in white bowl
    tossing flank steak in marinade
    1. Make the Sauce: Meanwhile in a small bowl combine the sauce ingredients – low sodium soy sauce, chili oil, water, sesame oil, rice wine vinegar, hoisin, and light brown sugar – and set it aside.
    whisking sauce for Szechuan beef in small white bowl
    1. Cook the Beef: When you are ready to cook heat 1 tablespoon oil in a large skillet over medium-high heat. Add in beef, and discard the marinade. The trick to this dish is to cook the steak quickly over high heat. It gets a nice sear on the outside but stays nice and juicy on the inside. Sear beef for 2-3 on both sides, just until the beef is browned on the outside. Remove the beef from the pan and set aside.
    searing flank steak in a large skillet
    cooked flank steak on a white plate
    1. Cook the Vegetables: Add the remaining tablespoon of oil to the pan. Add in bell pepper, garlic, and ginger and sauté for 3-4 minutes or until tender.
    sautéing red bell pepper with ginger and garlic
    1. To Finish: Add the beef back to the pan along with the sauce. Simmer for 1-2 minutes or until the sauce is thickened. Serve immediately with green onions and sesame seeds for garnish, if desired.
    Szechuan beef in skillet with white tongs

    Serving Suggestions

    I like to serve Szechuan Beef over fried rice, cauliflower fried rice, or noodles. Something to soak up all of that delicious sauce! These are also great side dishes too:

    overhead shot of saucey Szechuan beef with bell peppers, garlic and ginger

    Frequently Asked Questions

    What is mirin? Can I use something else instead?

    Mirin is a sake-like rice wine, with lower sugar and lower alcohol. If you can’t find mirin easily, try rice vinegar or dry white wine instead!

    How do I store leftover Szechuan Beef?

    Fridge: Store in an airtight container in the fridge for 3-4 days. Reheat thoroughly in the microwave or in the oven before consuming.

    Freezer: Store in an airtight, freezer-friendly container or freezer bag for up to 3 months. Thaw before reheating

    Looking for more Beef Recipes to make? Then try my Beef Fried Rice or my Mongolian Beef!

    overhead shot of Szechuan beef stir fry in lettuce cups on white plate

    More takeout recipes to try!

    Recipe

    Spicy Szechuan Beef

    4.50 from 8 votes
    This Szechuan Beef is so much better than the takeout version! Thinly sliced flank steak is seared in a hot pan then coated in an amazing sweet and spicy Szechuan sauce! This one-pan beef dish is low carb and perfect for a quick and easy, filling family meal. You will never want takeout again!
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Serves 4
    Rate Print

    Email this Recipe

    Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

      Ingredients 

      Spicy Szechuan Beef

      • 2 tablespoons oil, divided
      • 1 medium red bell pepper, sliced thin
      • 1 teaspoon ginger, minced
      • 1 teaspoon garlic, minced
      • green onions for garnish, if desired
      • sesame seeds for garnish, if desired

      Marinade

      Sauce

      Instructions

      • Add the steak and the marinade ingredients to a large ziplock bag. Toss to coat and let the beef marinate for 15 minutes or while you are getting the sauce ingredients together.
      • Meanwhile in a small bowl combine the sauce ingredients, set aside.
      • When you are ready to cook heat 1 tablespoon oil in a large skillet over medium high heat.
        Add in beef (discard marinade). Sear beef for 2-3 on both sides. Just until the beef is browned on the outside. Remove from the pan and set aside.
      • Add the remaining tablespoon of oil to the pan. Add in bell pepper, ginger, and garlic and sauté for 3-4 minutes or until the pepper is tender.
      • Add the beef back to the pan along with the sauce. Simmer for 1-2 minutes or until the sauce is thickened.
      • Serve immediately with green onions and sesame seeds for garnish, if desired.
        I love to serve this over rice or in lettuce wraps!

      Nutrition Information

      Calories: 393kcalCarbohydrates: 15gProtein: 25gFat: 25gSaturated Fat: 8gCholesterol: 91mgSodium: 725mgPotassium: 439mgFiber: 1gSugar: 8gVitamin A: 931IUVitamin C: 38mgCalcium: 26mgIron: 2mg

      Did You Make This?

      I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.

      Leave a Review Follow Chef Savvy