This Szechuan Beef is even better than takeout! Tender, thinly sliced flank steak is seared until golden, then tossed in a bold, sweet and spicy Szechuan sauce. Ready in just 30 minutes, this easy one-pan dinner is packed with flavor and perfect for busy weeknights!

Looking for more Chinese recipes to make at home? Try my Chicken Fried Rice, or my Slow Cooker Chinese Barbecue Pork!

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

Why You’ll Love This Szechuan Beef

  • Better Than Takeout: Tender, crispy beef tossed in a sweet, savory, and spicy Szechuan sauce that’s packed with flavor!
  • Quick and Easy: Ready in just 30 minutes, making it perfect for busy weeknights when you’re craving takeout.
  • Made in One Pan: Everything comes together in one skillet for easy cooking and minimal cleanup.
  • Customizable Heat: Make it mild or extra spicy by adjusting the amount of chili oil to suit your taste.

Ingredients

  • Beef: Flank steak or strip steak work best for this Szechuan beef recipe. Both cook quickly and stay tender when sliced thinly against the grain.
  • Oil: Use a neutral oil, such as avocado or canola oil, for searing the beef. Sesame oil adds a rich, nutty flavor to the sauce, while chili oil gives it a spicy kick.
  • Sauces: Hoisin sauce, rice vinegar, low-sodium soy sauce, and mirin create the perfect balance of sweet, savory, and tangy flavors in the Szechuan beef sauce. You can find these ingredients in the international aisle of most grocery stores.
  • Vegetables and Aromatics: Red bell pepper adds color and a little sweetness, while fresh garlic and ginger bring bold flavor to the dish.
  • Cornstarch: Helps create a lightly crispy coating on the beef and thickens the sauce so it clings to every bite.
  • Brown Sugar: Adds a touch of sweetness to balance the heat from the chili oil.

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
Kelley Simmons Kelley’s Tips

Kelley’s Tips For The Best Szechuan Beef

  • Slice the beef against the grain: This is the secret to tender beef! Slice the flank steak into thin strips against the grain. For easier slicing, pop the steak in the freezer for 15–20 minutes first.
  • Get the pan nice and hot: A hot skillet helps the beef develop a flavorful, lightly crispy exterior without overcooking the inside.
  • Cook in batches: Avoid overcrowding the pan, which can cause the beef to steam instead of sear. Cook in smaller batches for the best texture.
  • Adjust the heat: This recipe has a mild kick, but you can easily make it spicier by adding more chili oil or crushed red pepper flakes to taste.
  • Don’t overcook the sauce: Once the sauce thickens and coats the beef, remove it from the heat. Cooking it too long can make the sauce overly thick and the beef tough.
Kelley

Serving Suggestions

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

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

Szechuan Beef FAQ

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!

Is Szechuan Beef Spicy?

Szechuan beef is traditionally known for its bold, spicy flavor, but this homemade version has a milder kick from the chili oil. You can easily adjust the heat by adding more chili oil or crushed red pepper flakes to taste. For a more traditional Sichuan-inspired flavor, try adding a pinch of ground Sichuan peppercorns.

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 Beef Stir Fry Recipes

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    A bowl of Szechuan Beef stir-fry with sliced red bell peppers, green onions, and sesame seeds, served in a white dish.
    Recipe

    Spicy Szechuan Beef

    4.64 from 11 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

    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

    • 1 pound strip steak or flank steak, sliced thin
    • 2 tablespoons cornstarch
    • 2 tablespoons mirin
    • 1 tablespoon low sodium soy sauce

    Sauce

    • 3 tablespoons low sodium soy sauce
    • 1/2 teaspoon chili oil
    • 1 tablespoons water
    • 1/2 teaspoon sesame oil
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon hoisin
    • 1 tablespoon light brown sugar

    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
    A bowl of Szechuan Beef stir-fry with sliced red bell peppers, green onions, and sesame seeds, served in a white dish.

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