Crispy Beef Szechuan

Get Started

In a bowl, combine cornstarch, Shaoxing rice wine, soy sauce, ginger, garlic, salt, and pepper. Add the sliced beef and toss to coat evenly. Let it marinate for at least 15 minutes.

Cook the Beef

Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until golden brown and crispy. Remove the beef and set aside.

Sauté Vegetables

Add remaining oil to the wok. Sauté bell peppers and broccoli for 2-3 minutes until slightly tender-crisp.

Make the Sauce

In a small bowl, whisk together Szechuan peppercorns, doubanjiang, rice vinegar, water, and sugar.

Combine and Serve

Return the beef to the wok. Pour the sauce over the beef and vegetables. Stir-fry for 1-2 minutes until heated through and the sauce has thickened. Garnish with green onions and serve hot with rice.