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    Home » Mains » Beef » Sichuan Pepper Beef

    Sichuan Pepper Beef

    Published: Mar 14, 2016 · Modified: Feb 5, 2021 by HWC Magazine · 48 Comments

    Jump to Recipe Print Recipe
    Sichuan Pepper Beef / https://www.hwcmagazine.com

    Sichuan Pepper Beef is made with tongue numbing Sichuan (Szechuan) peppered beef tossed with diced green beans and tomatoes for an easy spicy dinner in a flash.

    Sichuan Pepper Beef / https://www.hwcmagazine.com

    Jump to:
    • Less than 30 Minute Meal
    • What are Sichuan (Szechuan) peppers?
    • 3 Kind of Spicy Pepper
    • More Delicious Spicy Recipes with Chili's
    • Type of Chili Pepper Sensations on the Tongue
    • What is Dry Frying?
    • Tricks for Dry Frying
    • More Delicious Stir Fry Recipes
    • Sichuan Pepper Beef

    Less than 30 Minute Meal

    You are just love Sichuan Pepper Beef as it full of flavor and spice, gluten-free, diabetic friendly, low carb and can be on your table in less than 30 minutes.

    What are Sichuan (Szechuan) peppers?

    I am on a mission to explore my spice cabinet and I hope you will join me on this journey through all the lands. Sichuan (Szechuan) peppers provide a tongue numbing heaty sensation. Many Sichuan peppers are grown in China and are known as 花椒 or huā jiāo.

    Sichuan peppers are actually part of a Prickly Ash tree which is part of the citrus family. The Sichuan peppers are actually the external part of the berries from this tree. Unlike other peppers, they contain citrus oils and that is what gives it its tingling, numbing sensation that envelops your lips and tongue.

    Sichuan Pepper Beef / https://www.hwcmagazine.com

    3 Kind of Spicy Pepper

    This Sichuan Pepper Beef recipe has three different types of peppers to get your tongue and lips singing.

    1. Sichuan Peppercorns

    2. Fresh mild red Chinese Chili peppers

    3. White pepper

    You can use all three different kinds of peppers, just one or none at all as this dish is all about making the way you like it.

    Sichuan Pepper Beef / https://www.hwcmagazine.com

    More Delicious Spicy Recipes with Chili's

    If you are in to spicy dishes, have you tried our Beef Noodles with Spicy XO Sauce? Another family favorite as we approach the grilling season is our Peking Glazed Beer Butt Chicken  as it is a little sweet and spicy and oh so good.

    Mapo Tofu is one of those delicious good burns if you know what I mean. I t builds that little bead of sweat on your forehead and warms you from the inside out.

    If you like to tame the heat with a little natural sweet, be sure to try our Hot and Spicy Mandarin Orange Chicken. The good news is you can make you can make Sichuan Pepper Beef very mild up to super spicy to meet your family needs.

    Type of Chili Pepper Sensations on the Tongue

    Actually, the Chinese chili fresh red peppers that I used for this recipe are super mild. They have only a little more heat than a red bell pepper.

    I find that Sichuan (Szechuan) peppers do not have the same effect as regular chilis. Sichuan peppercorns do not have capsicum that makes the burn and heat.

    Actually, Sichuan peppers has more of a tingle sensation rather than spicy. I suggest if you are new to any types of these peppers, fresh Chinese chili peppers, Sichuan peppers or white pepper to add very sparingly and then add more as desired to meet your desired heat level. 

    Sichuan Pepper Beef / https://www.hwcmagazine.com

    What is Dry Frying?

    Have you ever heard of the concept called "dry frying"? The general concept is that the beef used in this dish is cooked in little or no oil on high medium heat. It is cooked until all the moisture (longer time than a normal stir fry) is removed from the wok. The end result is a deliciously concentrated flavors with a chewy crisp texture. An example of dry frying is our Garlic Pork and Dry Fried Green Beans.

    Dry frying is pretty popular in Sichuan cuisine but I like it for when I have some less desirable cuts of beef such as the hot-pot beef that I used for this recipe. If you are using delicious beef tenderloin or strip loin steaks then by all means, do not use the dry fry process.

    Tricks for Dry Frying

    Dry frying can be a bit healthier as you do not need to add so much oil.

    • The trick to dry frying is getting the wok hot before you put your beef in the pan.
    • You need to leave your wok alone and do not touch the beef for at least 30 seconds to allow it to get a nice crust but also keep a close eye on it so it does not burn.
    • I chop the green beans in little ½ inch chopped slices and these little guys are perfect to dry fry.
    Sichuan Pepper Beef / https://www.hwcmagazine.com

    Sichuan Pepper Beef might end of being one of your new favorite less than 30 minutes weekday meals.

    More Delicious Stir Fry Recipes

    Garlicky Sesame Stir Fried Green Beans

    Stir Fried Romaine Lettuce

    Spiced Yam and Vegetable Stir Fry

    Pantry Fried Rice

    Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

    Sichuan Pepper Beef

    Sichuan Pepper Beef is made with tongue numbing Sichuan (Szechuan) peppered beef tossed with diced green beans and tomatoes for a spicy dinner in a flash.
    5 from 2 votes
    Print Pin Rate
    Course: 30 Minute Meals, Beef, Cardiac Friendly, Chinese Cuisine, Diabetic Friendly, Egg Free, Gluten Free, Lactose Free, Low Carb
    Cuisine: Chinese
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 2
    Calories: 412kcal
    Author: HWC Magazine

    Ingredients

    • 1 tablespoon canola oil
      or oil of choice
    • 2 cloves garlic
      peeled and minced
    • 1 inch ginger
      knob peeled and grated (fresh)
    • 1 chili peppers
      mild Chinese fresh (this chili is really mild and only a little bit hotter than a bell pepper)
    • ½ pound beef
      thinly sliced beef (I used hot pot beef but sukiyaki thin sliced or slice your own)
    • ½ teaspoon Sichuan pepper ground or to taste
    • salt and white pepper
      to taste
    • 1 tablespoon tamari (soy) sauce
    • 1 cup green beans
      diced
    • 1 cup tomatoes
      sliced in half-cherry tomatoes
    • 1 teaspoon sesame oil
    US Customary - Metric
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    Instructions

    • In your wok/frying pan add your oil and bring to medium-high heat and add your canola oil garlic, ginger, fresh chili and stir until aromatic. Add your beef, Sichuan pepper, salt and white pepper to taste. Let the beef sear on each side without moving it for about 30 seconds to 1 minute. Be careful not to burn it and then once you have a good sear on the beef keep the wok moving.  Cook for about 5 minutes as we call this dry frying and it gets rid of all of the fat in the meat. (if you are not using super thin hot pot meat with a little fat then just stir fry until no longer pink about 2 minutes) Add your tamari (soy) sauce and toss well.
    • Add your diced green beans and cook for about 1-2 minutes or until bright green, add the tomatoes and drizzle with a little of sesame oil, if desired and give a quick toss and serve.
    • Serve Sichuan Pepper Beef with a side of rice or just a salad if watching those carbs. Enjoy!

    Notes

    We used a mortar and pestle to grind our whole Sichuan Peppercorns. 
    Feel free to exchange with any vegetables you enjoy. Just remember when you are stir frying, do not over fill the wok. You want the heat of the pan to fry, not to be steaming. If your wok or pan is small, you might have to cook your meal in batches. 

    Nutrition

    Serving: 1g | Calories: 412kcal | Carbohydrates: 9g | Protein: 22g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 587mg | Potassium: 618mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1066IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 3mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!

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    About HWC Magazine

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    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. JimmyGrillerMaximus says

      December 08, 2021 at 11:31 pm

      5 stars
      Love this

      Reply
    2. Smitha says

      June 12, 2016 at 4:07 pm

      Hey, the pics are incredible. This is a great beef version and a chinese delicacy. Getting sichuan pepper is bit difficult. Recently i made a strange and difficult attempt to get few and it is nice when tried with indian dishes. Visited as i wanted to give this a try with chicken as beef is not available in my place

      Reply
    3. Smitha says

      May 28, 2016 at 2:14 am

      Sichuan pepper is new to me. Looks great and stunninh

      Reply
    4. Smitha says

      May 09, 2016 at 10:02 pm

      Pepper and beef looks delicious. We all love spicy food. I also made Hot chilli oil for dumplings recently. We are in sync now. Picture near the window is incredible. Love the whole bowl

      Reply
    5. Robyn @ Simply Fresh Dinners says

      March 19, 2016 at 9:04 pm

      I love this dish, Bobbi. I'm a big fan of peppers both sweet and spicy and the colors and textures make this recipe a keeper! Love your photos - and that view - wow!!
      Have a wonderful weekend. Sharing 🙂

      Reply
      • Healthy World Cuisine says

        March 20, 2016 at 10:15 am

        Thank you Robyn! The view is really cool at night with all the lights. Wishing you a super weekend!

        Reply
    6. Katerina says

      March 17, 2016 at 4:09 pm

      China is very rich not only in history but in food too! I love it Bobbi, pinned and shared!

      Reply
      • Healthy World Cuisine says

        March 19, 2016 at 11:56 am

        Thank you Katerina, wishing you a super weekend!

        Reply
    7. Abbe @ This is How I Cook says

      March 17, 2016 at 12:31 pm

      Though I would substitute chicken, I know I would not be disappointed with the taste! I need some spice and this looks like it is worth it!

      Reply
      • Healthy World Cuisine says

        March 19, 2016 at 11:58 am

        You could so change out with chicken, fish or even tofu for sure. If you like spicy dishes you will really like this one.

        Reply
    8. Gourmet Getaways says

      March 17, 2016 at 6:55 am

      I love sichuan! Yum, I haven't made it like this before though so I will have to give your recipe a go.
      Thanks so much for sharing
      Julie
      Gourmet Getaways

      Reply
      • Healthy World Cuisine says

        March 19, 2016 at 11:59 am

        Thank you Julie!I hope you give this recipe a go and adjust the sichuan pepper and other spices to your desired heat level. I hope you are doing well. I am playing catch up and will be around to visit very shortly.

        Reply
    9. Jasline (Foodie Baker) says

      March 16, 2016 at 3:39 pm

      This is actually the first time I've heard of dry-frying and it sounds really interesting. I love how you incorporate so many vegetables into the dish, so all I need is just a bowl of rice to complete the meal!

      Reply
      • Healthy World Cuisine says

        March 19, 2016 at 12:00 pm

        Thank you Jasline and it is so funny that I can show you a technique in a wok... Actually that concept makes me giggle. I miss you so much and hope you are doing well!

        Reply
    10. Amira says

      March 16, 2016 at 4:56 am

      Dry frying!! well that's kinda new to me. Loved the recipe so much. Thanks

      Reply
      • Healthy World Cuisine says

        March 19, 2016 at 12:22 pm

        I am all about saving calories when ever you can and dry frying actually gives the beef added flavor from the sear. I hope you give it a try sometime.

        Reply
    11. Juliana says

      March 16, 2016 at 4:49 am

      This is such a classic...and perfect with a bowl of rice...especially with the Sichuan pepper.
      Thanks for the recipe Bobbi...have a wonderful week 🙂

      Reply
      • Healthy World Cuisine says

        March 19, 2016 at 12:21 pm

        Thank you Juliana! Yes a little bowl of rice on the side is just what you need to balance the heat. Wishing you a wonderful week too. I will be on over to see what you have been cooking soon..just a bit behind.

        Reply
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