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Sichuan Pepper Beef

March 14, 2016

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.Sichuan Pepper Beef /

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.

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 /

This Sichuan Pepper Beef recipe has three different types of peppers to get your tongue and lips singing. Not only does it include Sichuan Pepper, it also includes fresh mild red Chinese Chili peppers and 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.

My boys LOVE spicy food! Just this week alone, I have made three batches of Wok with Ray's Hot Chili OilThis Hot Chili oil is seriously good stuff. Easy to make and stores well.

Sichuan Pepper Beef /


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. The good news is you can make you can make Sichuan Pepper Beef very mild up to super spicy to meet your family needs.

Actually, the Chinese chili fresh red peppers that I used for this recipe are super mild and only have a little more heat than a red bell pepper. I find that Sichuan (Szechuan) peppers do not have the same effect as regular chilis as it does not have capsicum that makes the burn and heat. 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 /

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 until all the moisture (longer time than a normal stir fry) is removed from the wok and then end result is a deliciously concentrated flavors with a chewy crisp texture.

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. 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 1/2 inch chopped slices and these little guys are perfect to dry fry.

Sichuan Pepper Beef /

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

Sichuan Pepper Beef /



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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Sichuan Pepper Beef

By HWC Magazine  , , , , , , , ,   

March 14, 2016

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.

  • Cook: 20 mins
  • Yields: 2 Adults or 1 Hungry Teenager


canola oil - 1 tablespoon (or oil of choice)

garlic - 2 cloves minced

ginger - 1 inch segment peeled grated

chili peppers - 1 mild Chinese fresh (this chili is really mild and only a little bit hotter than a bell pepper)

beef - 1/2 pound thinly sliced beef (I used hot pot beef but sukiyaki thin sliced or slice your own)

Sichuan pepper - 1/2 teaspoon ground or to taste

salt and white pepper - to taste

tamari (soy) sauce - 1 tablespoon

green beans - 1 cup diced

tomatoes - 1 cup sliced in half-cherry tomatoes

sesame oil - 1 teaspoon


1In 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.

2Add 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.

3Serve Sichuan Pepper Beef with a side of rice or just a salad if watching those carbs. Enjoy!

  • My husband and son loves spicy food too! What a delicious healthy Chinese meal. I’ll be trying the dry fry technique. The beef looks delicious!

    • Bams Kitchen

      Thank you Sandra. Dry frying is a great way to save on calories. Wishing you a super week.

  • My Pete would love this!
    Have a super day Bam.
    🙂 Mandy xo

    • Bams Kitchen

      A little spice for the men! Wishing you a super day too!

  • Eha

    Now you are cooking from my favourite province of China, Bobbi, tho’ I love a lot of the stuff from Shanghai and on ‘calmer days’ travel to Hainanese and Hunanese recipes! Somehow I regard Szechwan peppers as a spice onto themselves rather than a ‘pepper’ and use them very often. Have not put white or black pepper alongside, but the chillies are close friends naturally. Also have not used tomatoes in a Szechwan beef recipe, so lots to try next time. And I for one be delighted to travel around your spice cupboard 🙂 !

    • Bams Kitchen

      Thank you Eha. I am delighted to hear that your ready to do a little traveling with me around the world just from the comfort of my huge spice rack. (Well it is kind of a spice cabinet, spice wall, and spice wherever I can find a little space…) LOL I really love the combination of the Sichuan (szechwan) peppers, fresh chilis and white peppers and they each grab and tingle your tongue at different times. The tomatoes give this dish a little freshness at the end and a delicious way to add flavor without adding sodium. I hope you are having a super day dear! Hugs coming your way.

  • Hi Bobbi, the dry frying method is something I definitely want to try, I often wondered how to get the meat like that when stir frying. Great tip.

    Is that your view of the park and high rises, looks amazing!

    • Bams Kitchen

      Thank you Cheri. Yes this is our view from the study. It is quite stunning at night with all the lights. Wishing you a super week.

  • Looks delicious – and your view is just amazing!!

    • Bams Kitchen

      Thank you Dawn!

  • Great combo and very colorful too, making me hungry and I just had dinner.

    • Bams Kitchen

      Thank you Norma. Second dinners are completely acceptable. Just ask any of my teenagers about that…!

  • Sichuan pepper is so interesting, isn’t it? Its lip numbing effect is kinda interesting, too. Anyway, love this — such a great dish. And I learned something new — dry frying! Good stuff — thanks.

    • Bams Kitchen

      Sichuan peppers are fabulous and I find myself using them more and more as I can really handle the heat because it is not really heat but more of a tingle on the lips. I just got this great new wok with a special composite surface and it really is non-stick. (Made in Korea) However, you can do the dry cooking method in any cooking wok or pan. Have a super week.

  • Sounds like a wonderful mix of flavors! And I love the view from that window! 🙂

    • Bams Kitchen

      Thank you Nancy, sometimes it can’t be all about the food.

  • Love learning about new dishes, Bobbi. And everytime I visit your site I learn something awesome. This dish looks and sounds fabulous. Love all the awesome combination and flavors here.

    • Bams Kitchen

      Thank you Anu. I am so glad that I could introduce you to some new dishes.

  • Buongiorno, BAM! I got as far as reading this post’s first line before I pinned the recipe. That’s the easy part. Now I’ve got to find Sichuan peppers. As I’ve mentioned before, there is such a language problem. Just last week, I went looking for kaffir leaves. After one pass through the herb section, I asked a nearby clerk if they had any. He said “No.” and walked away. As I turned, I found them right where he was standing. Argh! I think I’m going to load photos of what I want into my iPhone and use them to locate things. It’s worth a try, in any event.
    Have a great week, BAM!

    • Bams Kitchen

      Buongiorno John! You think you have a language problem… LOL One could say it is interesting here. Sign language…pointing to the objects needed and google translate have been my go to’s for the last 8 years. I can only laugh at myself and they laugh with me. Good luck with pronouncing Sichuan!!! LOL Finding 00 flour here was a complete nightmare. Wishing you a super weekend!

  • “The dry fry”- very cool! I think having all those peppers may be a bit too hot for me, but then again it sounds like a lot of flavor too!

    • Bams Kitchen

      Thanks Mary. You will need to adjust the peppers to your taste buds as each pepper hits your tongue at a different moment while eating the dish. Take care

  • Yessss! I am SO excited you’re posting more Szechuan recipes. I am addicted to Szechuan.. and one of my favorite dishes is beef dry pot which looks really similar to this stir fry! Am going to have to try this one 🙂 Yum!

    • Bams Kitchen

      I know you like it spicy… so I will have to post more recipes from this province. Take care

  • Love spicy foods and need to cook something Asian very soon! Looks perfect! Pinning of course! Love the view from your window 🙂

    • Bams Kitchen

      Thank you Mira. I know it is kind of an odd view from the window but it is really spectacular at night with all of the lights.

  • I love those peppercorns, the numbing sensation is addictive. At least now I know another way to use them no just on mapo tofu. Nice recipe

    • Bams Kitchen

      I could not agree more. Have you ever tried using Sichuan peppercorns in a dessert? I have been experimenting and will let you know how it goes.

  • 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 🙂

    • Bams Kitchen

      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.

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

    • Bams Kitchen

      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.

  • I love the combination of flavors here. Looks so beautiful and delicious 🙂

    • Bams Kitchen

      Thanks so much! Wishing you a super weekend!

  • 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!

    • Bams Kitchen

      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!

  • 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
    Gourmet Getaways

    • Bams Kitchen

      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.

  • 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!

    • Bams Kitchen

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

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

    • Bams Kitchen

      Thank you Katerina, wishing you a super weekend!

  • 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 🙂

    • Bams Kitchen

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

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  • 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

  • Sichuan pepper is new to me. Looks great and stunninh

  • 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

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