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.
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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.
3 Kind of Spicy Pepper
This Sichuan Pepper Beef recipe has three different types of peppers to get your tongue and lips singing.
- 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.
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.
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 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
Spiced Yam and Vegetable Stir Fry
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Sichuan Pepper Beef
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
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!
Sarah says
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!
Healthy World Cuisine says
I know you like it spicy... so I will have to post more recipes from this province. Take care
kushigalu says
I love the combination of flavors here. Looks so beautiful and delicious 🙂
Healthy World Cuisine says
Thanks so much! Wishing you a super weekend!
Raymund says
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
Healthy World Cuisine says
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.
mira says
Love spicy foods and need to cook something Asian very soon! Looks perfect! Pinning of course! Love the view from your window 🙂
Healthy World Cuisine says
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.
Mary Frances says
"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!
Healthy World Cuisine says
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
ChgoJohn says
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!
Healthy World Cuisine says
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!
Anu - My Ginger Garlic Kitchen says
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.
Healthy World Cuisine says
Thank you Anu. I am so glad that I could introduce you to some new dishes.
NancyC says
Sounds like a wonderful mix of flavors! And I love the view from that window! 🙂
Healthy World Cuisine says
Thank you Nancy, sometimes it can't be all about the food.
John/Kitchen Riffs says
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.
Healthy World Cuisine says
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.
cheri says
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!
Healthy World Cuisine says
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.
Norma Chang says
Great combo and very colorful too, making me hungry and I just had dinner.
Healthy World Cuisine says
Thank you Norma. Second dinners are completely acceptable. Just ask any of my teenagers about that...!
Dawn says
Looks delicious - and your view is just amazing!!
Healthy World Cuisine says
Thank you Dawn!
Eha says
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 🙂 !
Healthy World Cuisine says
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.
Mandy says
My Pete would love this!
Have a super day Bam.
🙂 Mandy xo
Healthy World Cuisine says
A little spice for the men! Wishing you a super day too!
Sandra - The Foodie Affair says
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!
Healthy World Cuisine says
Thank you Sandra. Dry frying is a great way to save on calories. Wishing you a super week.