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5 from 1 vote

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: 30 Minute Meals, Beef, Cardiac Friendly, Chinese Cuisine, Diabetic Friendly, Egg Free, Gluten Free, Lactose Free, Low Carb
Cuisine: Chinese
Servings: 2
Calories: 412kcal
Author: HWC Magazine


  • 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
  • 1 cup tomatoes
    sliced in half-cherry tomatoes
  • 1 teaspoon sesame oil


  • 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!


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. 


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