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Feb 5, 2015

Stir-Fry Sichuan Beef

Stir-Fry Sichuan Beef from Karen's Kitchen Stories

This Stir-Fry Sichuan Beef recipe is super flavorful. The sauce combines the flavors of soy, ginger, ketchup, hoisin sauce, and chili bean sauce. The vegetables include onions, green bell peppers, and a garnish of scallions, all ingredients that are readily available. The sauce is amazing.

Stir-Fry Sichuan Beef from Karen's Kitchen Stories

The dish is simply wonderful over sticky rice. Can you see the steam rising?

I used some flank steak I had in the freezer to make this Sichuan Beef recipe and discovered how easy it is to slice semi-frozen meat into bite sized pieces. Doh! Why did I not know this?

Stir-Fry Sichuan Beef from Karen's Kitchen Stories

I've been on a stir-fry obsession, second only to my bread obsession, and recently purchased The Breath of a Wok by Grace Young. I have been cooking from her book, Stir Frying to the Sky's Edge every other week for two years now, and decided to dip into one of her earlier books. Why should I have to wait for Wok Wednesdays to stir fry, right?

I will definitely making this again and again. Trust me, it's good.

Stir-Fry Sichuan Beef

Serves three as the main course, four to five as part of a multi-course meal


8 ounces flank steak 
2 T Shao Hsing rice wine or dry sherry
1 1/2 tsp plus 1 T soy sauce
5 slices ginger, smashed
2 1/2 tsp cornstarch
2 T ketchup
2 T hoisin sauce
2 tsp chili bean sauce
1/2 tsp sesame oil
1 T water
1 T peanut or vegetable oil
1 green bell pepper, thinly sliced
1/2 onion, thinly sliced
1 C chicken broth
2 scallions, cut into 1 inch slices


  1. Cut the flank steak with the grain into two inch wide strips, and then cut each strip into 1/4 inch wide pieces against the grain. 
  2. Marinade the beef with the rice wine, 1 1/2 tsp soy sauce, and 2 slices of the ginger for 30 minutes. 
  3. Drain the beef and toss it with 1 tsp of the cornstarch. 
  4. Mix the ketchup, hoisin, chili bean sauce, sesame oil, and 1 T of soy sauce in a small bowl.
  5. Mix 1 1/2 tsp of cornstarch and 1 T water in another small bowl and set aside.
  6. Heat your wok over high heat.
  7. Add 1 T of peanut or vegetable oil to the wok. Add three slices of the ginger and stir for 30 seconds.
  8. Add the marinated beef and spread it into a single layer over the surface of the wok. 
  9. Let it cook for one minute. 
  10. Stir fry the beef for 30 seconds. 
  11. Transfer the beef to a colander and let it drain over a plate.
  12. Add the bell peppers and onions to the wok and stir fry for one minute. 
  13. Add the broth and bring it to a boil over high heat. 
  14. Add the ketchup mixture and bring it to a boil. 
  15. Add the cornstarch/water mixture and boil until the sauce has thickened. 
  16. Add the beef back into the wok and stir for 30 seconds. 
  17. Garnish with the scallions. 

Would you like to comment?

  1. I love such flavorful dishes! Looks so good!

  2. I am a huge fan of Sichuan flavors. I make a yummy sichuan chicken but it has less sauce. I love how "saucy" this dish is. Flank steak is my favorite piece of beef to use for stir fry - no guess work needed to cut across the grain. This looks delicious. :)

    1. This sauce is wonderful on rice. You would love Grace Young's books if you haven't tried them. Thanks so much for visiting!

  3. I'm a member of Wok Wednesdays too and a huge fan of Grace's. I've made this dish and love it. Thanks for the reminder that I should go back to it.

    1. How cool!! I did not know you were a member too =)

  4. This is one of the books I've had in my wish list for a while... I haven't bought any cookbooks yet this year, and intend to break my record of hanging in there until mid-February... :-)

    it is tempting, though....

    1. Thank goodness for Amazon wish list for me! It sort of feels like shopping!

  5. This looks good and sounds good. My kids love any type of stir fry. Should be a hit with them!

  6. Karen, this sounds and looks delicious! We've been eating so much veggies and grains lately that it's high time for a delicious meat-focused dish like this. Maybe tonight! :-)

  7. Yum-o! This looks incredible, I'll be adding this to my dinner planner! Thank you!

  8. That looks delish! I love stir-fries!

  9. Karen, this looks soooo yummy, and a great excuse to use some of the hoisin I purchased a while ago for a recipe and haven't used since! Yum!!


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