Spicy, Numbing, and Totally Addictive
If you’re looking for a fast, flavor-packed dinner that genuinely tastes restaurant-worthy, this Szechuan beef stir fry absolutely delivers. Tender strips of flank steak are quickly seared alongside blistered green beans and sweet onion, then tossed in a glossy savory-spicy sauce with crushed Szechuan peppercorns, fresh cilantro, and a squeeze of lime to brighten everything at the end.
The best part? It comes together quickly, making it ideal for busy weeknights (and likely faster than ordering from your favorite takeout spot!) and deserving of a spot in your regular rotation of 30 minutes or less dinner recipes. Served over steamed rice with scallions and sesame seeds, it’s the kind of meal you immediately want to make again.
Quick note about Szechuan peppercorns: They aren’t spicy in the traditional sense. Instead, they create the signature numbing, tongue-tingling sensation found in Szechuan cuisine. For the best flavor, crush them just before cooking using a mortar and pestle or a rolling pin.
How To Slice Flank Steak For Stir Fry
Flank steak is a long, lean cut with very visible muscle fibers (or “grain). To keep it tender, start by slicing the steak with the grain into shorter 2-3 inch sections. Then rotate each piece and slice thinly against the grain into strips about ¼-inch thick.
Why does this matter? Cutting against the grain shortens the muscle fibers, which makes the beef easier to chew. This 100% makes a difference, trust me!
If for whatever reason you can’t find or don’t want to use flank steak, skirt steak and sirloin are fantastic here as well.
High Heat Is A Must!
A wok is ideal here because of its heat distribution, but a large, heavy skillet works perfectly well.
The secret to this beef and green bean stir fry tasting like restaurant-quality is high heat and patience. You want the beans and onion to sit undisturbed at the beginning to help develop those blistered, slightly charred spots.
Be sure to prep everything before cooking. Stir fry recipes move fast, and once the beef hits the pan, there isn’t time to stop and chop vegetables or whisk sauce.
Serving Suggestions
For a fuller takeout-style spread, serve alongside crispy scallion pancakes (the ones from Trader Joe’s aren’t half bad!), fried rice, oven-roasted broccoli, lo mein noodles, or steamed edamame.
If you make this easy homemade stir fry, let me know what vegetables you add—this is one of those recipes that’s endlessly adaptable and loved by all (including my three kiddos, who devour it!)
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Easy Szechuan Beef Stir Fry with Green Beans
Equipment
Ingredients
For the Stir Fry
- 1 lb flank steak
- 2 tsp kosher salt
- 2 Tbsp neutral oil
- 8 oz string beans, ends trimmed, cut into 1-inch pieces
- 1 medium sweet onion, halved and thinly sliced
- 1 tsp whole Szechuan peppercorns
- ½ cup fresh cilantro, leaves left whole
- 1 medium lime
For the Sauce
- ¼ cup oyster sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp reduced-sodium soy sauce
- 1 Tbsp honey
- 1 Tbsp water
- 2 tsp Sriracha, use more if you want it spicy!
- 1 tsp sesame oil
For Serving
- Steamed white rice
- Thinly sliced scallions
- Sesame seeds
Instructions
- Prepare the steak. Using a sharp knife, slice the steak thinly across the grain into ¼-inch thick strips. Place in a large bowl, then season with 2 tsp kosher salt. (See note below.)
- Make the sauce. Combine all sauce ingredients in a liquid measuring cup or large bowl, then whisk to combine.
- Cook the veggies. Heat a large frying pan or wok over medium-high heat. When hot, add 2 Tbsp neutral oil, heat for about 30 seconds, then add the string beans and sliced onion. Cook, stirring occasionally, until they begin to blister, about 4-6 minutes. While they’re cooking, crush the peppercorns. If you don’t have a mortar and pestle, simply place them in a Ziploc bag, seal tightly, then crush with something heavy (eg, a rolling pin).
- Cook the beef. To the veggies, add the beef, crushed peppercorns, and fresh cilantro, then cook, stirring occasionally, for another 4-6 minutes. You want the beef to brown a bit, but yes, it cooks quickly!
- Add sauce. Pour the sauce on top, stir well, then let it bubble and reduce for a minute. Turn off the heat, add the juice of one lime, then taste and adjust seasoning as needed.
- Serve. Spoon over bowls of steamed rice, then garnish with sliced scallions and sesame seeds. Enjoy!
Notes
- Nutrition facts do not include rice.
- Make ahead: Slice the beef, prep the vegetables, and whisk together the sauce up to 1 day in advance. Store separately in the refrigerator until ready to cook.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a hot skillet or wok until warmed through. (The microwave works too, but the vegetables will soften more.)
- Freezing: Not recommended, as the vegetables lose their crisp texture after thawing. Best enjoyed fresh.
Nutrition
Photography by Meg McKeehan.
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