Szechuan Beef

4 servings
  • 1 pound flank steak, sliced very thinly
  • 1 tablespoon soy sauce
  • 1 teaspoon cooking wine
  • 2 teaspoons cornstarch
  • 4 tablespoons vegetable oil
  • 1 teaspoon sliced fresh garlic
  • 1 teaspoon sliced jalapeno pepper
  • 6 (1-inch) sections green onion
  • Sauce:
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sesame oil
  • Mix the sliced beef with soy sauce, cooking wine, and cornstarch and set aside. Heat the wok and 4 tablespoons of vegetable oil. Stir-fry the garlic and jalapeno pepper until fragrant, about 1 minute. Add the beef and the sauce ingredients and stir-fry over high heat just until the beef is no longer pink on the outside, about 2 to 3 minutes. Add the green onions during the last 1 minute of cooking.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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4.1 14
I gave this 2 stars because the first part of this recipe (the meat) is good.  However, the "sauce" part has a major flaw somewhere in it.  1.5 tsp of dry ingredients + 0.5 tsp of oil does not make a sauce.  Instead, you get a really thick, salty, sesame-flavored paste.  I am hoping that an ingredient was just accidentally deleted from the website and that's the problem, but I had to complete wing the sauce part of this recipe and create something myself. item not reviewed by moderator and published
I have been making this recipe for many years. I did add a whole red and green jalapenos also added sliced mushrooms. My family really loves this dish. I served it with fried rice. It was a big hit. item not reviewed by moderator and published
Really good!.. I didn't have a problem with this dish being "bland" at all! I added 1/2 red bell pepper and fresh asparagus tips which I put in the wok before the beef and skipped the green onions. I used finely minced garlic from a jar so I waited and put it in the last minute so it wouldn't burn. One mistake was I added 1/2 tsp. of black pepper instead of 1/4 tsp. but it was fine. For the heat I replaced the jalepeno with 1/4 tsp. dried red pepper flakes. OMG was the meat ever tender! The trick is to be sure it isn't cold; let it set out to get almost to room temp and then don't over cook it. I will definatley make this dish again and swap out the vegetables. I agree with the reviewer who said it was a little oily, I may try it with olive oil next time. : item not reviewed by moderator and published
We absolutely love this dish! Its super easy to make, and so yummy! We do tweak it a little bit to add some flavor. We like our food spicy, so we usually add more jalapeno, as well as some chili flakes. What really makes all of the difference is that we add sliced bell peppers and sliced mushrooms, and the flavor is amazing! item not reviewed by moderator and published
I went into this recipe thinking it would be difficult but it was actually pretty basic.I love this recipe cause it shows you that cooking meals from other cultures are not as complex as you would think they are and the ingredients sre pretty basic.I found most of them on the oriential isle at my grocery store.The meal was great I served minr with white rice cause i wanted to really experince the flavors.Maybe a little hot for some so i sugest tuning down on the sesame if you dont like spicy food.But all in all it was a very impressive and delicious meal. item not reviewed by moderator and published
It's a very simple recipe with few ingredients, it surprises you that it tastes so good! I always replace the jalapeno with 6 dried, minced chili peppers instead to make it hotter. item not reviewed by moderator and published
This sczechuan beef is excellent. Serve over a bed of sticky rice for a nice pairing. The sauce is delicious! item not reviewed by moderator and published
I like the recipe because the flavor was great and the cooking and prep time was so quick! I would have given it 5 stars if the recipe would have used just a little bit less oil than recommended. (maybe 3 tbsp instead of 4) saves the day again! item not reviewed by moderator and published
On the plus side it was quite easy to whip up. However, it was rather bland and flavorless. I won't be making it again without a significant alteration to the "sauce" portion of the recipe. item not reviewed by moderator and published
I've never actually cooked before, I've always been more of a baker, but a friend of mine asked for something foreign and spicy, so I made him this. Relatively quick and easy, and just delicious. Spicy, but not too spicy. I served it with "Spicy Szechwuan Noodles: Dan Dan Mian" (,1977,FOOD_9936_19905,00.html Emeril Lagasse) but without the pork, and everybody loved it. item not reviewed by moderator and published
It tastes ok but it's kind of plain, so I add some steam rice and some spicy sauce to make it a one pot meal. item not reviewed by moderator and published
i love this recipe. Taste is perfect but the portion size even for two people is small item not reviewed by moderator and published
This was a good basic stir-fry that is easy to throw together at the last minute, and with no need to run to the grocery store first for special ingredients. But tastes basic too :) item not reviewed by moderator and published
I was a little skeptical at first about this recipe but the finished product was so good that my Family is begging me to make it again! item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen