Spicy Sichuan Beef Stir-Fry

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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1 pound flank steak, halved lengthwise and thinly sliced against the grain

2 tablespoons low-sodium soy sauce

2 teaspoons cornstarch

1 English cucumber, peeled, halved lengthwise, seeded and cut into 3/4-inch chunks

2 stalks celery, chopped, plus celery leaves for topping

3 tablespoons Asian black bean sauce

4 pickled hot cherry peppers, chopped, plus 2 tablespoons brine

2 tablespoons vegetable oil

2 cloves garlic, minced

1 tablespoon minced fresh ginger

1 teaspoon mixed peppercorns

4 cups cooked jasmine rice


  1. Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
  2. Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
  3. Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
  4. Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
  5. Serve the stir-fry over rice. Top with celery leaves.