Recipe courtesy of Peter Lee

Szechuan Beef

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  • Level: Easy
  • Yield: 4 servings
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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

Six 1-inch sections green onion


1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon black pepper

1/2 teaspoon sesame oil


  1. 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.