Real Deal Szechuan Beef Stir Fry

Tender crispy beef….same as Chinese restaurant!


  • BEEF
  • 1 flank steak or skirt steak cut against the grain in 1/4″ slices
  • 1 egg, beaten
  • 1 tbsp veggie oil
  • 1/2 tsp salt
  • 3 tbsp Chinkiang vinegar (or similar)
  • 2 tbsp Shaoxing wine (or similar)
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp chili oil or Sriracha or Sambal Oleek
  • 3 tbsp sugar
  • 1 tbsp cornstarch
  • 1/3 c cornstarch
  • 1/3 c avocado oil
  • 1/2 c chopped white onion
  • 2 c chopped bell pepper, various colors is best
  • 4 chinese dried chili peppers (optional)
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • Roasted sesame seeds or chopped green onion for garnish


  • Marinate the beef with the egg, oil, and salt for 15 – 20 minutes while preparing the veggies
  • Combine all the sauce ingredients in a small bowl and mix well
  • Prepare the veggies
  • Heat a deep frying pan on medium high heat.
  • When hot, add enough oil to cover bottom of frying pan
  • Drain the beef and add to frying pan for one layer, separating pieces from each other.  Cook for 2-3 minutes before turning over.  Ensure the beef gets lots of brown color and crisps before removed from pan.  Cook in batches if necessary and remove beef to small bowl.
  • Once beef is removed from frying pan, add a bit more oil if necessary and add the veggies.  Stir fry for 1-2 minutes.
  • Add the ginger and garlic and stir a few times to release fragrance.
  • Stir the sauce well to incorporate the cornstarch then add to the frying pan.  Stir and cook until it thickens…2-3 minutes.
  • Add in the beef and stir to coat.
  • Serve with garnishes and rice.
  • Enjoy

Thanks to Maggie Zhu!

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