Easy Szechuan Beef Stir-Fry with Peppers | Tender, Juicy & Ready in 15 Minutes

Beef Stir-Fry with Peppers Sichuan Style

| Tender, Juicy, Bold Flavours | 15-Minute Weeknight Dinner

If you’re craving something bold, spicy, and packed with authentic Chinese flavour, this Szechuan Beef Stir-Fry is your new go-to recipe.

Growing up in an Asian household, this was our weekend dinner classic. Simple, comforting, and guaranteed to bring everyone to the table. The tender slices of beef, crisp bell peppers, and unmistakable aroma of Szechuan peppercorns make this dish a total knockout.

🔥 Why You’ll Love This Szechuan Stir-Fry
   •   Ready in 15 minutes for busy weeknight cooking
   •   Packed with authentic Chinese flavours
   •   Features real Szechuan peppercorns for that signature numbing heat
   •   Healthier and tastier than takeout
   •   Perfect with steamed rice or noodles
   •   Step-by-step in video to guide you through every part of the process

🌍 From China to the World

This bold and tingly dish originated in Sichuan province in China. Over time, it became a global favourite across Asia, the United States, Australia, and the UK. With its addictive balance of heat and flavour, it is now a must-have on Chinese menus and a top choice for fast home-cooked dinners.

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🥢 Ingredients (Serves 2)

Beef and Vegetables:
   •   200g beef, thinly sliced against the grain
   •   ½ red bell pepper, sliced into wedges
   •   ½ green bell pepper, sliced into wedges
   •   ½ yellow onion, sliced into wedges
   •   1-inch piece of ginger, sliced
   •   2 garlic cloves, minced

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🔑 Beef Marinade:
   •   ½ tablespoon oyster sauce
   •   ½ tablespoon light soy sauce
   •   ½ teaspoon dark soy sauce
   •   ½ teaspoon rice wine vinegar
   •   ¼ teaspoon baking soda
   •   Big pinch of brown sugar
   •   1 teaspoon cornstarch
   •   1 teaspoon water
   •   ½ teaspoon neutral oil

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🥢Sauce Mixture:
   •   1 tbsp oyster sauce
   •   1 tbsp light soy sauce
   •   1 tsp dark soy sauce (add up to 1½ tsp for deeper colour)
   •   1 tsp rice wine vinegar (reduce to ½ tsp for a more mellow tang)
   •   ¼ tsp ground Szechuan peppercorns (use ½ tsp if you want a stronger kick)
   •   1 to 2 tsp water, depending on the consistency you want

👉 Tip: Start with 1 tsp water – add a second tsp while stir-frying if the sauce is too thick or you’re working with leaner beef.

👉 Adjust sauce mixture according to your taste profile – different brands vary in thickness and strength.

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⚙️ Adjustments:
  
   •   Add more dark soy for deeper colour, or lighten it for a milder profile.

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🥄 Final Touch:
   •   ½ teaspoon sesame oil
   •   ¼ to ½ teaspoon ground Szechuan peppercorns to finish (adjust to taste)

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❤️ Notes:
   •   Szechuan peppercorns offer a unique citrusy spice and tingling mouthfeel
   •   Toast whole peppercorns before grinding for extra aroma

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