Sichuan Peppercorn Beef Stir‑Fry with Szechuan Sauce

Ingredients

• 300 g Beef sirloin, thinly sliced
• 1 Red bell pepper, sliced
• 1 Yellow onion, sliced
• 1 tsp Sichuan peppercorns, toasted and ground
• 2 tbsp Soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp Doubanjiang (fermented broad bean paste)
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1 tsp Cornstarch
• 2 tbsp Vegetable oil
• 1 tsp Sugar
• ½ tsp Sesame oil
• 1 tbsp Green onions, sliced for garnish(optional)

Instructions

1. 1

   In a bowl, toss the beef strips with 1 tsp cornstarch, 1 tbsp soy sauce, and 1 tbsp Shaoxing wine; let marinate while you prep the vegetables (about 5 minutes).

2. 2

   Heat 1 tbsp vegetable oil in a wok over high heat; add the beef and stir‑fry 2‑3 minutes until just browned. Remove beef and set aside.

3. 3

   Add the remaining 1 tbsp oil to the wok, then stir‑fry the sliced onion and bell pepper for 2‑3 minutes until crisp‑tender.

4. 4

   Add garlic, ginger, and the ground Sichuan peppercorns; stir‑cook 30 seconds until fragrant.

5. 5

   Stir in the doubanjiang, remaining 1 tbsp soy sauce, sugar, and a splash (≈2 tbsp) water; cook 1 minute to form a sauce.

6. 6

   Return the beef to the wok, toss to coat, and cook another minute to heat through.

7. 7

   Finish with a drizzle of sesame oil, adjust seasoning if needed, and garnish with sliced green onions before serving.