Spicy Szechuan Green Beans Beef (Print Version)
Vibrant stir-fry featuring crisp green beans and savory minced beef with bold Szechuan-style flavors and heat.
# What You'll Need:
→ Stir-Fry
01 - 1 pound fresh green beans, trimmed
02 - 1 pound lean ground beef
03 - 2 tablespoons vegetable oil
04 - 1 small onion, finely diced
05 - 4 garlic cloves, minced
06 - 1-inch piece fresh ginger, grated
07 - 2 scallions, sliced (whites and greens separated)
08 - 1 to 2 fresh red chilies, thinly sliced (optional)
→ Szechuan Sauce
09 - 3 tablespoons soy sauce
10 - 1 tablespoon Szechuan peppercorns, lightly crushed
11 - 1 tablespoon chili bean paste (Doubanjiang)
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon Shaoxing wine or dry sherry
14 - 2 teaspoons sugar
15 - 1 teaspoon toasted sesame oil
→ To Serve
16 - Steamed jasmine rice (optional)
# Step-by-Step Guide:
01 - Bring salted water to a boil. Add green beans and blanch for 2 to 3 minutes until bright green and tender-crisp. Drain and rinse under cold water; set aside.
02 - Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add crushed Szechuan peppercorns and fry for 30 seconds until fragrant.
03 - Add ground beef to the pan and brown, breaking up the meat, for 4 to 5 minutes until fully cooked. Transfer beef to a plate, discarding excess fat.
04 - Add remaining 1 tablespoon vegetable oil to the wok. Sauté onion, garlic, ginger, and scallion whites for 2 minutes until softened.
05 - Stir in chili bean paste and cook for 1 minute to release aromas. Return the cooked beef to the wok and mix thoroughly.
06 - Add blanched green beans and sliced red chilies if using. Stir-fry for 2 to 3 minutes to combine flavors.
07 - Pour in soy sauce, rice vinegar, Shaoxing wine, sugar, and toasted sesame oil. Toss everything to coat evenly and cook for another 1 to 2 minutes until hot through.
08 - Scatter scallion greens on top and serve immediately with steamed jasmine rice if desired.
# Expert Suggestions:
01 -
- The Szechuan peppercorns create that addictive numbing sensation that keeps you coming back for another bite.
- Everything cooks in 30 minutes start to finish, making this perfect for weeknight dinners when you want something that tastes like real cooking.
- It's naturally dairy-free and adaptable, so you can make it exactly how your kitchen needs it.
02 -
- The Szechuan peppercorns need to be lightly crushed and toasted in the oil before everything else, or they'll taste dusty and bitter instead of complex and tingly.
- Don't overcrowd the wok or the beef will steam instead of brown; if your wok is small, work in batches and your dish will taste infinitely better.
- The blanching step is not optional if you want that contrast between the crisp beans and the rich, glossy sauce.
03 -
- Crush the Szechuan peppercorns right before cooking so they're at their most fragrant and potent.
- If your wok starts to feel crowded, don't panic; just cook the beef in batches and the final result will be better because everything has room to brown properly.