Sichuan Beef and Green Bean Stir-Fry
Per serving 575 kcal · 41g protein · 29g carbs · 33g fat
Ingredients
- 300 g beef sirloin, sliced thin against the grain
- 250 g fresh green beans, trimmed
- 3 garlic cloves, thinly sliced
- 3 dried red chili peppers
- 5 g Sichuan peppercorns (about 2 tsp)
- 30 ml neutral oil, divided
- 30 ml soy sauce
- 15 ml rice vinegar
- 15 ml sesame oil, divided
- 5 g sugar (about 1 tsp)
- 2 g cornstarch (about ½ tsp)
- 2 g sesame seeds, to finish
Steps
- Cut the 300 g beef sirloin against the grain into thin strips about ¼ inch thick. Pat dry with paper towels.
- In a small bowl, whisk together 30 ml soy sauce, 15 ml rice vinegar, 10 ml of the sesame oil, 5 g sugar, and 2 g cornstarch until smooth. Set aside.
- Trim the 250 g green beans and slice the 3 garlic cloves thinly. Have the 5 g Sichuan peppercorns and 3 dried red chili peppers ready — remove the chili seeds if you prefer less heat.
- Heat a cast iron skillet over high heat for 2 minutes until very hot. Add 15 ml neutral oil and swirl to coat. Working in two batches so the pan stays hot, sear the beef 1–2 minutes per side until browned but still pink in the center. Move to a plate.
- Return the skillet to high heat with the remaining 15 ml neutral oil. Add the 3 dried chilies and 5 g Sichuan peppercorns and toast 30 seconds until fragrant. Stir in the sliced garlic and cook 20 seconds more.
- Add the green beans and stir-fry 4–5 minutes, tossing often, until they blister and are tender-crisp with some charred spots.
- Return the beef and any juices to the pan. Pour in the sauce and toss constantly 1–2 minutes until the beef is coated, the sauce thickens slightly, and everything is hot through. Taste and adjust.
- Plate over steamed rice. Drizzle with the remaining 5 ml sesame oil and scatter 2 g sesame seeds before serving.
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Strips of sirloin seared hard in a cast iron pan, green beans blistered until they char and wrinkle, then everything tossed with garlic, dried chili, and Sichuan peppercorn in a quick soy-and-vinegar sauce. The peppercorns are the whole point — they leave that low, buzzing tingle that makes the heat feel alive instead of just hot.
Twenty-five minutes start to finish, two servings over steamed rice. Slice the beef, mix the sauce, and trim the beans before the pan goes on. Once the oil is smoking it moves fast.
On the plate
Serve it over plain steamed jasmine rice — the rice soaks up the sauce and tempers the peppercorn buzz. The beans should look blistered and a little blackened in spots; that char is where the flavor is, so don't pull them early.
Sear the beef in two batches and leave it alone for the first minute. Crowding the pan steams the meat instead of browning it, and you lose the crust.
Leftovers
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium-high for 2–3 minutes, stirring, until warmed through. Add a splash of water if the sauce has dried out.
- Don't freeze it — the green beans lose their texture.
This is the kind of dinner Eatsë hands you without the deciding: it picks the week's meals, scales each recipe to your household, and builds the grocery list by aisle. This one just happened to be too good not to write down.
More from the recipe library — the beef and broccoli stir-fry is a good next make. </content> </invoke>
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