Spicy Szechuan Green Beans with Beef (Print Version)
Bold stir-fry featuring crisp green beans, tender minced beef, and fiery Szechuan sauce—authentic and ready in 30 minutes.
# What You’ll Need:
→ Vegetables
01 - 14 oz green beans, trimmed
02 - 2 spring onions, thinly sliced
03 - 3 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger, finely grated
→ Meat
05 - 10 oz minced beef
→ Spices & Sauces
06 - 2 tbsp Szechuan peppercorns
07 - 3 dried red chilies, sliced
08 - 2 tbsp light soy sauce
09 - 1 tbsp dark soy sauce
10 - 1 tbsp Shaoxing wine or dry sherry
11 - 1 tbsp chili bean paste
12 - 2 tsp sugar
13 - 1 tsp sesame oil
→ Cooking Oil
14 - 2 tbsp vegetable oil
→ Garnish
15 - 1 tsp toasted sesame seeds
16 - Extra spring onions, sliced
# Steps:
01 - Blanch green beans in boiling salted water for 2 minutes, then drain and immediately rinse under cold water to stop cooking. Pat dry thoroughly.
02 - Heat vegetable oil in a wok or large skillet over medium-high heat. Add Szechuan peppercorns and dried chilies; stir-fry for 30 seconds until fragrant. Remove peppercorns with a slotted spoon if you prefer milder flavor.
03 - Add minced beef and cook, breaking up with a spatula, until browned and cooked through, approximately 4 minutes.
04 - Stir in garlic, ginger, and spring onions. Stir-fry for 1 minute until aromatic.
05 - Add blanched green beans and toss well to combine with beef mixture.
06 - Stir in chili bean paste, both soy sauces, Shaoxing wine, sugar, and sesame oil. Stir-fry everything together for 2 to 3 minutes, allowing flavors to meld and beans to become tender-crisp.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with sesame seeds and extra spring onions if desired.
# Expert Tips:
01 -
- The combination of numbing Szechuan peppercorns and fiery chilis creates that authentic málà sensation that tingles your entire mouth in the most pleasurable way.
- Even kitchen disasters turn out delicious, as the forgiving nature of this stir-fry means slightly overcooked beans or underbrowned beef still results in something utterly craveable.
02 -
- Thoroughly drying the blanched green beans before adding them to the wok prevents dangerous oil splatters and ensures they sear rather than steam.
- Never substitute regular black peppercorns for Szechuan peppercorns, as you will miss the distinctive numbing sensation that defines authentic Szechuan cuisine.
03 -
- Toast whole Szechuan peppercorns in a dry pan before grinding them to release their essential oils and maximize that distinctive numbing quality.
- The key to restaurant-quality texture is extremely high heat and constant movement, so prepare and measure all ingredients before heating your wok to avoid any last-minute fumbling.