Spicy Szechuan Green Beans with Beef (Printable Version)
A bold stir-fry featuring crisp green beans, tender minced beef, and fiery Szechuan sauce—ready in just 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 and Sauces
06 - 2 tablespoons Szechuan peppercorns
07 - 3 dried red chilies, sliced
08 - 2 tablespoons light soy sauce
09 - 1 tablespoon dark soy sauce
10 - 1 tablespoon Shaoxing wine or dry sherry
11 - 1 tablespoon chili bean paste
12 - 2 teaspoons sugar
13 - 1 teaspoon sesame oil
→ Cooking Oil
14 - 2 tablespoons vegetable oil
→ Garnish
15 - 1 teaspoon toasted sesame seeds
16 - Extra spring onions, sliced
# Step-by-Step:
01 - Blanch green beans in boiling salted water for 2 minutes, then drain and rinse under cold water to stop cooking. Pat dry thoroughly.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add Szechuan peppercorns and dried chilies, stir-frying for 30 seconds until fragrant. Remove peppercorns with a slotted spoon if you prefer milder heat.
03 - Add minced beef and cook, breaking up with a spatula, until browned and cooked through, approximately 4 minutes.
04 - Stir in minced garlic, grated ginger, and sliced spring onions. Stir-fry for 1 minute until aromatic.
05 - Add blanched green beans and toss well to combine with the 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 achieve tender-crisp texture.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with toasted sesame seeds and extra sliced spring onions.
# Expert Advice:
01 -
- The green beans develop this incredible wrinkled exterior while staying juicy inside, a technique I discovered only happens when you get the wok properly smoking hot.
- The numbing sensation from Szechuan peppercorns alongside the savory beef creates this addictive flavor that somehow makes you want to keep eating despite the heat.
02 -
- Thoroughly drying your beans after blanching is non-negotiable, as any remaining water will cause dangerous oil splatters and prevent proper blistering.
- That slightly smoky, charred flavor only develops when your wok is hot enough to create wok hei, the breath of the wok, which means cooking on the highest heat your stove can manage.
03 -
- Grinding just half your Szechuan peppercorns while leaving the rest whole gives you both the numbing compound and the citrusy aroma in each bite without overwhelming the other flavors.
- The sound your wok makes is as important as timing, listen for the sizzle to fade slightly before adding each new ingredient, its the secret language of proper stir-fry technique.