Spicy Szechuan Beef Noodle Stir-fry
Spicy Szechuan Beef Noodle Stir-fry
Ingredients
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper, freshly ground
For the Szechuan Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
For the Stir-fry
- 8 ounces dried wide rice noodles
- 2 tablespoons peanut oil, divided
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 2 carrots, julienned
- 2 cups broccoli florets, small
- 3 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, combine the sliced flank steak with soy sauce, Shaoxing wine, cornstarch, sesame oil, and black pepper. Mix well to coat the beef. Cover and marinate in the refrigerator for at least 15 minutes.
⏱️ 5 min
- 2
While the beef marinates, prepare the Szechuan sauce. In a small bowl, whisk together chicken broth, soy sauce, rice vinegar, chili garlic sauce, ground Szechuan peppercorns, granulated sugar, and cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
Cook the rice noodles according to package directions. Drain well, rinse with cold water to prevent sticking, and set aside.
⏱️ 10 min
- 4
Heat 1 tablespoon of peanut oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the wok and set aside.
⏱️ 3 min
- 5
Add the remaining 1 tablespoon of peanut oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the red bell pepper, green bell pepper, and julienned carrots to the wok. Stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min
- 7
Add the broccoli florets and stir-fry for another 2-3 minutes, or until the broccoli is bright green and tender-crisp.
⏱️ 3 min
- 8
Return the cooked beef to the wok with the vegetables. Give the Szechuan sauce a quick whisk and pour it over the beef and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything.
⏱️ 2 min
- 9
Add the cooked rice noodles to the wok. Toss everything together until the noodles are well coated with the sauce and heated through.
⏱️ 2 min
- 10
Serve immediately, garnished with sliced green onions and toasted sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Szechuan Beef Noodle Stir-fry
For the Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper, freshly ground
For the Szechuan Sauce
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
For the Stir-fry
- 8 ounces dried wide rice noodles
- 2 tablespoons peanut oil, divided
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 2 carrots, julienned
- 2 cups broccoli florets, small
- 3 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, combine the sliced flank steak with soy sauce, Shaoxing wine, cornstarch, sesame oil, and black pepper. Mix well to coat the beef. Cover and marinate in the refrigerator for at least 15 minutes.
⏱️ 5 min - 2
While the beef marinates, prepare the Szechuan sauce. In a small bowl, whisk together chicken broth, soy sauce, rice vinegar, chili garlic sauce, ground Szechuan peppercorns, granulated sugar, and cornstarch until smooth. Set aside.
⏱️ 5 min - 3
Cook the rice noodles according to package directions. Drain well, rinse with cold water to prevent sticking, and set aside.
⏱️ 10 min - 4
Heat 1 tablespoon of peanut oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned and cooked through. Remove the beef from the wok and set aside.
⏱️ 3 min - 5
Add the remaining 1 tablespoon of peanut oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the red bell pepper, green bell pepper, and julienned carrots to the wok. Stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min - 7
Add the broccoli florets and stir-fry for another 2-3 minutes, or until the broccoli is bright green and tender-crisp.
⏱️ 3 min - 8
Return the cooked beef to the wok with the vegetables. Give the Szechuan sauce a quick whisk and pour it over the beef and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything.
⏱️ 2 min - 9
Add the cooked rice noodles to the wok. Toss everything together until the noodles are well coated with the sauce and heated through.
⏱️ 2 min - 10
Serve immediately, garnished with sliced green onions and toasted sesame seeds.
⏱️ 1 min