Spicy Szechuan Green Beans with Beef (Printable)
Crisp green beans and minced beef tossed in an authentic fiery Szechuan sauce. A bold, flavorful stir-fry 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 tablespoon fresh ginger, finely grated
→ Meat
05 - 10 oz minced beef
→ Spices & 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
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
# Steps:
01 - Blanch green beans in boiling salted water for 2 minutes, then drain and rinse under cold water to halt cooking. Pat thoroughly dry with paper towels.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add Szechuan peppercorns and dried chilies; stir-fry for 30 seconds until fragrant. Remove peppercorns with slotted spoon if milder flavor is preferred.
03 - Add minced beef to the wok and cook, breaking apart with a spatula, until browned and fully cooked through, approximately 4 minutes.
04 - Stir in minced garlic, grated ginger, and sliced spring onions. Stir-fry for 1 minute until aromatic and fragrant.
05 - Add blanched green beans to the wok and toss thoroughly 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. Transfer to serving dish and garnish with toasted sesame seeds and additional sliced spring onions. Serve immediately.
# Expert Tips:
01 -
- The beans retain this incredible snap that somehow stays intact even after absorbing all those incredible spicy flavors.
- Its deceptively simple yet delivers that restaurant quality experience that makes regular weeknight dinners feel like special occasions.
02 -
- Drying the beans thoroughly after blanching prevents dangerous oil splatter and ensures they actually stir-fry rather than steam.
- Removing the Szechuan peppercorns after infusing the oil gives you all that beautiful flavor without the sometimes overwhelming numbing sensation that can surprise first-timers.
03 -
- Toast the Szechuan peppercorns in a dry pan before crushing them to release their essential oils and maximize that signature flavor.
- Keep a splash of water nearby when stir-frying in case things begin to burn, a quick addition will create steam that prevents scorching without diluting flavors.