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Easy Szechuan Beef Stir Fry with Green Beans Recipe

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4.1 from 31 reviews

This Easy Szechuan Beef Stir Fry with Green Beans is a quick and flavorful stir-fry dish perfect for a weeknight dinner. Tender flank steak is thinly sliced and cooked with blistered string beans and sweet onions, then tossed in a spicy and savory Szechuan-inspired sauce made with soy sauces, oyster sauce, honey, and Sriracha. Finished with fresh cilantro, lime juice, scallions, and sesame seeds, it’s served over steamed white rice for a balanced and delicious meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Beef and Vegetables

  • 1 lb flank steak
  • 2 tsp kosher salt
  • 2 Tbsp neutral oil (such as canola or vegetable oil)
  • 8 oz string beans, ends trimmed and cut into 1-inch pieces
  • 1 medium sweet onion, halved and thinly sliced
  • 1 tsp whole Szechuan peppercorns
  • ½ cup fresh cilantro leaves

Sauce

  • ¼ cup oyster sauce
  • 1 Tbsp dark soy sauce
  • 1 Tbsp reduced-sodium soy sauce
  • 1 Tbsp honey
  • 1 Tbsp water
  • 2 tsp Sriracha (adjust to taste for spiciness)
  • 1 tsp sesame oil

To Serve

  • Steamed white rice
  • Thinly sliced scallions
  • Sesame seeds
  • Juice of 1 medium lime

Instructions

  1. Prepare the steak: Using a sharp knife, slice the flank steak thinly across the grain into ¼-inch thick strips. Place the sliced beef in a large bowl and season evenly with 2 teaspoons of kosher salt to start building flavor in the meat.
  2. Make the sauce: In a liquid measuring cup or a medium bowl, combine the oyster sauce, dark soy sauce, reduced-sodium soy sauce, honey, water, Sriracha, and sesame oil. Whisk until smooth and set aside to allow the flavors to meld while you cook the other components.
  3. Cook the veggies: Heat a large frying pan or wok over medium-high heat. Once hot, add 2 tablespoons of neutral oil and swirl to coat. Add the trimmed and cut string beans along with the thinly sliced sweet onion. Cook, stirring occasionally, until the vegetables start to blister and soften, about 4 to 6 minutes. Meanwhile, crush the Szechuan peppercorns using a mortar and pestle or by placing them in a sealed plastic bag and crushing with a heavy object like a rolling pin.
  4. Cook the beef: Add the thinly sliced beef, the crushed peppercorns, and fresh whole cilantro leaves to the wok with the vegetables. Stir occasionally and cook until the beef just starts to brown, about 4 to 6 minutes. The beef should remain tender and not overcook.
  5. Add sauce and finish: Pour the prepared sauce over the beef and vegetable mixture, stirring well to coat all the ingredients. Let the sauce bubble and reduce slightly for about a minute. Turn off the heat, then squeeze in the juice of one lime. Taste and adjust seasoning if necessary, adding more salt or Sriracha if desired.
  6. Serve: Spoon the hot Szechuan beef and green beans over steamed white rice. Garnish with thinly sliced scallions and sesame seeds for extra crunch and flavor. Enjoy your quick and spicy stir fry!

Notes

  • For best texture, slice the flank steak thinly and across the grain to keep the beef tender.
  • If you don’t have a mortar and pestle to crush Szechuan peppercorns, use a sealed plastic bag and a rolling pin or heavy pan.
  • Adjust the amount of Sriracha to make the stir fry as spicy or mild as you prefer.
  • This dish is best served immediately to enjoy the vegetables’ crispness and beef’s tenderness.
  • Can substitute flank steak with sirloin or skirt steak if preferred.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://allyumcooks.com/easy-szechuan-beef-stir-fry-with-green-beans-recipe/