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Sichuan Beef with Hot Sauce Recipe


Photo Modified: Flickr/Prince Roy

The most important thing to remember in preparing this classic Sichuanese recipe is that the beef should be stir-fried until it is dry and crispy, but not burned. Use the shredding blade of a food processor to cut the celery and carrot. Serve over steamed rice.

Adapted from "1,001 Best Hot And Spicy Recipes" by Dave DeWitt.


For the marinade:

  • ½ teaspoon cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon dry vermouth or white wine
  • 8 ounces flank steak, cut with the grain into 2-inch julienne

For the sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons dry vermouth or white wine
  • 1 ½ teaspoons sugar
  • 3 tablespoons hot bean sauce
  • 1 ½ teaspoons sweet bean sauce
  • ½ teaspoon sesame oil
  • 1 tablespoon Asian chile paste

For the stir-fry:

  • ¼ cup peanut oil, divided
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 green onion, white part only, minced
  • 1 large celery rib, shredded
  • 1 carrot, shredded
  • 2 green New Mexico or poblano chiles, roasted, peeled, stems and seeds removed, julienned
  • Asian chile paste, to taste


For the marinade:

In a bowl, combine the ingredients for the marinade and stir well. Add the beef and toss to coat. Let sit, covered for 30 minutes.

For the sauce:

In a bowl, combine all the sauce ingredients and mix well.

For the stir-fry:

Heat a wok over high heat and add 3 tablespoons of the peanut oil. Just when it begins to smoke, add the beef and stir-fry until the beef is browned to the point of being crispy. Remove the beef with a slotted spoon and set it on paper towels to drain.

Heat the remaining peanut oil. Add the giner, garlic, and green onion and stir it for 15 seconds. Add the celery, carrot, and chile. Stir-fry for 30 seconds, then add the beef. Stir briefly to mix the beef with the vegetables, add the sauce, and stir-fry for 30 seconds to 1 minute. Adjust the heat with more Asian chile paste.