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Szechuan beef stir fry with noodles and bell peppers served in a blue bowl with chopsticks.
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Szechuan Beef Recipe with Noodles

You can't beat a good Szechuan beef fakeaway; this glorious noodle recipe takes just 25 minutes to cook and prepare, it will see you dumping those takeaway menus.
Course Main Course
Cuisine Anglo Chinese
Keyword szechuan beef, szechuan beef chinese, szechuan beef noodles, szechuan beef stir fry
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 Servings
Calories 682kcal
Author Brian Jones

Ingredients

  • 350 g Flank/Skirt Steak 12oz
  • ¾ teaspoon Bicarbonate of Soda
  • ¼ teaspoon Salt
  • 125 g Dried Egg Noodles 4oz
  • 35 g Ginger 1 Thumb Sized Piece
  • 2 Cloves Garlic
  • ¼ teaspoon Dried Chilli Flakes
  • 1-2 teaspoon Crispy Chilli Oil
  • 1½ teaspoon Szechuan Pepper
  • 1 Bell Pepper
  • 1 Small Onion 100g
  • 2 Spring Onions (for garnish)
  • 1 tablespoon Sesame Seeds (for garnish)
  • 3 tablespoon Cooking Oil

For the Sauce:

  • 2 tablespoon Light Soy Sauce
  • 1 tablespoon Dark Soy Sauce
  • 1 tablespoon Chinkiang Vinegar
  • 1 tablespoon Shaoxing Wine
  • 1 teaspoon Shrimp Paste
  • ⅛ teaspoon MSG (optional)

Instructions

  • Cut the flank steak (across the grain) into thin strips around 3mm (⅛") thick and add it to a bowl.
  • Sprinkle over the bicarbonate of soda and salt, mix well and set aside whilst you prepare the remaining ingredients.
    Szechuan Beef Process shot 1 of 8
  • Cook your noodles as per the instructions on the packet and then refresh in cold water. I usually soak mine in boiling water and then refresh them in cold water, but you can also use fresh noodles.
  • Peel and grate the ginger.
  • Peel and mash the garlic.
  • De-seed the bell pepper and slice it into strips 4-5mm (¼") in profile. I used half of a red and green pepper for colour.
  • Top and tail the onion, peel it and then cut it into 8 wedges.
  • Finely slice the spring onions.
  • Mix the light soy sauce, dark soy sauce, Chinkiang vinegar, Shaoxing wine, shrimp paste, crispy chilli oil and MSG in a bowl and set aside.
    Szechuan Beef Process shot 2 of 8
  • Toast the Szechuan pepper in a dry wok, then crush it in a pestle and mortar or spice grinder.
  • Just before you are ready to cook, rinse the beef in cold water, then dry it on kitchen paper.
  • Heat a wok over a high heat, and when it shimmers, add half of the oil.
    Add the beef to the wok and stir fry for two minutes before removing and setting aside.
    Szechuan Beef Process shot 3 of 8
  • Return the wok to the heat and when it is hot, add the remaining oil, the Szechuan pepper, dried chilli flakes, garlic, ginger and onion, then stir fry for 60 seconds.
    Szechuan Beef Process shot 4 of 8
  • Add the bell peppers, and fry for another 1-2 minutes.
    Szechuan Beef Process shot 5 of 8
  • Return the beef, add the noodles and toss to combine for 30 seconds.
    Szechuan Beef Process shot 6 of 8
  • Finally, add the sauce mix you created and cook for 1-2 minutes before serving, and sprinkle with spring onions.
    Szechuan Beef Process shot 7 of 8

Video

Notes

Toasting the Szechuan pepper first can help with the grinding process because it makes the husks more brittle. This can help reduce the grittiness sometimes associated with Szechuan pepper.

Nutrition

Serving: 1 | Calories: 682kcal | Carbohydrates: 35g | Protein: 48g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 2532mg | Potassium: 888mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2072IU | Vitamin C: 83mg | Calcium: 95mg | Iron: 6mg
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