Sizzling Szechuan Peppercorn Beef
This is all about capturing 'wok hei'—the elusive smoky breath of a high-heat stir-fry. We’re searing tender beef and crisp snap peas so they stay vibrant, juicy, and packed with Sichuan heat.
By Marcus Chen on TikTok
Ingredients
for 2 servings
- 300 gflank steak — thinly sliced against the grain
- 150 gsnap peas — trimmed
- 1red bell pepper — sliced into strips
- 10 gginger — minced
- 3 clovesgarlic — minced
- 5 gSzechuan peppercorns — toasted and cracked
- 30 mlsoy sauce
- 30 mloyster sauce
- 15 mlShaoxing wine
- 5 gcornstarch
- 30 mlneutral oil
Equipment
checked against your kitchen
- ✓stovetop
What cooks learned
Only 4 cooks have logged this one in Cook Mode so far — not enough to say anything about where it goes wrong.
Method
- 1
In a bowl, toss the sliced flank steak with 10ml soy sauce, 5ml Shaoxing wine, and 2g cornstarch to create a light marinade.
5 minDone when: The meat is evenly coated.
→ marinated beef
- 2parallel track
Trim the snap peas and slice the red bell pepper into strips.
5 min→ prepped vegetables
- 3
Whisk together the remaining soy sauce, oyster sauce, Shaoxing wine, cracked Szechuan peppercorns, minced ginger, and garlic in a small bowl.
2 min→ stir-fry sauce
- 4
waits for: step 1
Heat the wok over high heat until wisps of smoke appear. Add oil and sear the marinated beef in two batches until browned.
8 min · 6 min attention204°C oilDone when: The beef has a deep brown crust.
→ seared beef
- 5
waits for: steps 2 and 4
Add the prepared vegetables and aromatics to the wok with the seared beef, tossing vigorously for 2 minutes.
2 minDone when: The vegetables are tender-crisp.
- 6
Pour the stir-fry sauce over the mixture and toss for 1 minute until the sauce thickens and coats everything evenly.
1 minDone when: The sauce is glossy and clinging to the beef.
Why this grade?
- influencer provenance+45
- 1 verified cook+2.7
- Trust score48/100