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Beef stir fry Szechuan style

Szechuan style beef stir fry is a spicy and savory dish featuring tender beef slices stir-fried with colorful vegetables in a robust Szechuan sauce. The dish offers a perfect balance of heat, sweetness, and umami, making it a delightful treat to eat.


4 scallion (trimmed and sliced)
8 mushroom (button mushrooms, sliced)
1 bell pepper (stem, seeds and ribs removed, diced)
1⁄3 c soy sauce
1⁄2 c broth (beef broth)
3 T sauce (Szechuan sauce)
2 T corn starch (level)
1 lb beef (skirt steak, sliced diagonally into thin strips)
2 c broccoli (broccoli florets, may be frozen and thawed)
2 c snow peas (ends trimmed if necessary, may be frozen and thawed)
2 c baby corn (cut up)
  seasoning (salt and pepper to taste)


In a small bowl, whisk the soy sauce, beef broth, Szechuan sauce, and cornstarch together.

In a wok or heavy frying pan, heat the peanut oil over medium-high heat for 2 minutes. Add the meat and stirfry until browned, about 3 minutes. Remove the steak and reserve.

Add the scallions, mushrooms, and red pepper to the wok. Stir fry for 2 to 3 minutes.

Add the baby corn, broccoli, and snow peas to the wok. Continue cooking for 2 to 3 minutes more.

Place the steak back in the wok.

Stir the sauce mixture into the wok. When the liquids thicken and the vegetables are coated with a thin glaze, turn off the heat.

Serve warm.

Total time
40 minutes
Cooking time
Preparation time
4 servings


Serve the stir fried beef Szechuan style warm accompanied with rice or noodles.


Add other vegetables, like carrots to the recipe.

Broccoli, mushrooms, baby corn and snow peas can be substituted with other vegetables.


Szechuan cuisine (China)

meat, vegetables
side dish, stir-fry
Chinese food recipes
Food in Asia