Spicy Szechuan Beef

Spicy Szechuan Beef. Tender steak sliced thin and coated in an amazing sweet and spicy Szechuan sauce! This one-pan beef dish is low carb and perfect for a quick and easy, filling family meal.

Szechuan Beef is stir-fried thin slices of marinated beef coated in a Szechuan sauce. The sauce is thick, tangy, slightly sweet with a bit of a kick. This style originally comes from the Sichuan Province in China. This region’s cuisine is traditionally loaded with bold flavors from garlic, chili peppers, and the Sichuan peppercorn. Kung Pao, Hot & Sour, and Mapo dishes also come from Sichuan.


  • 2 tablespoons oil divided
  • 1 medium red bell pepper sliced thin
  • 1 teaspoon ginger minced
  • 1 teaspoon garlic minced
  • green onions for garnish if desired
  • sesame seeds for garnish if desired


  • 1 pound strip steak or flank steak sliced thin
  • 2 tablespoons cornstarch
  • 2 tablespoons mirin
  • 1 tablespoon low sodium soy sauce


  • 3 tablespoons low sodium soy sauce
  • 1/2 teaspoon chili oil
  • 1 tablespoons water
  • 1/2 teaspoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon hoisin
  • 1 tablespoon light brown sugar


  • Add the steak and the marinade ingredients to a large ziplock bag. Toss to coat and let the beef marinate for 15 minutes or while you are getting the sauce ingredients together.


  • Meanwhile in a small bowl combine the sauce ingredients, set aside.


  • When you are ready to cook heat 1 tablespoon oil in a large skillet over medium high heat.


  • Add in beef (discard marinade). Sear beef for 2-3 on both sides. Just until the beef is browned on the outside. Remove from the pan and set aside.


  • Add the remaining tablespoon of oil to the pan. Add in bell pepper, ginger, and garlic, and sauté for 3-4 minutes or until the pepper is tender.


  • Add the beef back to the pan along with the sauce. Simmer for 1-2 minutes or until the sauce is thickened.


  • Serve immediately with green onions and sesame seeds for garnish, if desired