Spicy Szechuan Beef

"This has been a favorite for years. Did not include marinating time in prep time. If you do not like too much spice, cut back on the cayenne pepper."
photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT
photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT photo by Vicki in CT
Ready In:




  • Combine 4 tablespoons of soy sauce, 1 tablespoon sugar, 2 tablespoons oil, white pepper, and cornstarch to form marinade. Add beef and let stand 30 minutes, or longer.
  • Combine 3 tablespoons soy sauce, 1 tablespoon sugar, hoisin sauce, and cayenne. Reserve.
  • Heat remaining oil in skillet over high heat. Add beef and stir fry for 3 minutes.
  • Meanwhile add vegetables to meat. Stir fry until just done, crisp tender.
  • Add prepared sauce. Cook until heated through, about 30 seconds.

Questions & Replies

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  1. Bentley M.
    I'm slightly confused, I was under the impression that the recipe should have sichuan peppers in it...


  1. masscjs
    This was an absolutely awesome recipe!! I made it for company and everyone just raved. I used 2 heaping tsps. of cayenne. That makes it pleasantly hot but we like hot and spicy food so we loved it. In addition, I used flank steak,and left it in the marinade for 4 hours.It was as tender as it can be. I also added some snow peas and some julienned yellow pepper. I will be making this over and over again. Thank you so much for posting it.
  2. SUZY M.
    LOL. If you think for you, there might be too much of one ingredient or not enough of another, alter the recipe!!! Try the marinade and the sauce and adjust to your individual taste preferences. We LOVE this. Last night I made 6 times the recipe, used a "bit" less sugar and doubled the Cayenne pepper.
  3. snowhillsrb
    I used a teaspoon of sugar where it called for tablespoon, plenty sweet. Half teaspoon crushed red pepper flakes and a teaspoon of sesame oil in the stir fry sauce. I added two cloves of garlic minced and a minced chunk of fresh ginger added to the pan after the stir frying of the meat was finished. I added a half julienned green and red bell pepper, and half an onion julienned. The marinade stuck sverely to the pan but all in all the results were very good.
  4. timboe
    Horrible, If you like sweet this is the recipe. Spicy beef is not SWEET! To much sugar. The hosion sauce alone has that. I will not make this again!!!!!
  5. bensgran
    Made this exactly per recipe but used only 1 tsp. Cayenne, yet it was still spicy HOT, nearly to ruin. Yes, szechuan beef should have heat but not so much as to obliterate the other flavors. We like - and regularly eat - spicy food, but with white pepper already in the marinade, 1/2 tsp. Cayenne in the sauce is more than adequate for a truly good szechuan beef dish. You can always add more if you want, but beware these amounts.


  1. Heydarl
    What a lovely meal. I used 1 lb steak, left out the sugar & substituted 1 tsp sambal oelek for the cayenne. Added a red pepper, a zucchini & 1/4 cabbage. Cooked the beef in small batches. Great flavour from the marinade & sauce. Thanks Vicki for sharing this keeper.


<p>As a transplanted Texan I love spicy foods and love to tweek recipes to include a little kick. I am a dialysis nurse and have two grown children living in VA and MA.<br /><br /><a href=http://phpweby.com/service/visitormap/ target=_blank><img title=World Visitor Map! src=http://m.phpweby.com/1709.png alt=Visitor Map /></a> <br /><br /><br /><br /><br /><a href=http://www.amazingcounter.com><img src=http://cb.amazingcounters.com/counter.php?i=2354074&amp;c=7062535 border=0 alt=Free Web Site Hit Counter /></a><a href=http://www.flowerdeliverydeals.com>Comparison Shopping</a></p>
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