Szechuan Spicy Beef & Green Bean Bowl
Wok-seared beef strips and blistered green beans in Szechuan peppercorn and chili sauce over rice.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 4 bowls
Szechuan peppercorns aren't hot; they produce a tingling, numbing sensation that Chinese cooks pair with chili heat. Dry-frying the green beans until blistered is a Szechuan technique that concentrates their flavor. This bowl uses sliced steak; our Spicy Szechuan Green Bean & Jasmine Rice Bowl uses minced beef with more green beans.
Why this recipe works
Blistering the green beans in oil removes moisture and gives them a wrinkled, almost meaty texture that holds the sauce. The numbing peppercorns make the chili heat taste more complex.
Ingredient notes
Toast Szechuan peppercorns in a dry pan for 1 minute until fragrant, then grind; remove any black seeds and stems. Chili crisp brands vary a lot in heat.
Common mistakes
- Overcrowding the green beans, which prevents blistering.
- Burning the garlic and peppercorns; keep the heat at medium for that step.
What to serve with it
Cucumber slices or plain rice to cool the heat.
Meal prep
Reheats well; the green beans soften a little.
More bowls like this
Cooking tips
Dry the green beans thoroughly; water makes them steam and spit. Start with less chili crisp and add more at the table.
Swaps and variations
Use chicken thighs, cooked to 165°F (74°C). Use tamari and a gluten-free chili crisp for gluten-free.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot.
Recipe
Szechuan Spicy Beef & Green Bean Bowl
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 4 bowls
Ingredients
You’ll need: wok or large skillet; medium saucepan with lid; mortar and pestle or spice grinder
Method
-
Cook the rice: bring the rice and water to a boil, cover and simmer on low 15 minutes, then rest 5 minutes.
-
Toss the beef with the cornstarch. Mix the soy sauce, chili crisp, black vinegar and sugar in a small bowl.
-
Heat 1 1/2 tablespoons oil in a wok over medium-high heat. Add the green beans and cook 6 to 8 minutes, turning occasionally, until wrinkled and blistered in spots. Transfer to a plate.
-
Add the remaining oil and raise the heat to high. Stir-fry the beef in two batches, 1 to 2 minutes, until browned. Transfer to the plate.
-
Lower the heat to medium. Add the garlic, ginger and ground Szechuan peppercorns and stir 30 seconds.
-
Return the beef and green beans, add the sauce and toss 1 minute until coated. Serve over the rice.
Questions
What do Szechuan peppercorns taste like?
Citrusy, with a tingling, numbing effect on the lips and tongue.
How do I make it less spicy?
Use chili oil without flakes and reduce it to 1 teaspoon.
Comments