Stir-Fry Szechuan Beef

Recipe courtesy of Certified Angus Beef

Chef Gavin from Certified Angus Beef shares his recipe for Stir-Fry Szechuan Beef.

1.5/5 (6 Reviews)


  • 1 pound Certified Angus Beef ® flank steak, cut against grain into ¼-inch thick strips
  • 4 tbsp soy sauce, divided
  • 4 tbsp rice wine (Shaoxing), divided
  • 1 tbsp cornstarch
  • 1 tbsp rice wine vinegar
  • 2 tbsp canola oil
  • 3 cloves garlic, minced
  • 2 teaspoons Szechuan peppercorns, crushed (or 1-teaspoon of each, chili flake and black pepper)
  • 2 tablespoons oyster sauce (or hoisin sauce)
  • 10 small red chilies, halved and seeded
  • 4 scallions, cut into 2-inch segments


Combine 2 tablespoons soy sauce, 2 tablespoons rice wine, cornstarch and rice wine vinegar in a mixing bowl; whisk together. Add sliced flank steak and marinate for 30 minutes to 1 hour.

Set the EGG for direct cooking without the convEGGtor at 500°F.

Remove steak strips from marinade, pat dry and discard marinade. Heat the oil in a Big Green Egg Carbon Steel Wok; add beef strips and stir constantly for 2-3 minutes to cook evenly.

Stir in garlic and Szechuan peppercorns and stir-fry another minute. Reduce heat to medium, add remaining soy sauce, rice wine, oyster sauce, chilies and scallions.

Sear 3-4 minutes, stirring often until sauce thickens and glazes meat. Enjoy!

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