This Sichuan Beef with Green Beans Stir Fry features tender slices of beef and blistered green beans tossed with garlic, ginger, dried red chilies, Sichuan peppercorns, and spicy doubanjiang. It's savory, spicy, a little numbing, and packed with bold Sichuan flavor.
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Unlike a saucier Chinese beef stir fry, this dish is kept relatively dry so the spicy, aromatic seasonings cling directly to the beef and green beans. Serve it with steamed white rice for an easy and flavorful dinner!
Why You'll Love This Recipe
- Tender marinated beef
- Blistered, flavorful green beans
- Spicy and numbing Sichuan flavors
- Delicious served with steamed rice
- Easy to customize the spice level
About the Ingredients
Beef
I use sirloin steak for this recipe. Slice it thinly against the grain so it stays tender and cooks quickly.
Flank steak, ribeye, or another tender beef suitable for stir frying will also work.
Green Beans
I used French green beans (haricots verts) this time, but regular green beans or string beans work great too.
Before cooking, trim off the tough stem ends of the green beans.
The green beans are stir fried until browned and blistered before being combined with the beef. Depending on their thickness and freshness, they may not become dramatically wrinkled. That's okay! You're looking for browned and blistered spots and beans that are cooked through while still having some bite.
If your beans are browning before they become tender, add a tablespoon or two of water and cover the wok for 1-2 minutes. Then uncover and continue stir frying until the water evaporates.
Doubanjiang
Doubanjiang (豆瓣酱), also known as chili bean paste or chili bean sauce, is a spicy and savory fermented bean paste commonly used in Sichuan cooking.
It adds saltiness, spice, umami, and lots of flavor to this stir fry.
Different brands vary quite a bit in saltiness and heat, so you can adjust the amount depending on the brand you're using.
Garlic & Ginger
Fresh garlic and ginger add lots of savory, aromatic flavor to this stir fry and pair especially well with the chilies and doubanjiang.
I use roughly chopped garlic and a small knob of fresh ginger, finely minced, for plenty of flavor, but you can adjust the amounts to your preference.
Freshly minced garlic and ginger work best here rather than ground versions.
Sichuan Peppercorns
Sichuan peppercorns give this dish its signature má (麻) mouth-tingling sensation.
Combined with dried red chilies for là (辣) heat, they create the classic málà flavor Sichuan cuisine is known for.
Substitute: If you can't find Sichuan peppercorns, you can use a small amount of freshly ground black pepper with a pinch of crushed coriander seeds. The flavor will be different and won't have the same numbing effect, but it will still add a warm, aromatic spice.
Dried Red Chilies
Dried red chilies add heat and aroma.
You can leave them whole for a milder dish or break them into pieces for more heat.
Ya Cai - Optional
Ya cai (芽菜), or Sichuan preserved mustard greens, is commonly used in Sichuan dry-fried green bean dishes and adds a salty, savory, slightly funky depth of flavor.
It's a great optional addition here, but I don't always have it on hand, so I don't use it in my main version of this beef stir fry. The dish is still delicious without it!
If you do include it, add 1-2 tablespoons along with the doubanjiang and consider reducing the soy sauce slightly, since ya cai is quite salty.
How to Make Sichuan Beef with Green Beans
1. Marinate the Beef
Thinly slice the beef against the grain.
In a bowl, combine the beef with soy sauce, Shaoxing wine or michiu, cornstarch, and oil.
Mix well and let marinate for about 15 minutes.
2. Blister the Green Beans
Heat about 1-1½ tablespoons cooking oil in a wok or large skillet over medium-high to high heat.
Add the green beans.
Stir fry for about 6-8 minutes, allowing the beans to sit against the hot wok periodically so they develop browned and blistered spots.
The beans should be cooked through but still have some bite.
If they're browning but still seem too raw, add 1-2 tablespoons water, cover for 1-2 minutes, then uncover and continue cooking until the water evaporates.
Remove the green beans and set aside.
3. Stir Fry the Beef
Return the pan/wok to high heat and add a little additional oil if needed.
Add the beef and stir fry over high heat. Depending on the size of your wok, you may want to cook the beef in two batches so it sears rather than steams.
Let the beef cook undisturbed for about 30-45 seconds to get some browning, then stir fry for another 1-2 minutes, or until mostly cooked.
Remove the beef from the wok and set aside.
4. Cook the Sichuan Aromatics
Reduce the heat to medium.
Add a small amount of oil if the wok is dry.
Add Sichuan peppercorns and dried red chilies. Stir fry for about 15-20 seconds, until fragrant.
Be careful not to burn them.
Add the garlic and ginger and stir fry for another 20-30 seconds.
5. Fry the Doubanjiang
Add the doubanjiang directly to the oil in the wok.
Stir fry for about 30 seconds, until fragrant and the oil begins to turn reddish.
If you're using optional ya cai, add it now and stir fry for another 20-30 seconds.
6. Combine Everything
Return the beef and green beans to the wok.
Add soy sauce, Shaoxing wine, sugar, and 1-2 tablespoons water.
The small amount of water helps distribute the seasonings throughout the large amount of beef and green beans. This isn't intended to turn the dish into a saucy stir fry.
Turn the heat to high and toss everything together for 1-2 minutes, until the beef is completely cooked and everything is evenly coated.
Taste before adding any additional salt or soy sauce, since doubanjiang can be quite salty.
Remove from heat and serve with steamed rice.
Storage & Reheating
Store leftover Sichuan beef and green beans in an airtight container in the refrigerator for up to 3-4 days.
To reheat, stir fry in a skillet or wok over medium heat until warmed through. You can add a small splash of water if the beef and seasonings seem dry.
You can also microwave individual portions, though the green beans will become softer.
Frequently Asked Questions
Does Sichuan beef with green beans need oyster sauce?
No. I don't use oyster sauce in this recipe.
Instead, the main flavors come from doubanjiang, Sichuan peppercorns, dried chilies, garlic, ginger, soy sauce, and Chinese cooking wine.
This keeps the flavor profile distinctly Sichuan rather than turning it into a more general beef and vegetable stir fry.
Do I have to use ya cai?
No!
Ya cai is delicious in Sichuan dry-fried green beans, but it's completely optional in this beef version.
If you have it, add 1-2 tablespoons. If you don't, the doubanjiang, Sichuan peppercorns, and dried chilies provide plenty of bold Sichuan flavor.
How spicy is this recipe?
The spice level is easy to customize.
Use fewer dried chilies and keep them whole for less heat. Break or cut them into pieces for a spicier dish.
Doubanjiang also varies in heat depending on the brand.
Why aren't my green beans wrinkling?
Some green beans wrinkle dramatically when fried, while others don't.
More important than the wrinkles are browned and blistered spots and a cooked, tender-crisp texture.
If your beans are browning but still raw inside, add a tablespoon or two of water and cover briefly to help them cook through.
Sichuan Beef with Green Beans Recipe
This Sichuan Beef with Green Beans Stir Fry features tender sirloin and blistered green beans tossed with spicy doubanjiang, Sichuan peppercorns, dried red chilies, garlic, and ginger for a bold, savory and málà-inspired dinner.
Ingredients
Beef Marinade
- 1 lb sirloin steak, thinly sliced against the grain
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine or michiu
- 1 teaspoon cornstarch
- 1 teaspoon cooking oil
Stir Fry
- 12 oz fresh green beans, trimmed
- 2–3 tablespoons cooking oil, divided, as needed
- 1 teaspoon Sichuan peppercorns
- 8–10 dried red chilies, whole or broken into pieces
- 4 cloves garlic, minced
- 1½ teaspoons fresh ginger, minced
- 1½ tablespoons doubanjiang (chili bean paste)
- 1–2 tablespoons ya cai, optional
- 2 teaspoons light soy sauce
- 1 tablespoon Shaoxing wine or michiu
- ½ teaspoon sugar
- 1–2 tablespoons water, as needed
Instructions
- Slice sirloin thinly against the grain.
- Marinate beef with soy sauce, Shaoxing wine, cornstarch, and oil for 15 minutes.
- Heat 1–1½ tablespoon oil in a wok over medium-high to high heat.
- Stir fry green beans for 6–8 minutes until blistered and tender-crisp.
- If needed, add a splash of water, cover 1–2 minutes, then cook off moisture. Remove and set aside.
- Add more oil if needed, then stir-fry beef over high heat, tossing quickly until just browned, about 1–2 minutes total. Remove.
- Lower heat to medium. Add Sichuan peppercorns and dried chilies; stir fry 15–20 seconds.
- Add garlic and ginger; cook 20–30 seconds.
- Stir in doubanjiang for ~30 seconds until fragrant and oil turns red. Add ya cai if using and cook 20–30 seconds more.
- Return beef and green beans to wok.
- Add soy sauce, Shaoxing wine, sugar, and a splash of water. Stir fry on high 1–2 minutes until combined and beef is cooked through.
- Taste and adjust seasoning. Serve hot with rice.
Notes
- Doubanjiang: Brands vary significantly in saltiness and spice. Adjust to taste.
- Green beans: They don't have to become extremely wrinkled. Look for browned/blistered areas and a tender-crisp texture.
- Ya cai: Completely optional. I make this recipe without it, but it can be added for an extra savory Sichuan-style flavor.
- Sichuan peppercorns: Use about ½ teaspoon for a milder numbing sensation or the full teaspoon for stronger málà flavor.
- Dried chilies: Leave them whole for milder heat or break them open for a spicier stir fry.
Nutrition Information:
Yield: 4 Serving Size: ¼ of recipeAmount Per Serving: Calories: 340Total Fat: 18gSaturated Fat: 6gUnsaturated Fat: 11gCholesterol: 105mgSodium: 493mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 33g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
More Delicious Sichuan Flavors
If you love the bold, spicy, and numbing flavors in this Sichuan Beef with Green Beans, here are some more Sichuan recipes to try:
Spicy Wontons in Chili Oil (Hong You Chao Shou) - Tender wontons tossed in a garlicky chili oil sauce with soy sauce and vinegar.
Spicy Sichuan Chicken Stir Fry with Garlic and Chilies - Tender marinated chicken stir fried with garlic, dried chilies, scallions, and savory Sichuan flavors.
Mapo Tofu - Soft tofu and ground pork cooked in a spicy, savory sauce for a comforting Sichuan-inspired meal.
Sichuan Peppercorn Chicken Thighs - Crispy pan-fried chicken thighs seasoned with aromatic Sichuan peppercorns.
Stir Fry Cabbage with Sichuan Peppercorn - A simple vegetable stir fry with tender cabbage and fragrant Sichuan peppercorns for that signature numbing kick.
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