Spicy Szechuan Green Beans (Printable)

Crisp green beans and minced beef stir-fried in a vibrant Szechuan peppercorn sauce with garlic and chili.

# Ingredient List:

→ Vegetables

01 - 14 oz green beans, trimmed
02 - 2 scallions, thinly sliced
03 - 3 cloves garlic, minced
04 - 1 tbsp fresh ginger, minced

→ Meat

05 - 10 oz lean minced beef

→ Sauce & Seasonings

06 - 2 tbsp Szechuan peppercorns, lightly crushed
07 - 2 tbsp soy sauce
08 - 1 tbsp oyster sauce
09 - 1 tbsp Shaoxing wine (or dry sherry)
10 - 2 tsp chili bean paste (doubanjiang)
11 - 1 tsp sugar
12 - ¼ tsp ground white pepper
13 - ½ tsp crushed red chili flakes (optional)
14 - 1 tsp toasted sesame oil

→ Oils

15 - 2 tbsp vegetable oil

# How to Make:

01 - Submerge green beans in boiling water for 2 minutes, drain, rinse under cold water, and pat dry.
02 - Heat 1 tablespoon vegetable oil in a large wok over high heat. Stir-fry green beans for 3 to 4 minutes until blistered and slightly charred. Remove and set aside.
03 - Add remaining 1 tablespoon vegetable oil to the wok. Fry Szechuan peppercorns for 30 seconds until fragrant. Add garlic, ginger, and scallions, then stir-fry for 1 minute.
04 - Add minced beef, breaking it apart while cooking until browned and just cooked through, approximately 4 to 5 minutes.
05 - Incorporate chili bean paste, soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, and chili flakes if using. Cook for 1 minute to release aromas.
06 - Return green beans to the wok, tossing thoroughly to coat. Stir-fry for an additional 1 to 2 minutes until heated through.
07 - Drizzle toasted sesame oil, toss to combine, and serve immediately.

# Expert Tips:

01 -
  • The Szechuan peppercorns deliver that numbing tingle that makes your mouth come alive in the best way.
  • Crispy blistered green beans tossed with savory beef means you get texture and satisfaction in every bite.
  • Thirty minutes from kitchen to table, which feels like cheating for something this flavorful.
02 -
  • Szechuan peppercorns need to actually toast in the oil to unlock their numbing quality, so don't skip that step or you'll just have spicy instead of the signature tingle.
  • The green beans must be patted completely dry, otherwise steam will prevent them from getting those gorgeous blistered edges that make the dish special.
  • Shaoxing wine and oyster sauce really do matter here because they add subtle sweetness and umami that balance the heat and keep the sauce from being one-dimensional.
03 -
  • Don't wash your wok after cooking with Szechuan peppercorns, because the seasoning they build into the pan improves future dishes.
  • If you can't find chili bean paste at your regular grocery store, an Asian market will have it for just a few dollars and it lasts months in the fridge.

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