Chinese Pepper Beef

For a less biting dish, forgo the chili paste and substitute black pepper for the Szechwan peppercorn.

Serves: 4Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy

Serves: 4


  • 1 Tbsp. soy sauce
  • ½ tsp. Chinese rice wine or dry sherry
  • 1¼ tsp. sugar, divided
  • ¼ tsp. baking soda
  • ½ lb. flank steak, shredded
  • ½ cup chicken stock
  • 2 Tbsp. dark soy sauce
  • 3 Tbsp. vegetable oil, divided
  • 1 clove garlic, minced
  • 1 tsp. minced ginger
  • ¼ tsp. chili paste
  • ½ green bell pepper, seeded and cut into thin slices
  • ½ red bell pepper, seeded and cut into thin slices
  • ¼ tsp. sesame oil
  • ⅛ tsp. Szechwan peppercorns, roasted and ground


  • In a medium bowl, combine the soy sauce, rice wine, ¼ teaspoon of sugar, baking soda, and beef. Marinate the beef for 30 minutes.
  • In a small bowl, combine the chicken stock, dark soy sauce, and 1 teaspoon of sugar in a small bowl and set aside.
  • Add 2 tablespoons of oil to a preheated wok or skillet. When the oil is hot, add the beef and stir-fry until it changes color and is nearly cooked through, 3–4 minutes. Remove from the wok and drain on paper towels.
  • Add 1 tablespoon of oil to the wok. Add the garlic, ginger, and chili paste. Stir-fry briefly until aromatic. Add the bell peppers and stir-fry briefly, until they have a bright color and are tender.
  • Add the prepared sauce to the middle of the wok and bring to a boil. Stir in the sesame oil. Add the beef and Szechwan peppercorns. Mix everything through and serve hot.