Spicy Szechuan Green Beans

My first wok arrived on a Tuesday, crowded into a box with instruction sheets I never read. The smell that came from my neighbor's kitchen that evening—ginger, chili, something electric—made me finally crack it open and search for a recipe that would make my tiny apartment smell like that. This Spicy Szechuan Green Beans with Minced Beef became my obsession, the dish I made three times in one week until my timing stopped feeling like guesswork.

I made this for my sister on a random Thursday, and she came back to the kitchen twice asking what restaurant I'd ordered from. When I told her it was just green beans and beef, she watched me finish the last bite of hers and asked for the recipe before she'd even swallowed. That's when I knew this wasn't just dinner—it was proof that bold flavors don't require complicated techniques.

Ingredients

• Green beans: The base that turns crispy and slightly charred, holding onto the sauce like little flavor vessels—trim them close to both ends so they cook evenly.
• Minced beef: Lean works best so the meat doesn't sit in grease, but don't skimp on browning it properly.
• Szechuan peppercorns: Crush them lightly so they release their numbing oils without turning to dust.
• Garlic and ginger: Mince them fine, as they're the backbone that makes this dish sing.
• Chili bean paste (doubanjiang): This is your secret weapon—it's where the depth and heat actually live.
• Soy sauce: The saltiness that ties everything together, so taste before adding more.
• Oyster sauce: Adds umami richness, but use the vegetarian version if you avoid shellfish.
• Shaoxing wine: The cooking alcohol that brightens the sauce—dry sherry works in a pinch.
• Sesame oil: The finale, drizzled at the end for aroma and toasted nutty depth.

Instructions

Set your foundation:

Blanch the green beans in boiling water for just 2 minutes, then shock them in cold water and pat them bone dry. You're not cooking them all the way—just softening them enough to take the heat that comes next.

Char the beans until they blister:

Heat 1 tablespoon of vegetable oil in your wok until it shimmers, then add the beans and don't move them around constantly. Let them sit and darken, listening for the sizzle that tells you something wonderful is happening. When they're blistered and slightly charred (3–4 minutes), pull them out and set them aside.

Toast the peppercorns and build your aromatics:

Add the remaining oil and immediately scatter in the crushed Szechuan peppercorns. After 30 seconds of frying, add the garlic, ginger, and scallions—the smell that rises up is your signal you're on the right path. Stir constantly for 1 minute until it smells almost overwhelming in the best way.

Brown the beef with intention:

Push the aromatics to the side and crumble in the minced beef, breaking it apart as it cooks. You're aiming for just cooked through with no pink remaining (4–5 minutes), not gray and lifeless, so keep your heat high and your attention focused.

Bring it all together with sauce:

Lower the heat slightly and stir in the chili bean paste, soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, and chili flakes if you want it hotter. Let it all meld for 1 minute, and the kitchen will smell like a Szechuan restaurant during dinner service.

Return and finish:

Toss the green beans back in with everything and stir-fry for another 1–2 minutes until the beans are coated and the heat is distributed. Finish with a drizzle of toasted sesame oil right before you serve.

Save

I was eating this straight from the wok one evening when my roommate came home early and asked for a plate without even asking what it was. We sat at the kitchen counter in the late afternoon light, spicy oil coating our lips, neither of us speaking until we'd finished. That silence felt like approval enough.

Why the Wok Matters Here

A wok's curved surface and high heat aren't just tradition—they're practical. The sloped sides let you move ingredients around without them falling out, and the concentrated heat at the bottom creates those crispy, charred edges on the beans that you simply can't replicate in a regular skillet. If you don't have a wok, a large heavy skillet will work, but you might miss some of that blistering texture that makes this dish memorable.

Adjusting the Heat to Your Preference

The numbing tingle from Szechuan peppercorns is different from the burn of chili—one is a sensation, the other is heat. Start with less chili flakes than the recipe calls for and the lighter crush of peppercorns, then increase them the next time you make it once you know your tolerance. I've made this mild for friends who don't like spicy food and nuclear for my brother-in-law, and it works beautifully both ways.

Serving and Storage

Serve this hot over steamed jasmine rice or noodles so you can soak up every drop of sauce. It keeps in the refrigerator for three days and reheats beautifully in the wok with a splash of water to loosen the sauce, though I've never had leftovers last that long.

• For a vegetarian version, swap the beef with finely chopped mushrooms or plant-based mince and cook the same way.
• If you can't find Shaoxing wine, dry sherry or even a splash of soy sauce mixed with sugar will work in its place.
• Always check your chili bean paste and oyster sauce labels for allergens, especially soy and shellfish.

Save

This dish taught me that you don't need fancy ingredients or hours in the kitchen to feel like a real cook. Just heat, intention, and the willingness to let something sizzle loud enough to fill your whole home with possibility.

Recipe FAQs

→ How do I achieve the best texture for the green beans?

Blanching the green beans briefly in boiling water before stir-frying helps keep them crisp yet tender. Pat them dry thoroughly to allow blistering during cooking.

→ Can I adjust the spice level to suit milder tastes?

Yes, reduce or omit the crushed red chili flakes and chili bean paste to tone down heat, while keeping other seasonings for flavor.

→ What can I use as a substitute for minced beef?

For a vegetarian option, finely chopped mushrooms or plant-based mince make excellent substitutes that absorb the bold sauce flavors.

→ Why is Shaoxing wine used in the sauce?

Shaoxing wine adds depth and aromatic complexity, enhancing the overall savory profile of the dish.

→ What sides pair well with this dish?

Steamed jasmine rice or noodles complement the stir-fry, while crisp white wines like Riesling make excellent beverage choices.