Spicy Szechuan Green Beans (Print Page)

Crisp green beans and minced beef in spicy Szechuan sauce deliver a quick, flavorful main dish with an authentic kick.

# What You Need:

→ 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 lightly crushed Szechuan peppercorns
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

# Directions:

01 - Boil green beans for 2 minutes, then drain and rinse under cold water. Pat dry thoroughly.
02 - Heat 1 tablespoon vegetable oil in a wok over high heat. Add green beans and stir-fry 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, then add garlic, ginger, and scallions. Stir-fry for 1 minute.
04 - Add minced beef, breaking it up as it cooks. Stir-fry until browned and just cooked through, about 4 to 5 minutes.
05 - Stir in chili bean paste, soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, and optional chili flakes. Cook for 1 minute until fragrant.
06 - Return green beans to the wok, toss to combine, and stir-fry for 1 to 2 minutes until evenly coated and heated through.
07 - Drizzle with toasted sesame oil, toss well, and serve immediately.

# Expert Tips:

01 -
  • It's ready in 30 minutes and tastes like you spent hours perfecting it.
  • The Szechuan peppercorns create that tingling sensation that makes your mouth come alive in the best way.
  • Crispy charred green beans paired with savory beef feels both light and deeply satisfying.
02 -
  • Don't skip patting the blanched beans dry—water on the surface will steam them instead of letting them blister.
  • The Szechuan peppercorns must be lightly crushed, not ground to powder, or they'll turn bitter and overpowering.
  • Taste the sauce before adding more salt or chili—the soy sauce and oyster sauce are already salty, and heat preferences differ wildly.
03 -
  • Buy whole Szechuan peppercorns and crush them yourself right before cooking—pre-ground loses its punch fast.
  • Keep your wok smoking hot throughout; hesitation and low heat are what turn this crispy, bold dish into something steamed and sad.

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