This is a copycat version of Beef à la Sichuan from P.F. Chang’s, a dish that’s known for its bold heat and layers of flavor. If you’re not familiar with it, think crispy strips of beef tossed with vegetables in a spicy, slightly sweet sauce that really wakes up your taste buds.
The beef can be prepared a couple of different ways, depending on how indulgent you want to be. Deep-frying gives it that classic restaurant-style crispiness, but you can also cook the beef in a hot pan if you’d rather keep things a bit lighter. Either way, the beef holds up well once it’s coated in the sauce.
There are three vegetables in this dish — carrots, green onions, and celery — which add crunch, freshness, and a nice contrast to the rich beef. The sauce is where this recipe really shines. It’s both spicy and sweet, with heat coming from Chinese hot mustard, red chili paste, chili oil, and crushed red pepper flakes. You can easily adjust the spice level by dialing those ingredients up or down to suit your taste.
Serving suggestion
I like serving Beef à la Sichuan over hot brown rice, which helps balance the heat and soak up every bit of that bold sauce. If you’re craving a restaurant-style Chinese dish with serious flavor, this one delivers. Even better, it’s surprisingly doable at home.
Read next: How to stir-fry: Ingredients and recipes for healthy, fresh, fast meals
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Beef a La Sichuan recipe
- Prep Time: 20 minutes
- Inactive Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 2 Servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Description
Crispy beef cooked with celery, carrots and green onions, then tossed in a spicy sauce with mustard, chili oil, soy and ginger for rich Sichuan flavor
Ingredients
- 1 lb flank steak, thinly sliced
- 4 medium celery ribs
- 2 medium carrots
- 1 green onion
- 1/4 cup peanut oil
- 1/4 cup cornstarch
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoon sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1/2 teaspoon Chinese hot mustard
- 1 teaspoon of rice wine vinegar
- 1/2 teaspoon chili oil
- 2 teaspoons brown sugar
- 1 teaspoon garlic (minced)
- 1/2 teaspoon fresh ginger (minced)
- 1/2 teaspoon red pepper flakes
Instructions
- Make the sauce
In a medium bowl, whisk together the soy sauce, hoisin sauce, hot mustard, rice vinegar, chili oil, brown sugar, garlic, ginger, and ½ teaspoon of red pepper flakes until well combined. Set aside. - Prep the beef and vegetables
Julienne the carrots and celery, then slice the green onions. Place the beef strips in a medium bowl, sprinkle with the cornstarch, and toss until each piece is thoroughly coated. Let the beef sit for about 10 minutes. - Cook the beef
Heat 1 to 3 tablespoons of peanut oil in a wok or large skillet over medium-high heat. Add the beef and cook for 3 to 5 minutes, stirring occasionally, until crispy and cooked to your liking. Use a slotted spoon to transfer the beef to a paper towel–lined plate to drain. - Stir-fry the vegetables
Carefully drain the oil from the wok. Return the pan to medium-high heat and add the sesame oil. Add the celery and stir briefly, then sprinkle in the remaining ½ teaspoon of crushed red pepper flakes. Add the carrots and stir-fry for about 30 seconds. - Finish the dish
Return the beef to the wok and add the green onions. Pour in the prepared sauce and bring it to a boil. Cook for about 1 minute, stirring constantly, until everything is coated and heated through. Serve immediately.
Notes
Adjust the peanut oil used to cook the beef strips according to the pan (use less in nonstick pans) and your health and taste preferences.
Nutrition
- Serving Size:
- Calories: 762
- Sugar: 12.7 g
- Sodium: 1170.7 mg
- Fat: 44 g
- Carbohydrates: 37.3 g
- Protein: 52.3 g
- Cholesterol: 136.5 mg
More beef stir fries to try
Once you get hooked on beef stir fry, it’s hard to give it up. Use these recipes to keep up the habit.