Sichuan Pepper Beef

Fiery sliced beef coated in Sichuan pepper and chilli, seared hot for a numbing, aromatic punch. Easy, bold and perfect with rice or bao.

Introduction

A classic of Sichuan cooking: thin slices of beef seared fast, tossed in a fragrant mix of chilli and Sichuan pepper for that famous málà effect – spicy heat + tongue-tingling citrus numbness. Paired with a crunchy fresh salad to reset the palate. ⚡️🔥

Ingredients

Thinly sliced beef (ribeye, flank or bavette)

Light soy sauce

Shaoxing wine or dry sherry

Grated ginger and garlic

Few drops of sesame oil

Ground roasted Sichuan peppercorns

Chinese chilli flakes or lajiao mian

Pinch of sugar

Neutral oil for frying

Optional finish: black vinegar or lime juice

Side salad: shredded cabbage, scallions, carrot, coriander, rice vinegar, sesame oil

Method

Marinate beef briefly in soy sauce, Shaoxing wine, ginger, garlic and a little sesame oil (10–15 min max). Mix Sichuan pepper, chilli flakes and sugar in a bowl. Heat a pan until smoking, add oil and sear beef in small batches so it caramelises. While still hot, toss beef in the spice mix so it sticks to the surface. Serve with the fresh salad dressed with rice vinegar and sesame oil. Add a squeeze of lime or splash of black vinegar if you like a sharp finish.

Serving ideas

Serve with steamed rice, scallion pancakes, bao buns or even inside a spicy wrap. Best beverage pairing: cold beer, jasmine tea or chilled oolong. 🍺

Notes & tips

• Toast whole Sichuan peppercorns first, then grind – the aroma is 10× better

• Add dried chilli threads on top for presentation

• Works great with lamb or pork belly too

• Want more heat? Swap lajiao mian for doubanjiang fried in oil