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Crispy Szechuan Beef

Crispy Szechuan Chicken

Inspired by a long ago shuttered Chinese restaurant in Portland, Oregon… Lu Yen. Located on the corner of NW 22nd and Jefferson St., it was home to many dinners and special events with my family. The memories remain...
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Servings: 4 People


Meat Marinade

  • 1 lb Sliced beef (sirloin, top round, etc) 3-4 inches long, 1/4 inch thick, cut cross-grain
  • 1/4 cup Soy Sauce low sodium preferred
  • 3 Tbsp seasoned rice vinegar substitute with unseasoned and a tsp of sugar if necessary
  • 3 Tbsp chopped garlic
  • 1/2 Minced japapeno *optional
  • 1 Tbsp Honey
  • 10-15 Dried Chile's de Arbol (Red chiles)
  • 1 tsp Ground Szechuan Peppercorns
  • 2 Tbsp Peanut Oil
  • 2 tsp Corn Starch
  • 1/4 Cup Grand Marnier THIS IS THE KEY INGREDIENT... Use it or Triple Sec for best results.


  • 3 med/lrg Carrots Cut on the bias, sliced thin
  • 1 lrg White Onion Cut on bias, 'large'ish
  • 2 large Peppers (green, red or both) Julienne style cut
  • Peanut Oil (As needed)

Beef Coating

  • 3 Cups Flour Use Rice Flour, if you have it


Get Busy!

  • Wisk all above ingredients in medium mixing bowl and add Beef. Marinate for 1 hour or better yet, overnight. Be sure to toss the beef in the sauce until all pieces are coated. Set aside, turning meat occasionally.
  • In large saute pan or Wok, add 2-3 tablespoons of peanut oil and heat pan to high. Sear vegetables until crispy inside, but soft outside. When 2/3 done cooking, remove from heat and place in bowl to cool. They will continue to cook and should still have some level of firmness... don't overcook.
  • Drain the meat. Reserve all sauce. There should be about a 1/2 cup or more of sauce... Save this. Now, dredge the beef in flour; be sure to cover all pieces thoroughly. Fry the beef in the peanut oil. Don't burn the pieces, but be sure to use enough oil and heat to get them crispy. I like to use a very high heat at first and then reduce heat and toss them gently... until they are crispy brown. When done, drain on paper towels or a butchers paper.
  • Finally, place the saved marinade in your saute pan or wok. Use high heat to cook this sauce. Just when it begins to thicken, add in the crispy beef pieces. Cook until the sauce is dark brown, slightly carmelized.

Final Prep

  • Place the beef and sauce mixture over the vegetables on plates... serve with white or brown rice and top with toasted Sesame Seeds. Be sure to advise your guests that the Chile's are to be removed... not eaten. 🙂
Tried this recipe?Let us know how it was!

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