This Sizzlin’ Spicy Szechuan Stir-Fry is quick and easy to make with beef, chicken, shrimp or tofu. Feel free to make it as spicy or mild as you prefer!
This weekend marks six months since we packed up our lives and moved across the ocean to Barcelona. And I’ve gotta say, it has been a freaking blast getting to spend time soaking up this culinary mecca of the world. You know, fangirling over all of the famous chefs here, seeing our familiar streets casually pop up regularly on “Chef’s Table”, cooking up a storm in the kitchen with our local friends, learning our way around the Spanish wine section, and — of course — tapas-ing our hearts out. But that said, there is still one major thing I miss when we’re eating out here:
Guys, it basically doesn’t exist here. Like, truly. I happened to spy a bag of wasabi peas at our spice store the other day, and came home grinning and waving them above my head like a trophy. And then I took a bite and — sure enough — Spain has somehow managed to make freaking wasabi peas 100% mild. Amazing. ?
Hakuna matata, though. I’ve made my peace with the fact that spicy food is just going to have to happen for us en casa here. Hence, the nice kick in this delicious sizzlin’ Szechuan stir-fry. It’s made with the most delicious homemade Szechuan sauce, which I like to amp up with extra chiles to satisfy those spicy cravings. But don’t worry, you are welcome to make yours as mild or spicy as you’d like. And as always with my stir-fry recipes, feel free to customize yours with whichever proteins or veggies sound good.
Let’s get to sizzlin’!
Spicy Szechucan Stir-Fry Recipe | 1-Minute Video
Spicy Szechuan Stir-Fry Ingredients:
To make this stir-fry, you’ll need the follow ingredients:
Szechuan Sauce: Specifically, this one. It’s quick and easy to whip up, and perfectly balanced with all things sweet, savory and spicy. Feel free to add in your desired amount of crushed red pepper flakes to taste. (Or you can play it safe, and just sprinkle them on your individual portion upon serving.)
Protein: I went with steak here, but any protein will do. Beef, chicken, pork, shrimp, or tofu would be delicious. Or, you can go 100% veggies!
Veggies: Speaking of, any stir-fry-friendly veggies will also work well here. I kept mine simple, and just went with red bell peppers and onions. But broccoli, asparagus, mushrooms, carrots, or greens would all be delicious too!
Toppings: These are totally optional. But feel free to sprinkle on some green onions, toasted sesame seeds, and/or extra crushed red pepper flakes if you would like.
Rice or Rice Noodles: Also optional, but great for serving.
How To Make This Szechuan Stir-Fry:
This stir-fry goes quickly once you begin cooking. So if you can, I’d try to prep most of your ingredients before you begin to cook. Here’s the how-to:
Prepare your Szechuan Sauce: Whisk everything together in a bowl until combined.
Stir-fry your protein: Heat your oil in a large sauté pan or wok over high heat, and sauté your protein (in my case, steak) until cooked and tender. Transfer to a clean plate, and set aside.
Stir-fry your veggies: Add a bit more oil to the hot pan, and sauté your veggies until cooked yet still slightly crisp. (I don’t like my veggies to be too mushy in a stir-fry.)
Combine it all: Add the cooked protein and sauce to the veggie mixture, and toss briefly to combine. Taste, and season with salt and pepper as needed. Then remove from heat and…
Serve! With rice, toppings, or whatever sounds good to you.
Or, if you want to use this for make-ahead meal prep for the week ahead, transfer the stir-fry to sealed containers and refrigerate for up to 3 days.
So simple, so satisfying, so spicy (yeah!), and SO GOOD.
optional toppings: thinly-sliced green onions, toasted sesame seeds, extra crushed red pepper flakes
Heat 1 tablespoon oil in a wok or large sauté pan over high heat.
Add steak and sauté for 4-5 minutes, tossing occasionally, until cooked through. Transfer steak to a clean plate and set aside.
Add the remaining 1 tablespoon oil to the pan, along with the onion and bell pepper. Sauté for 3-4 minutes, tossing occasionally, until cooked by still slightly crispy. (I don’t like my veggies to be too soft in a stir-fry.) Add garlic and sauté for 1 more minute, or until fragrant.
Reduce heat to medium. Add the steak and Szechuan sauce to the veggies, and toss to combine for about 30 seconds, or until the sauce thickens up.
Remove from heat and serve immediately over rice or noodles, sprinkled with your desired toppings.
Yum! What a great way to have take out a little healthier!
Watch that 5 Spice. A little goes a long way. The dish is delicious. I made it with chicken and added asparagus. I will make it again…and again. Thank you!
Thanks for the recipe! Found it on Pinterest the other day and gathered the ingredients that I didn’t have already. Made it tonight and it will definitely be in our regular rotation of meals! Just enough heat. So good!
We loved this one! That sauce is a total keeper. ?
Made this last night with steak and it was amazing! My husband was crazy about it. We were literally scraping the pan for more of the delicious sauce. Can’t wait to try it again soon with chicken, steak, whatever. YUM!!!
I will make this tonight looks out if this world can I sub the steak for chicken ?if so how much chicken ?
Great post! Szechuan sauce is always top of my list when ordering Chinese takeout. Now i can try to make my own. :)
Such a great and yummy recipe. I made this last night, it was easy and full of flavor, thank you so much for posting this and all of your other recipes that I cook once a week:) Your recipe blogs are my go to, you set everything up and outline the how to so easy to follow, and the layout has a sheik feel to it, thanks again!
I really enjoy your recipes, the only part I disagree with is your posted prep time, there is no way this recipe can be prepped in 10 minutes, unless you have 4 hands and move at lightning speed, please define “prep time” as you work this recipe. Thanks. Terry Wynter
Wow, this is a keeper. Made it just as is and my husband who lived in China for years said the dish was the first he’d had that reminded him of a “real” Chinese restaurant food. The five spice powder is the secret ingredient for sure!
This was excellent!!! My husband said too spicy but I loved it! Will decrease the chili paste for him next time (and just add more to mine afterwards)
I made this for dinner last night and my husband loved it! The sauce was amazing!
This sauce was absolutely amazing!! I made a second batch because I like it a bit more saucy, but added a half tbsp of cornstarch mixed with water and it was perfect!!! A definite go to for my stir frys!!
Excellent with chicken. Also added diced eggplant
So easy but so delicious.
We made this during stay at home orders (Covid-19) and it’s one of the best stir-fry recipes we have found. We used chicken and lots of veggies. The spice level is perfect. We’ll make this over and over again! Can’t wait to try with tofu. Thank you!
Wow wow wow!
Between this recipe and the sauce this was absolutely fabulous!
Your site is my always go-to! Every single recipe has been incredible, and your hot and sour soup is a constant in my household! Looks like I just found a new one!
Thanks again and keep being awesome!
DEE LICIOUS! I went out and bought special ingredients, the meat was tender. Worth it!
Very tasty and quick. I cut the chili-garlic sauce and red-pepper flakes in half, as my kids don’t like spicy, but it was a hit.
Chicken, red peppers, broccolini, mushrooms, onions, and Udon noodles.
This was excellent! Spicy, sweet and all around delicious. A great one pot meal, healthy, easy and fast to get on the table. I served it over ramen noodles.
Made this the other night with green beans, tofu, and onion and it was fantastic! Will definitely make again. Thanks!
So yummy… way better than any bottled stir fry sauce!!! ❤️
We love this recipe! I change out the veggies and meat. Work equally well.
This was fantastic ! Made it with chicken, cauliflower and carrots and everyone raved about it ! Will try it with other veggies and protein, I think pork would do great ! Thanks again, I now need to explore your other recipes !
Fabulous, as a veggie dish. I used tofu and veggies.
I made this exactly as written and it was fabulous! I used yellow pepper, onion, broccoli, chicken. I will add different veggies each time and look forward to making with shrimp. My husband and i both loved this dish and will make it often. The spice/flavor/heat was perfect for us! Thanks for sharing this recipe !
I made this with chicken…added veggies, but…fantastic recipe!