If you’re looking for a quick, flavorful dinner that feels indulgent but is actually light and nourishing, this Spicy Sichuan Beef Stir Fry is it!
I first got the inspiration for this dish after spotting a “Sichuan Chicken Stir Fry” on the menu of a local restaurant that doesn’t typically serve Asian food (let alone Sichuanese food). My curiosity got the best of me, so I decided to give it a try.
To my surprise, it was actually pretty good! The signature numbing kick of Sichuan peppercorns was there – though I wished it were much stronger – and a few of the spices felt like they could be adjusted. Still, I could tell the dish had real potential. That little spark of inspiration is what led me to create my own version at home.
The bold kick comes from fragrant Sichuan peppercorns and a blend of spices that bring that signature tingle and heat to every bite. I’ll touch more on this spice below if you’re not familiar with it!
Paired with tender zucchini and squash, the dish balances spice with freshness, making it satisfying without feeling heavy.
What I love most about this recipe is how simple and versatile it is. Ground beef keeps it hearty and full of protein, but the vegetables really shine here too. The zucchini and squash add natural sweetness and bulk without piling on extra calories, so you get that perfect balance of comfort and health. It’s a dish that feels like takeout but is packed with better-for-you ingredients straight from your kitchen.
Not into ground beef? Swap it out for ground turkey or chicken for a leaner option.
If you prefer plant-based, tofu or tempeh work beautifully too, soaking up all the bold, spicy flavors of the sauce. Even shrimp would be delicious if you’re craving seafood.
No matter which protein you choose, the stir fry comes together in under 20 minutes and is sure to hit that spicy, satisfying craving.
Ingredients:
- Garlic: Adds a fragrant, savory base flavor that builds depth in the stir fry.
- Ground beef: A hearty, protein-packed base that soaks up all the bold flavors of the sauce.
- Gochugaru (Korean Chili Flakes): Brings smoky, spicy heat that can be adjusted depending on your spice preference.
- Squash: Adds natural sweetness and tender texture that balances out the spice.
- Zucchini: Light and mild, it pairs perfectly with squash and helps bulk up the dish with extra veggies.
- Soy Sauce: The salty, umami-rich backbone of the sauce.
- Gochujang (Korean Chili Paste): Adds depth, spice, and a subtle sweetness that makes the sauce complex and satisfying.
- Water: Helps loosen the sauce so it coats the beef and vegetables evenly.
- Sugar: A touch of sweetness to balance the heat and spice.
- Toasted Sesame Oil: Adds nutty richness and aroma to finish the dish.
- Sichuan Peppercorns (or Sichuan Pepper Oil): The key to that signature numbing, tingling flavor that makes Sichuan dishes so unique.
Vegetable Substitutes
One of the best things about stir fries is how versatile they are. You can easily swap in whatever vegetables you have on hand or love most, and the flavors will still shine. Just remember that depending on the vegetable, the cooking time may differ slightly.
Here are some great substitutes you can try in place of the zucchini and squash:
- Bell peppers: Add a pop of sweetness and crunch that pairs beautifully with the spicy sauce.
- Broccoli or Broccolini: Soaks up the flavors while giving a satisfying bite.
- Green Beans: Stay crisp-tender and bring a fresh, earthy flavor.
- Carrots: Slightly sweet and hearty, they add color and texture.
- Mushrooms: Absorb the sauce and give the dish an umami-rich depth.
- Snap Peas or Snow Peas: Bright and crisp, they cook quickly and balance the spice.
- Cabbage: Softens into the sauce and makes the dish extra hearty.
- Eggplant: Creamy once cooked and pairs beautifully with bold, spicy flavors.
- Baby Corn: Adds crunch and a subtle sweetness that works well with the heat.
- Onions: Caramelize slightly and deepen the savory base of the dish.
- Bok Choy or Napa Cabbage: Tender greens that wilt down and absorb the sauce perfectly.
What Type of Rice to Use
I highly recommend eating this dish with rice! Choosing the right type of rice can be confusing, especially with so many varieties available. In Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker? NO! Just like anything, generally, the higher the quality, the better. But you can make great rice in a cheap rice cooker, too!
5.5 cups or 10 cups
2 cups
Click the rice cooker photos to see my favorite rice cookers. I included a budget-friendly rice cooker I love! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.
Key Features to Look For in a Rice Cooker:
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
About Sichuan Peppercorns
If you’ve never cooked with Sichuan peppercorns before, you might be wondering what makes them so special!
Unlike black pepper, they don’t add a straightforward spiciness. Instead, they create a unique tingling, numbing sensation on your tongue that balances beautifully with heat from chilies. It’s that signature flavor that gives Sichuan dishes their addictive quality. You get the spice, but also this slightly citrusy, mouth-tingling effect that keeps you coming back for more.
Lightly toasting and crushing the peppercorns before adding them to a dish helps release their oils and makes the flavor even more pronounced.
That said, I often reach for Sichuan pepper oil as an easy substitute. It’s convenient because all you need to do is drizzle. It’s already infused with that same numbing, citrusy essence, without the extra step of crushing whole peppercorns.
Spicy Sichuan Beef Stir Fry
- Total Time: 20 minutes
Description
This Spicy Sichuan Beef Stir Fry is a bold, flavorful dish with tender ground beef, zucchini, and squash tossed in a fiery, numbing sauce that’s both healthy and satisfying.
Ingredients
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 tbsp gochugaru (Korean chili flakes), more or less depending on your spice preference
- 3/4 cup squash, thinly sliced into 1/8-inch circles or half-moons
- 3/4 cup zucchini, thinly sliced into 1/8-inch circles or half-moons
- 2 tbsp soy sauce
- 1 1/2 tbsp gochujang (Korean chili paste)
- 1/2 cup water
- 1/2 tbsp sugar
- 1 tsp toasted sesame oil
- 1 tsp Sichuan peppercorns (or Sichuan pepper oil), lightly crushed
Instructions
- Heat a large skillet or wok over medium-high heat. Add a little neutral cooking oil, then sauté the garlic for about 1 minute until fragrant.
- Add the ground beef, cooking until the beef is browned and fully cooked, breaking it apart with a spatula. Add the gochugaru, mixing to coat the beef thoroughly. Remove the beef from the pan and set aside.
- In the same pan, add the squash and zucchini. Sauté for 2 – 3 minutes, just until they start to soften (they’ll finish cooking once combined with the sauce).
- Return the beef to the pan with the vegetables.
- In a small bowl, whisk together the soy sauce, gochujang, water, sugar, sesame oil, and Sichuan peppercorns. Pour the sauce into the pan.
- Toss everything together over high heat for 2 – 3 minutes, until the sauce coats the beef and vegetables and the squash and zucchini are fully tender.
- Serve hot over steamed rice, noodles, or enjoy on its own for a lighter option.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2
Made this today. So good AND healthy. Thank you so much!
Thanks for sharing, Janessa! I’m so glad you enjoyed it!
Substituted ground beef with chicken and turned out amazing
Hi Barba, thanks for sharing!