Szechuan Peppercorns are unlike other peppercorns. The spicy flavor and distinctive tongue-tingling sensation alert the taste buds that authentic Szechuan cuisine is being served. Our Fine Ground Szechuan Peppercorns can e incorporated into marinade, cooking and used to garnish this dish.

Prep time: 5 min

Cook time: 75 min

Total time: 80 min

Chinese Szechuan Beef
Copyright Recipe © 2015 Woodland Foods


  • 1 1/2 Pounds Beef Tenderloin, cut into 1/2" cubes

  • 1 1/4 Teaspoons Fine Ground Szechuan Peppercorns, divided

  • 2 Tablespoons Oyster Sauce

  • 1 Tablespoon Chinese Rice Wine, or Shaoxing wine or dry sherry

  • 2 Teaspoons Potato Starch

  • 2 Teaspoons Soy Sauce

  • 1 Teaspoon Sesame Oil

  • 1 1/2 Tablespoons Vegetable Oil

  • 2 Cloves Of Garlic, thinly sliced

  • 1 Small Green Bell Pepper, cut into 1/2" squares

  • 1 White Onion, cut into 1/2" squares


  1. Place beef in a medium bowl. Add 1 teaspoon pepper, oyster sauce, wine, potato starch, soy sauce and sesame oil. Stir thoroughly to combine. Cover and refrigerate for 1 hour and up to 4 hours.

  2. Heat vegetable oil over medium-high heat in a large skillet or wok. When shimmering, add the beef, reserving extra marinade, and cook until browned on one side. Add the garlic, green pepper and onion, along with the reserved marinade. Cook until vegetables are crisp-tender and sauce is bubbling hot.

  3. Transfer to a plate and garnish with the remaining 1/4 teaspoon pepper. Serve alongside white rice.