A quick and vibrant Sichuan-style stir-fry featuring tender beef strips paired with crunchy celery and tangy pickled chili peppers. The dish delivers a satisfying balance of savory beef, fresh herbal notes from the celery, and the characteristic sour-spicy kick that defines this popular home-style recipe.
This classic Sichuan stir-fry comes together in under 30 minutes, making it perfect for busy weeknight dinners. The pickled peppers (pao jiao) are a staple in Sichuan cuisine, adding depth and that distinctive numbing-spicy flavor. For best results, have all your ingredients prepped and ready before you start cooking—the stir-fry happens fast!
Place the sliced beef in a bowl. Add the light soy sauce, dark soy sauce, cornstarch, and a splash of oil. Mix well until the beef is evenly coated. Let it marinate for 10 minutes while you prep the remaining ingredients.
Cut the celery stalks on a diagonal into thin bite-sized pieces. Slice the pickled chili peppers in half lengthwise. Gather the garlic and ginger and have everything within arm's reach of your wok.
Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of oil and swirl to coat. Add the beef in a single layer and let it sear for 30 seconds without stirring. Flip and cook another 30 seconds until just cooked through. Remove and set aside.
Add the remaining oil to the wok. Toss in the garlic and ginger, stir for 10 seconds until fragrant. Add the pickled chili peppers and celery pieces. Stir-fry for 2 minutes over high heat until the celery turns bright green and starts to soften but remains crisp.
Return the beef to the wok along with any accumulated juices. Sprinkle in the sugar and season with salt. Toss everything together for 1 minute until well combined and heated through. Serve immediately over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
