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Flavorful Sichuan Mouth Numbing Noodles with Tender Beef Easy Recipe

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A quick and easy Sichuan noodle dish featuring tender marinated beef, freshly ground Sichuan peppercorns, and a spicy, tangy sauce that delivers a mouth-numbing sensation.

Ingredients

Scale
  • 8 oz (225g) beef flank steak, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tsp Shaoxing wine or dry sherry
  • 1 tsp cornstarch
  • 1/2 tsp sesame oil
  • 8 oz (225g) Chinese wheat noodles or spaghetti
  • 2 tbsp chili oil with sediment
  • 1 tsp Sichuan peppercorns, toasted and ground fresh
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp black vinegar or Chinkiang vinegar
  • 1 tsp sugar
  • 2 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds (optional)
  • 1 tbsp vegetable oil

Instructions

  1. Marinate the Beef (10 minutes): In a bowl, combine the thinly sliced beef with 1 tbsp soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well to coat each slice. Let it sit while you prep the rest.
  2. Toast and Grind Sichuan Peppercorns (5 minutes): In a dry skillet over medium heat, toast the peppercorns until fragrant (about 2-3 minutes), shaking often to avoid burning. Transfer to a mortar and pestle or spice grinder and grind to a coarse powder. Set aside.
  3. Cook the Noodles (7-8 minutes): Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions until al dente. Drain and toss with a bit of vegetable oil to prevent sticking.
  4. Prepare the Sauce (3 minutes): In a small bowl, whisk together chili oil, soy sauce, black vinegar, sugar, minced garlic, and half the ground Sichuan peppercorns.
  5. Cook the Beef (5-7 minutes): Heat vegetable oil in a wok or large skillet over high heat. Add marinated beef in a single layer, letting it sear untouched for about 1 minute to get a nice caramelized edge. Stir-fry until just cooked through.
  6. Combine Everything (2 minutes): Add the cooked noodles and sauce to the beef in the skillet. Toss everything together vigorously to coat noodles evenly. Add remaining Sichuan peppercorn powder and half the sliced green onions.
  7. Plate and Garnish (1 minute): Transfer noodles to serving bowls. Sprinkle with the remaining green onions and toasted sesame seeds. Serve immediately.

Notes

Use freshly ground Sichuan peppercorns for best flavor; pre-ground loses potency. Slice beef thinly against the grain and cook quickly over high heat to keep it tender. Toss noodles with oil immediately after draining to prevent clumping. Adjust chili oil to taste for spice level. For gluten-free, use rice noodles and tamari instead of soy sauce.

Nutrition

Keywords: Sichuan noodles, mouth numbing noodles, spicy beef noodles, Chinese beef recipe, Sichuan peppercorn, easy Asian noodles, stir-fry beef noodles

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