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Sichuan Spiced Beef Shreds on Fried Noodles

Updated on November 4, 2012

Sichuan Spiced Beef with Fried Noodles


Sichuan Spiced Beef Threads

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Sichuan Spiced Beef Shreds on Fried Bean Thread Noodles


This Sichuan beef stir-fry can be made as spicy as you like by simply adjusting the number of dried chili peppers that are added during preparation. It also calls for flower peppercorns but they are optional.


In addition to the "Chinese Trinity" (garlic, ginger root and scallions), strips of bamboo shoots and bell peppers are added to give the dish some crunch.


The beef strips are marinated in soy sauce, brown sugar, cornstarch and sesame seed oil The sauce contains wine, sugar, soy sauce, chili oil and Chinese red vinegar.


Instead of serving it with rice, the mixture is poured over deep fried bean thread noodles.


You can also make this dish gluten free by using soy sauce, which isn’t made with wheat. I have added a link below to a site, which explains what to look for.




Preparation Time:

60 Minutes

Cooking Time:

30 Minutes


Beef Mixture:

12 Oz. Beef Flank Steak (cut into thin slices across the grain while the meat is partially frozen)

2 Teaspoons Black Soy Sauce

1 Teaspoon Brown sugar

2 Teaspoons of Cornstarch

2 Teaspoons of Sesame Seed Oil

Mix in a bowl and refrigerate for at least 20 minutes.



1 Teaspoon Minced Ginger Root

1 Teaspoon Minced Garlic

3 Scallions (cut into 1-½ inch pieces and split in half lengthwise including the green part)

½ Cup Bamboo Shoots (cut into matchstick size strips0

½ Red Pepper (cut into ¼ inch strips)

2 Dried Chinese Chili Peppers (chopped including the seeds)


Sauce Mixture:

1 Tablespoons Black Soy Sauce

1 Tablespoon Dry White Wine

1 Tablespoon Chinese Red Vinegar

½ Teaspoons sugar

¼ Teaspoon Cayenne Pepper

2 Teaspoons Chili Oil (See my hub on Sichuan Eggplant)

¼ Teaspoon Flower Peppercorn Powder


1 Teaspoon Sesame Seed Oil to add at the end

1 Oz. of Bean Thread Noodles

2-3 Cups of Oil (depending upon the size of the pan in which the noodles are deep-fried)


Cooking Instructions:

  1. Heat the oil in a pan that is large enough that it will be less than half full once the bean thread noodles are added.
  2. Loosen the noodles by pulling them apart.
  3. Test the oil by dropping a small piece of noodle into the oil. It should immediately pop up and turn white.
  4. Deep-fry the noodles quickly on both sides and then drain them on paper towels.
  5. Add the beef slices half at a time and cook about 30 seconds until they turn white. Remove them with a strainer or slotted spoon and repeat with the second half.
  6. Transfer two tablespoons of oil to a large heavy frying pan and lightly brown the chili peppers, ginger root, garlic, scallions, Bamboo shoots and bell pepper strips.
  7. Then add in the sauce mixture and continue cooking until it begins to bubble.
  8. Finally, add the beef slices, flower peppercorns and sesame seed oil and stir-fry for 30 seconds.
  9. Finally, place the fried noodles on a serving plate and pour the meat mixture over them before serving.


Frying Mung Bean Noodles

Crispy Sichuan Beef Shreds

Chengdu, the capital of Sichuan Provence

Chengdu Montage
Chengdu Montage

Map locating Sichuan Provence

show route and directions
A markerSichuan, China -
Sichuan, China
get directions

B markerHong Kong -
Hong Kong
get directions


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    • Susan Recipes profile image

      Susan 4 years ago from India

      Great recipe. Thanks for sharing.

    • lucybell21 profile image

      Bonny OBrien 5 years ago from Troy, N.Y.

      Ah the food looks so tasty, and can't wait to make some! Great hub, voted up and useful.

    • aviannovice profile image

      Deb Hirt 5 years ago from Stillwater, OK

      Great recipe. Most soys are made with wheat. I found that San-J makes a gluten free soy.

    • Rosemay50 profile image

      Rosemary Sadler 5 years ago from Hawkes Bay - NewZealand

      Thank you for your reply. I always have a bottle of sherry in for cooking but it is good to know theat I can use a dry white wine instead. I appreciate the advice, thanks

    • carol7777 profile image

      carol stanley 5 years ago from Arizona

      Great photos and delicious sounding recipe. I love all the ingredients so it has to be good.

    • rjsadowski profile image

      rjsadowski 5 years ago

      Sherry is the normal substitute for Chinese rice wine but I rarely ever drink sherry and I found that any dry white wine will work. I just use whatever white wine that I happen to have open or the wine that I plan to drink with dinner that night. If you cook hinese every day, you might want to invest in a a bottle of sherry. It will keep indefinately because it is already oxidised.

    • Mhatter99 profile image

      Martin Kloess 5 years ago from San Francisco

      Thank you for sharing this great recipe. Could it really be this easy?

    • Rosemay50 profile image

      Rosemary Sadler 5 years ago from Hawkes Bay - NewZealand

      This sounds yummy, I love this type of food so I will definitely be trying your recipe.

      I was surprised at the white wine, I would normally use sherry in this type of sauce.