Sichuan Pepper Steak

Recipe Date: July 12, 2021
Difficulty: Easy
Measurements: Imperial (US)

The marinade on this steak caramelizes beautifully as it cooks, forming a delicious spice-scented crust. Don’t be concerned about the small amount of marinade. The flavors really pack a punch. Serves 4 to 6


  • 2 tablespoons Shaoxing rice wine or dry sherry
  • 2 teaspoons dark soy sauce*
  • 1½ teaspoon ground Sichuan peppercorn
  • ¾ teaspoon Chinese five spice powder 
  • 1 large garlic clove, crushed and finely chopped
  • 1 teaspoon brown sugar
  • 2 pound flatiron steak, trimmed of fat and sinew
  • Kosher salt


1. Whisk together the rice wine, dark soy sauce, Sichuan peppercorn, five spice powder, garlic and sugar.

2. Pour into a non-reactive dish or zip lock bag large enough to accommodate the steak. Move and flip the steak so that it is evenly coated with the marinade. Marinate 4 hours to overnight turning once.

3. Heat the grill to medium high. Remove the steak from the marinade and season both sides with salt.

4. Grill for 7 minutes a side for medium rare. Let the steak rest on the cutting board for 15 minutes before slicing thinly across the grain of the meat. Serve over a rice cake with buttered bok choy.

*Dark soy sauce is available at most Asian markets and online. It is considered an essential item for a Chinese pantry. I recommend “Pearl River Bridge” brand as it is free of artificial flavor enhancers.

Recipe: Crispy Scallion Mushroom Rice Cakes

Recipe: Buttered Bok Choy