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Szechuan-Style Beef

Szechuan-Style Beef with Blistered Shishito Peppers and Green Beans

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Recipe Details


Craving takeout tonight? We’ve got you covered. Our version of this Chinese dish starts by searing green beans and shishito peppers (a small, slender, sweet variety) in sesame oil until lightly charred. It’s served with ground beef cooked down in a hoisin-soy sauce with ginger, scallions, and a little Szechuan pepper (adding a floral, slightly tingly note without the fiery heat). All together, this bowl of sweet, savory, umami goodness will make it easy to skip delivery.


  • Stovetop Only
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 700
  • Protein 40g
  • Total Carb 54g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    1/2 cup
    jasmine rice
  • green beans
    8 ounces
    green beans
  • shishito peppers
    4 ounces
    shishito peppers
  • scallions
  • ginger
    1/4 ounce
  • garlic
    1 clove
  • sesame oil
    1 tablespoon
    sesame oil
  • ground beef
    12 ounces
    ground beef
  • gluten-free soy sauce
    2 tablespoons
    gluten-free soy sauce
  • hoisin sauce
    3 packets
    hoisin sauce
  • ground Szechuan peppercorns
    1/2 teaspoon
    ground Szechuan peppercorns

What You’ll Need

  • canola oil
  • kosher salt
  • 6" small pot with lid
  • 10" medium pan

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Trim and discard ends of green beans (line up the ends to trim them all at once). Trim and discard shishito stems, then halve crosswise. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger and mince. Thinly slice garlic.

  3. Sauté green beans and shishitos

    Sauté green beans and shishitos

    Heat 1 teaspoon canola oil and ½ teaspoon sesame oil in a medium pan over medium-high heat. When oil is shimmering, add green beans and shishitos. Cook, stirring, until blistered and slightly tender, 4–5 minutes. Transfer blistered shishitos and green beans to a plate, reserving pan for the next step.

  4. Brown beef

    Brown beef

    Pat beef dry with paper towel. Return pan from green beans to medium-high heat with remaining sesame oil. When oil is shimmering, add beef. Season with ¼ teaspoon salt and cook, breaking up, until browned, 3-5 minutes.

  5. Finish beef

    Finish beef

    While beef cooks, in a small bowl, stir together soy sauce, hoisin sauce, Szechuan pepper, scallion whites and light greens, ginger, and garlic. Once beef is browned, add sauce to pan, still over medium-high heat, and cook, stirring, until sauce is bubbling and beef is coated, about 2 minutes.

  6. Plate Szechuan-style beef

    Plate Szechuan-style beef

    Divide rice between serving bowls. Top with blistered shishitos and green beans and Szechuan-style beef. Garnish with scallion dark greens and dig in!

What is Plated?

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    3. Enjoy your perfect dinner.

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