Fiery Sichuan Peppercorn Beef Stir Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef strips stir-fried with bold Sichuan peppercorns and fresh chili for a vibrant, tongue-tingling experience. This chinese-inspired beef ready in about 20 minutes pairs flank steak, thinly sliced, vegetable oil, Sichuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Chinese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 1 lb thinly sliced flank steak with 1 tbsp cornstarch and set aside for 10 minutes to tenderize.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 1 tsp Sichuan peppercorns and 6 dried red chilies, stir-frying for 30 seconds until fragrant and aromatic.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 20 seconds until fragrant but not burnt.
  4. Step 4: Increase heat to high and add the marinated beef slices, stir-frying rapidly for 2-3 minutes until browned on all sides.
  5. Step 5: Pour in 3 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp brown sugar, stirring to combine and coat the beef.
  6. Step 6: Mix 2 tbsp water with remaining 1 tbsp cornstarch to form a slurry, then add to the wok, stirring constantly until the sauce thickens and glazes the beef, about 1 minute.
  7. Step 7: Stir in 2 sliced scallions just before removing from heat, tossing well to distribute freshness.

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Frequently asked questions

How long does Fiery Sichuan Peppercorn Beef Stir Fry take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fiery Sichuan Peppercorn Beef Stir Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak, thinly sliced from drying out.

Can I substitute ingredients in Fiery Sichuan Peppercorn Beef Stir Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fiery Sichuan Peppercorn Beef Stir Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Fiery Sichuan Peppercorn Beef Stir Fry?

Chinese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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