One-Pot Spicy Szechuan Beef Noodles

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bold, spicy one-pot noodle dish featuring tender beef strips simmered in a fragrant Szechuan sauce with fresh vegetables. This Chinese-inspired noodle recipe, ready in about 35 minutes, pairs beef sirloin, soy sauce, Szechuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Cook: 20 min Serves 4 Chinese cuisine 450 cal/serving

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Ingredients

12 oz, thinly sliced beef sirloin
3 tbsp soy sauce
1 tsp, toasted and ground Szechuan peppercorns
2 tbsp vegetable oil
3 cloves, minced garlic cloves
1 tbsp, minced ginger
1 tsp dried red chili flakes
1 cup broccoli florets
1 medium, julienned carrot
3 cups beef broth
8 oz dry wheat noodles
2 stalks, sliced green onions
1 tbsp sesame oil

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Instructions

Step 1: In a medium bowl, combine 12 oz thinly sliced beef sirloin with 3 tbsp soy sauce and 1 tsp toasted ground Szechuan peppercorns. Toss to coat and set aside for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large deep skillet or wok over medium-high heat until shimmering. Add marinated beef and sear for 2-3 minutes until just browned but not fully cooked. Remove beef and set aside.
Step 3: In the same skillet, add 3 minced garlic cloves, 1 tbsp minced ginger, and 1 tsp dried red chili flakes. Sauté for 30 seconds until fragrant.
Step 4: Add 1 cup broccoli florets and 1 medium julienned carrot, sautéing for 2 minutes until slightly tender.
Step 5: Pour in 3 cups beef broth and bring to a boil. Add 8 oz dry wheat noodles and cook uncovered for 6-7 minutes, stirring occasionally until noodles are tender.
Step 6: Return the beef to the skillet, simmer together for 2 minutes until beef is cooked through and sauce thickens slightly.
Step 7: Remove from heat and stir in 2 sliced green onions and 1 tbsp sesame oil. Serve hot.