Quick Spicy Szechuan Stir-Fried Beef with Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Tender strips of beef stir-fried with colorful bell peppers and a spicy, numbing Szechuan sauce for a fast and flavorful meal. This Chinese-inspired beef recipe, ready in about 25 minutes, pairs soy sauce, Shaoxing wine or dry sherry, cornstarch 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.

Ingredients

• 1 pound flank steak, thinly sliced against the grain
• 3 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tbsp cornstarch
• 3 tbsp vegetable oil
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, minced
• 1 tsp dried red chili flakes
• 1 tsp Szechuan peppercorns, toasted and ground
• 1 medium red bell pepper, sliced into thin strips
• 1 medium green bell pepper, sliced into thin strips
• 2 scallions, sliced into 1-inch pieces
• 1 tsp brown sugar
• 1 tbsp rice vinegar

Instructions

1. Step 1: In a medium bowl, combine 1 pound thinly sliced flank steak, 3 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch. Toss to coat the beef evenly and let it marinate for 10 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned but not fully cooked. Remove beef from wok and set aside.
3. Step 3: Add the remaining 1 tbsp vegetable oil to the wok. Sauté 3 minced garlic cloves, 1 tbsp minced ginger, 1 tsp dried red chili flakes, and 1 tsp toasted ground Szechuan peppercorns for 30 seconds until fragrant.
4. Step 4: Add 1 sliced red bell pepper, 1 sliced green bell pepper, and 2 sliced scallions. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
5. Step 5: Return the beef to the wok. Stir in 1 tsp brown sugar and 1 tbsp rice vinegar. Cook everything together for another 1-2 minutes until the beef is cooked through and the sauce coats the ingredients with a glossy finish.