Quick Szechuan Stir-Fried Beef with Bell Peppers and Scallions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fiery, savory Szechuan-style stir-fry featuring tender strips of beef tossed with colorful bell peppers and scallions in a spicy garlic sauce. This chinese-inspired stir fry ready in about 25 minutes pairs soy sauce, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 10 min Cook: 15 min Serves 4 Chinese cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, toss 1 lb thinly sliced flank steak with 3 tbsp soy sauce and 2 tsp cornstarch until evenly coated; set aside for 10 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until smoking lightly.
  3. Step 3: Add the marinated beef in a single layer and stir-fry for 3-4 minutes until browned but still tender; remove beef from the wok and set aside.
  4. Step 4: Add remaining 1 tbsp vegetable oil, then sauté 4 minced garlic cloves, 1 tbsp minced ginger, and 1 tsp dried red chili flakes for 30 seconds until aromatic.
  5. Step 5: Add 1 large sliced red bell pepper and 1 large sliced green bell pepper; stir-fry for 3 minutes until vegetables are crisp-tender.
  6. Step 6: Return the beef to the wok along with 4 scallions cut into 2-inch pieces, 1/2 tsp Szechuan peppercorn powder, 1 tsp brown sugar, and 1 tbsp rice vinegar. Toss everything together and cook for another 2 minutes until heated through and sauce evenly coats the ingredients.
  7. Step 7: Serve immediately with steamed rice or noodles.

Frequently asked questions

How long does Quick Szechuan Stir-Fried Beef with Bell Peppers and Scallions take to make?

Total time is about 25 minutes (10 min prep + 15 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 Quick Szechuan Stir-Fried Beef with Bell Peppers and Scallions?

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 soy sauce from drying out.

Can I substitute ingredients in Quick Szechuan Stir-Fried Beef with Bell Peppers and Scallions?

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 Quick Szechuan Stir-Fried Beef with Bell Peppers and Scallions 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 Quick Szechuan Stir-Fried Beef with Bell Peppers and Scallions?

Chinese stir fry 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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