Quick Szechuan Stir-Fried Beef with Bell Peppers and Scallions

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 Asian fusion recipe, ready in about 25 minutes, pairs flank steak, soy sauce, cornstarch 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. 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 lb, thinly sliced against the grain flank steak
• 3 tbsp soy sauce
• 2 tsp cornstarch
• 3 tbsp vegetable oil
• 4 cloves, minced garlic cloves
• 1 tbsp, minced ginger
• 1 tsp dried red chili flakes
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips green bell pepper
• 4, cut into 2-inch pieces scallions
• 1/2 tsp Szechuan peppercorn powder
• 1 tsp brown sugar
• 1 tbsp rice vinegar

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

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.