Sichuan Beef Stir-Fry with Garlic and Chili Oil

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 developed and reviewed.

A fiery Sichuan-inspired beef stir-fry featuring tender strips of beef tossed in a spicy garlic chili oil sauce balanced with soy and rice wine. This Chinese recipe, ready in about 30 minutes, pairs flank steak, soy sauce, Shaoxing wine or dry sherry for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 20 min Cook: 10 min Serves 4 Chinese cuisine 400 cal/serving

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Ingredients

1 lb flank steak
3 tbsp soy sauce
2 tbsp Shaoxing wine or dry sherry
2 tbsp cornstarch
3 tbsp vegetable oil
2 tbsp Sichuan chili oil
4 minced garlic cloves
1 tbsp minced ginger
3 thinly sliced scallions
1 tsp toasted sesame seeds

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Instructions

Step 1: Slice 1 lb flank steak thinly against the grain into 1/4-inch strips.
Step 2: Marinate the beef with 3 tbsp soy sauce, 2 tbsp Shaoxing wine, and 2 tbsp cornstarch for 15 minutes.
Step 3: Heat 3 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
Step 4: Add the marinated beef in a single layer and stir-fry for 2-3 minutes until just browned but not fully cooked; remove beef and set aside.
Step 5: Lower heat to medium, add 2 tbsp Sichuan chili oil, 4 minced garlic cloves, and 1 tbsp minced ginger; sauté for 1 minute until fragrant.
Step 6: Return the beef to the wok and toss with the chili garlic mixture for another 2 minutes until the beef is fully cooked and coated.
Step 7: Stir in 3 thinly sliced scallions and cook for 30 seconds.
Step 8: Remove from heat, sprinkle with 1 tsp toasted sesame seeds, and serve immediately over steamed rice.