Sichuan-Inspired Spicy Beef Stir Fry with Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Tender slices of beef stir-fried with crisp bell peppers and a bold, spicy Sichuan sauce that delivers numbing heat and umami-rich depth. This chinese-inspired beef ready in about 32 minutes pairs minced garlic cloves, minced fresh ginger, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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

• 12 oz, thinly sliced against the grain flank steak
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips green bell pepper
• 3, minced garlic cloves
• 1 tbsp minced fresh ginger
• 3 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp cornstarch
• 1 tbsp chili bean paste (doubanjiang)
• 1 tsp, toasted and ground Sichuan peppercorns
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 2, sliced for garnish scallions
• 1 tsp brown sugar

Instructions

1. Step 1: In a medium bowl, combine 12 oz thinly sliced flank steak with 3 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. Mix well and let marinate for 15 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated beef in a single layer and sear for 1-2 minutes without stirring to get a good sear, then stir-fry for another 1 minute until mostly cooked through. Remove beef and set aside.
3. Step 3: In the same wok, add 3 minced garlic cloves, 1 tbsp minced fresh ginger, and 1 tbsp chili bean paste. Stir-fry for 30 seconds until fragrant.
4. Step 4: Add 1 large sliced red bell pepper and 1 large sliced green bell pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Step 5: Return the beef to the wok along with 1 tsp toasted ground Sichuan peppercorns, 1 tsp brown sugar, and 1 tsp sesame oil. Toss everything together and cook for another 1-2 minutes until the sauce thickens slightly and coats the beef and vegetables.
6. Step 6: Remove from heat and garnish with 2 sliced scallions before serving hot with steamed rice.