Sichuan-Inspired Spicy Beef Stir Fry with Garlic and Chili

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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 drafted and published.

A bold and fiery stir fry featuring thinly sliced beef tossed with garlic, chili flakes, and Sichuan peppercorns for authentic regional Chinese heat. This Chinese-inspired beef recipe, ready in about 25 minutes, pairs flank steak, thinly sliced, 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 320 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: 15 min Cook: 10 min Serves 4 Chinese cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb flank steak, thinly sliced
3 tbsp soy sauce
1 tbsp Shaoxing wine or dry sherry
1 tbsp cornstarch
3 tbsp vegetable oil
4 garlic cloves, minced
1 tbsp dried red chili flakes
1 tsp Sichuan peppercorns, toasted and crushed
3 scallions, sliced
1 tbsp ginger, minced
1 tsp brown sugar
2 tbsp water

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a bowl, toss 1 lb thinly sliced flank steak with 3 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch until the beef is evenly coated. Set aside for 10 minutes.
Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 4 minced garlic cloves, 1 tbsp minced ginger, 1 tbsp dried red chili flakes, and 1 tsp toasted crushed Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
Step 3: Add the marinated beef to the wok in a single layer. Let sear without stirring for 1 minute, then stir-fry for 2-3 minutes until beef is browned and cooked through.
Step 4: Stir in 1 tsp brown sugar and 2 tbsp water, tossing to coat the beef and create a glossy sauce. Cook for another minute until the sauce thickens slightly.
Step 5: Remove from heat, stir in 3 sliced scallions, and serve immediately with steamed rice or noodles.