Sichuan Peppercorn Stir-Fried Beef with Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A spicy, numbing Sichuan-style stir-fry featuring tender beef strips and colorful bell peppers tossed in a savory sauce. This chinese-inspired beef ready in about 30 minutes pairs toasted and crushed Sichuan peppercorns, minced garlic cloves, minced fresh ginger 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.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 12 oz thinly sliced flank steak with 1 tbsp cornstarch and 1 tbsp soy sauce in a bowl 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 shimmering. Add the marinated beef and stir-fry for 2-3 minutes until browned but not fully cooked; remove and set aside.
  3. Step 3: In the same wok, add 3 minced garlic cloves, 1 tbsp minced fresh ginger, and 1 tsp toasted and crushed Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 1 medium sliced red bell pepper and 1 medium sliced green bell pepper, stir-frying for 3-4 minutes until slightly softened but still crisp.
  5. Step 5: Return the beef to the wok and pour in 2 tbsp soy sauce, 1 tbsp Chinese black vinegar, 1 tsp brown sugar, and 1/4 cup water. Stir well and cook for 2 minutes until the sauce thickens and coats the beef and vegetables.
  6. Step 6: Remove from heat, garnish with 2 sliced scallions, and serve immediately with steamed rice.

Equipment for this recipe

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Frequently asked questions

How long does Sichuan Peppercorn Stir-Fried Beef with Bell Peppers take to make?

Total time is about 30 minutes (15 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 Sichuan Peppercorn Stir-Fried Beef with Bell Peppers?

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 minced garlic cloves from drying out.

Can I substitute ingredients in Sichuan Peppercorn Stir-Fried Beef with Bell Peppers?

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 Sichuan Peppercorn Stir-Fried Beef with Bell Peppers for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sichuan Peppercorn Stir-Fried Beef with Bell Peppers?

Chinese beef 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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