Sichuan Peppercorn Stir-Fried Beef with Chili Garlic Sauce

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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.

Tender strips of beef flash-fried with numbing Sichuan peppercorns and a bold chili garlic sauce for a fiery, fragrant dish. 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 320 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: 10 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

12 oz flank steak
2 tbsp soy sauce
1 tbsp cornstarch
3 tbsp vegetable oil
1 tsp Sichuan peppercorns
4 fresh garlic cloves, minced
1 tbsp fresh ginger, minced
1 tsp dried red chili flakes
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp brown sugar
2 scallions, sliced
1 tsp sesame oil

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Instructions

Step 1: Thinly slice 12 oz flank steak against the grain into 1/4-inch strips. Toss the beef strips with 2 tbsp soy sauce and 1 tbsp cornstarch until evenly coated; set aside for 10 minutes.
Step 2: Heat 3 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 1 tsp whole Sichuan peppercorns and stir-fry for 30 seconds until fragrant.
Step 3: Add the marinated beef strips and cook for 2-3 minutes, stirring constantly until the beef is browned but still tender; remove beef and set aside.
Step 4: In the same wok, add 4 minced garlic cloves, 1 tbsp minced ginger, and 1 tsp dried red chili flakes. Stir-fry for 30 seconds until aromatic.
Step 5: Stir in 2 tbsp hoisin sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Return the beef to the wok and toss to coat in the sauce, cooking for another 1-2 minutes until heated through and sauce thickens slightly.
Step 6: Remove from heat and drizzle 1 tsp sesame oil over the beef. Garnish with 2 sliced scallions before serving.