Sichuan Peppercorn Stir-Fried Beef with Chili Garlic Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender strips of beef flash-fried with numbing Sichuan peppercorns and a bold chili garlic sauce for a fiery, fragrant dish. This chinese-inspired stir fry ready in about 25 minutes blends flank steak, soy sauce, cornstarch into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Remove from heat and drizzle 1 tsp sesame oil over the beef. Garnish with 2 sliced scallions before serving.

Frequently asked questions

How long does Sichuan Peppercorn Stir-Fried Beef with Chili Garlic Sauce take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sichuan Peppercorn Stir-Fried Beef with Chili Garlic Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sichuan Peppercorn Stir-Fried Beef with Chili Garlic Sauce?

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 Chili Garlic Sauce 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 Chili Garlic Sauce?

Chinese stir fry 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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