Sichuan Peppercorn Stir-Fried Beef with Garlic and Chili

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A bold and spicy stir-fry featuring tender beef strips infused with the numbing heat of Sichuan peppercorns and fresh garlic-chili aromatics. This Chinese-inspired beef recipe, ready in about 25 minutes, pairs beef sirloin, Sichuan peppercorns, fresh red chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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 2 Chinese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 300g thinly sliced beef sirloin with 1 tbsp Shaoxing wine, 2 tbsp soy sauce, 1 tsp cornstarch, and a pinch of salt. Set aside for 10 minutes to marinate.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 1 tsp toasted and ground Sichuan peppercorns and 4 minced garlic cloves, stir-fry for 30 seconds until fragrant.
  3. Step 3: Add the marinated beef and 2 thinly sliced fresh red chilies, stir-fry for 3-4 minutes until beef is browned and cooked through, stirring continuously.
  4. Step 4: Sprinkle 2 sliced green onions, adjust salt to taste, and toss for another 30 seconds before serving hot.

Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 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 Garlic and Chili?

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 beef sirloin from drying out.

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

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 Garlic and Chili for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Garlic and Chili?

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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