Sichuan Peppercorn Stir-Fried Beef with Garlic and Chilies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fiery stir-fry inspired by Columbus’s popular Sichuan restaurants, combining tender beef slices with bold garlic, red chilies, and numbing Sichuan peppercorns. This chinese-inspired beef ready in about 25 minutes pairs vegetable oil, Sichuan peppercorns, thinly sliced garlic cloves 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
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add 1 tbsp Sichuan peppercorns and 6 dried red chilies, stir-frying for 30 seconds until fragrant but not burnt.
  2. Step 2: Add 5 thinly sliced garlic cloves and 1 tbsp minced ginger, stir-fry for another 30 seconds until aromatic.
  3. Step 3: Increase heat to very high and add 1 lb thinly sliced flank steak, spreading it out in the wok. Sear without stirring for 1 minute, then stir-fry for 2-3 minutes until beef is browned but still tender.
  4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp brown sugar, tossing to coat the beef evenly.
  5. Step 5: Pour in the 1 tsp cornstarch slurry and cook for 30 seconds until the sauce thickens and clings to the beef.
  6. Step 6: Remove from heat and garnish with 2 chopped scallions before serving immediately with steamed rice.

Frequently asked questions

How long does Sichuan Peppercorn Stir-Fried Beef with Garlic and Chilies 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 Chilies?

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 vegetable oil from drying out.

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

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 Chilies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Chilies?

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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