Sichuan Peppercorn Stir-Fried Beef with Garlic and Scallions
A bold, spicy stir-fry featuring tender strips of beef tossed with Sichuan peppercorns, fresh garlic, and scallions for a numbing, savory kick. This chinese-inspired beef ready in about 35 minutes pairs Sichuan peppercorns, toasted and ground, garlic cloves, minced, scallions, sliced into 2-inch pieces for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 1 tbsp Sichuan peppercorns, toasted and ground
- 4 garlic cloves, minced
- 4 scallions, sliced into 2-inch pieces
- 3 tbsp soy sauce
- 2 tbsp Shaoxing wine or dry sherry
- 1 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 tsp sugar
- 1/2 tsp red chili flakes
- 1 tbsp fresh ginger, minced
Instructions
- Step 1: In a bowl, toss 1 lb thinly sliced flank steak with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, and 1/2 tsp sugar. Let marinate for 15 minutes.
- Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add the marinated beef in batches, stir-frying for 2-3 minutes per batch until browned but still tender. Remove beef and set aside.
- Step 3: Reduce heat to medium-high and add 1 tbsp minced garlic, 1 tbsp minced fresh ginger, 1 tbsp ground toasted Sichuan peppercorns, and 1/2 tsp red chili flakes. Stir-fry for 30 seconds until fragrant.
- Step 4: Return the beef to the wok along with 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and 4 sliced scallions. Stir-fry everything together for 1-2 minutes until scallions soften and the sauce coats the beef.
- Step 5: Serve immediately with steamed jasmine rice or noodles.
Frequently asked questions
How long does Sichuan Peppercorn Stir-Fried Beef with Garlic and Scallions take to make?
Total time is about 35 minutes (20 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 Garlic and Scallions?
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 garlic cloves, minced from drying out.
Can I substitute ingredients in Sichuan Peppercorn Stir-Fried Beef with Garlic and Scallions?
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 Scallions 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 Scallions?
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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