Sichuan Stir-Fried Beef with Chili and Garlic

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 drafted and published.

A spicy and aromatic stir-fry featuring tender strips of beef tossed with fresh chili peppers and garlic in a savory Sichuan sauce. This Chinese recipe, ready in about 25 minutes, pairs flank steak, vegetable oil, fresh red chili peppers 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, thinly sliced against the grain flank steak
3 tbsp vegetable oil
3, sliced into thin rings fresh red chili peppers
5, minced garlic cloves
1 tbsp, minced ginger
2 tbsp soy sauce
1 tbsp Shaoxing wine
1 tsp dark soy sauce
1 tsp, toasted and ground Sichuan peppercorns
1 tsp cornstarch
3 tbsp water
2, sliced diagonally for garnish scallions

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Instructions

Step 1: Toss 12 oz thinly sliced flank steak with 1 tsp cornstarch and 1 tbsp Shaoxing wine in a bowl, coating evenly; set aside for 10 minutes.
Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering, then add 1 tsp toasted ground Sichuan peppercorns and 5 minced garlic cloves, 1 tbsp minced ginger, and 3 sliced fresh red chili peppers; stir-fry for 30 seconds until fragrant but not burnt.
Step 3: Add the marinated beef to the wok and stir-fry for 3-4 minutes until the beef is browned and slightly crispy on the edges.
Step 4: Stir in 2 tbsp soy sauce and 1 tsp dark soy sauce along with 3 tbsp water, cooking for another 1-2 minutes until the sauce thickens and coats the beef.
Step 5: Remove from heat and garnish with 2 sliced scallions, tossing lightly before serving.