Sichuan Stir-Fried Beef with Chili and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove from heat and garnish with 2 sliced scallions, tossing lightly before serving.

Frequently asked questions

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

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 flank steak from drying out.

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

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 Stir-Fried Beef with Chili and Garlic 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 Stir-Fried Beef with Chili and Garlic?

Chinese chinese 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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