Sichuan Stir-Fried Beef with Spicy Chili and Garlic

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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.

Tender beef strips wok-fried with fiery Sichuan chili paste and fragrant garlic for a bold, savory dish. This Chinese recipe, ready in about 25 minutes, pairs flank steak, Sichuan chili paste, 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 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
2 tbsp Sichuan chili paste
4, finely minced garlic cloves
1 tbsp, grated ginger
2 tbsp soy sauce
1 tbsp Shaoxing wine
1 tsp cornstarch
3 tbsp vegetable oil
2, sliced diagonally green onions
1 tsp sesame oil
1 tsp sugar
1/4 tsp white pepper

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Instructions

Step 1: Toss 12 oz thinly sliced flank steak with 1 tsp cornstarch, 1 tbsp soy sauce, and 1 tbsp Shaoxing wine in a bowl until evenly coated; set aside to marinate for 10 minutes.
Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering; add 4 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until fragrant but not browned.
Step 3: Add the marinated beef to the wok and stir-fry for 3-4 minutes until the edges start to brown and the beef is mostly cooked.
Step 4: Stir in 2 tbsp Sichuan chili paste, 1 tsp sugar, and 1/4 tsp white pepper, cooking for another 2 minutes until the sauce thickens and coats the beef.
Step 5: Remove from heat, drizzle 1 tsp sesame oil over, and toss in 2 sliced green onions, mixing well before serving hot.