Sichuan-Style Beef Stir Fry with Garlic and Ginger

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

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.

Quick stir-fried beef strips tossed with spicy Sichuan peppercorns, garlic, and fresh ginger for bold, fragrant flavors. This Chinese-inspired stir-fry recipe, ready in about 30 minutes, pairs flank steak, Sichuan peppercorns, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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: 15 min Serves 4 Chinese cuisine 370 cal/serving

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Ingredients

1 lb, thinly sliced against the grain flank steak
1 tsp, lightly crushed Sichuan peppercorns
3 tbsp soy sauce
2 tbsp Shaoxing wine
1 tbsp cornstarch
3 tbsp vegetable oil
5 cloves, minced garlic cloves
1 tbsp, minced fresh ginger
3 stalks, sliced into 1-inch pieces green onions
1/2 tsp dried red chili flakes
1 tsp brown sugar
1/4 cup water

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Instructions

Step 1: In a medium bowl, toss 1 lb thinly sliced flank steak with 3 tbsp soy sauce, 2 tbsp Shaoxing wine, and 1 tbsp cornstarch until evenly coated; set aside for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 1 tsp lightly crushed Sichuan peppercorns and 1/2 tsp dried red chili flakes, stirring for 30 seconds until fragrant.
Step 3: Add the marinated beef in a single layer and stir-fry for 3-4 minutes until the beef is browned but still tender; remove beef and set aside.
Step 4: Add the remaining 1 tbsp vegetable oil to the wok. Stir-fry 5 minced garlic cloves and 1 tbsp minced fresh ginger for 30 seconds until aromatic.
Step 5: Return the beef to the wok along with 3 sliced green onion stalks, 1 tsp brown sugar, and 1/4 cup water. Stir and cook for an additional 2 minutes until the sauce thickens and coats the beef.
Step 6: Serve immediately with steamed rice or noodles.