Sichuan-Style Beef Stir Fry with Garlic and Ginger

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Quick stir-fried beef strips tossed with spicy Sichuan peppercorns, garlic, and fresh ginger for bold, fragrant flavors. This chinese-inspired stir fry ready in about 30 minutes pairs lightly crushed Sichuan peppercorns, soy sauce, Shaoxing wine 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Serve immediately with steamed rice or noodles.

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Frequently asked questions

How long does Sichuan-Style Beef Stir Fry with Garlic and Ginger take to make?

Total time is about 30 minutes (15 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-Style Beef Stir Fry with Garlic and Ginger?

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 soy sauce from drying out.

Can I substitute ingredients in Sichuan-Style Beef Stir Fry with Garlic and Ginger?

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-Style Beef Stir Fry with Garlic and Ginger 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-Style Beef Stir Fry with Garlic and Ginger?

Chinese stir fry 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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