Sichuan-Style Beef with Black Vinegar and Chili

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

Boldly flavored strips of beef simmered in a tangy-savory sauce with black vinegar, dried chilies, and aromatic garlic for an authentic Sichuan experience. This asian ready in about 30 minutes pairs Beef sirloin, Dried red chilies, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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.

★ 4.0 (15 ratings) Prep: 20 min Cook: 10 min Serves 2 Asian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 12 oz beef sirloin thinly against the grain. In a bowl, combine beef with 1 tbsp cornstarch, 1/4 tsp salt, and 1 tbsp rice wine. Toss to coat and marinate for 15 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned but not fully cooked. Remove beef and set aside.
  3. Step 3: Add 4 minced dried red chilies, 4 cloves minced garlic, and 1 tbsp minced ginger to the wok. Stir-fry for 1 minute until fragrant and chilies darken slightly.
  4. Step 4: Add 2 tbsp black vinegar, 1 tbsp soy sauce, and 1 tsp sugar. Stir-fry for 1 minute until sauce bubbles and thickens.
  5. Step 5: Return beef to the wok. Add 1/2 tsp sesame oil. Stir-fry for 1 minute until beef is cooked through and sauce glazes evenly.
  6. Step 6: Sprinkle with 2 sliced green onions and serve immediately.

Frequently asked questions

How long does Sichuan-Style Beef with Black Vinegar and Chili take to make?

Total time is about 30 minutes (20 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-Style Beef with Black Vinegar and Chili?

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 beef sirloin from drying out.

Can I substitute ingredients in Sichuan-Style Beef with Black Vinegar and Chili?

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 with Black Vinegar and Chili for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 with Black Vinegar and Chili?

Asian asian 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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