Sichuan-Style Spicy Beef and Vegetable Stir-Fry
A vibrant stir-fry with tender strips of beef and crisp vegetables tossed in a bold, spicy Sichuan peppercorn sauce. This chinese-inspired french ready in about 30 minutes pairs cornstarch, soy sauce, Shaoxing wine or dry sherry for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 2 tbsp cornstarch
- 3 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 3 tbsp vegetable oil
- 1 tsp Sichuan peppercorns, toasted and ground
- 5 pieces dried red chilies, chopped
- 4 cloves minced garlic
- 1 tbsp grated ginger
- 1 cup sliced bell peppers (red and green)
- 1 cup sliced snow peas
- 3 stalks scallions, sliced
- 1 tsp sesame oil
- 1 tsp brown sugar
Instructions
- Step 1: In a mixing bowl, toss 1 pound thinly sliced flank steak with 2 tbsp cornstarch, 2 tbsp soy sauce, and 1 tbsp Shaoxing wine 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 the beef in a single layer and stir-fry for 2-3 minutes until browned but not fully cooked. Remove beef and set aside.
- Step 3: Add the remaining 1 tbsp vegetable oil to the wok, then stir in 1 tsp toasted ground Sichuan peppercorns, 5 chopped dried red chilies, 4 cloves minced garlic, and 1 tbsp grated ginger. Stir-fry for 30 seconds until fragrant.
- Step 4: Add 1 cup sliced red and green bell peppers and 1 cup snow peas to the wok. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Step 5: Return the beef to the wok along with 1 tbsp soy sauce, 1 tsp brown sugar, and 3 sliced scallions. Stir-fry everything together for 2 minutes until the beef is cooked through and the sauce coats the ingredients.
- Step 6: Drizzle 1 tsp sesame oil over the stir-fry, toss to combine, then serve immediately with steamed jasmine rice.
Frequently asked questions
How long does Sichuan-Style Spicy Beef and Vegetable Stir-Fry 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 Spicy Beef and Vegetable Stir-Fry?
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 cornstarch from drying out.
Can I substitute ingredients in Sichuan-Style Spicy Beef and Vegetable Stir-Fry?
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 Spicy Beef and Vegetable Stir-Fry 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 Spicy Beef and Vegetable Stir-Fry?
Chinese french 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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