Sichuan-Style Spicy Beef Stir-Fry with Bell Peppers

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A bold Chinese stir-fry featuring tender beef strips cooked with crisp bell peppers and a fiery, savory Sichuan sauce. This Chinese-inspired beef recipe, ready in about 30 minutes, pairs flank steak, red bell pepper, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 lb, thinly sliced against the grain flank steak
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 large, sliced into 1/2-inch strips green bell pepper
• 4 cloves, minced garlic cloves
• 1 tbsp, minced ginger
• 3 tbsp soy sauce
• 1 tbsp Chinese black vinegar
• 1 tsp, toasted and ground Sichuan peppercorns
• 1 tbsp chili paste (doubanjiang)
• 1 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 tsp brown sugar
• 1/4 cup water
• 2 stalks, sliced for garnish green onions

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Instructions

1. Step 1: Toss 1 lb thinly sliced flank steak with 1 tbsp cornstarch and 1 tbsp soy sauce; set aside for 10 minutes to marinate.
2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until smoking. Add marinated beef in a single layer and stir-fry for 2-3 minutes until browned but still tender; remove and set aside.
3. Step 3: Add remaining 1 tbsp vegetable oil to the wok, then stir-fry 4 minced garlic cloves and 1 tbsp minced ginger for 30 seconds until aromatic.
4. Step 4: Add 1 tbsp chili paste (doubanjiang), 1 tsp toasted ground Sichuan peppercorns, and 1 tsp brown sugar; stir for 20 seconds.
5. Step 5: Toss in 1 large sliced red bell pepper and 1 large sliced green bell pepper; stir-fry for 2 minutes until just tender but still crisp.
6. Step 6: Return beef to the wok and add 2 tbsp soy sauce, 1 tbsp Chinese black vinegar, and 1/4 cup water; stir-fry for another 1-2 minutes until sauce thickens and coats ingredients.
7. Step 7: Remove from heat and garnish with 2 sliced green onions before serving immediately with steamed rice.