Sichuan-Style Spicy Beef Stir-Fry with Chili and Garlic

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A fiery Sichuan-inspired beef stir-fry bursting with bold chili and garlic flavors, perfect for a quick dinner with a kick. This Asian fusion recipe, ready in about 25 minutes, pairs flank steak, vegetable oil, dried red chilies 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
• 3 tbsp vegetable oil
• 8 whole, halved and seeds removed dried red chilies
• 5, finely minced garlic cloves
• 1 tbsp, minced ginger
• 1 tsp, lightly crushed Sichuan peppercorns
• 3 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1 tsp brown sugar
• 3, sliced on the diagonal scallions
• 1 tsp mixed with 2 tbsp water cornstarch
• 1 tsp sesame oil

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Instructions

1. Step 1: Toss 1 lb thinly sliced flank steak with 2 tbsp soy sauce and 1 tbsp Shaoxing wine. Let marinate for 10 minutes while preparing other ingredients.
2. Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add 8 halved dried red chilies and 1 tsp Sichuan peppercorns, stir-frying for 30 seconds until fragrant.
3. Step 3: Add 5 minced garlic cloves and 1 tbsp minced ginger, stir-fry for 20 seconds until aromatic but not burnt.
4. Step 4: Increase heat to high, add marinated beef slices in a single layer and sear without stirring for 1 minute, then stir-fry for another 2 minutes until beef is browned.
5. Step 5: Stir in 1 tsp brown sugar, 1 tbsp soy sauce, and 1 tbsp Shaoxing wine, cooking for 1 minute until sauce begins to coat the beef.
6. Step 6: Add cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) and cook for 30 seconds until sauce thickens.
7. Step 7: Remove from heat, drizzle 1 tsp sesame oil and toss with 3 sliced scallions before serving immediately over steamed rice or noodles.