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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fiery Sichuan-inspired beef stir-fry bursting with bold chili and garlic flavors, perfect for a quick dinner with a kick. This chinese-inspired stir fry ready in about 25 minutes pairs vegetable oil, finely minced garlic cloves, minced ginger 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.

Prep: 15 min Cook: 10 min Serves 4 Chinese cuisine 350 cal/serving
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Ingredients

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.

Frequently asked questions

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

Total time is about 25 minutes (15 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 Spicy Beef Stir-Fry with Chili and Garlic?

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 vegetable oil from drying out.

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

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 Stir-Fry with Chili and Garlic 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 Stir-Fry with Chili and Garlic?

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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