Sichuan-Style Spicy Beef Stir Fry with Garlic and Chili

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender strips of beef stir-fried with fragrant garlic, dried chili, and bold Sichuan peppercorns for a fiery, flavorful dish. This Chinese-inspired stir-fry recipe, ready in about 25 minutes, pairs flank steak, soy sauce, Shaoxing wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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 3 Chinese cuisine 350 cal/serving

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Ingredients

12 ounces, thinly sliced against the grain flank steak
2 tablespoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon cornstarch
3 tablespoons vegetable oil
6 whole, broken into halves dried red chilies
1 teaspoon Sichuan peppercorns
4, thinly sliced garlic cloves
1 tablespoon, minced ginger
3, sliced into 2-inch pieces green onions
1 teaspoon sesame oil
1 teaspoon brown sugar

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Instructions

Step 1: In a medium bowl, toss 12 ounces thinly sliced flank steak with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon cornstarch until evenly coated. Let marinate for 10 minutes.
Step 2: Heat 3 tablespoons vegetable oil in a large wok or skillet over high heat until shimmering. Add 6 broken dried red chilies and 1 teaspoon Sichuan peppercorns, stirring for 30 seconds until fragrant but not burnt.
Step 3: Add 4 thinly sliced garlic cloves and 1 tablespoon minced ginger to the wok, stir-frying for 20 seconds until aromatic.
Step 4: Add the marinated beef slices in a single layer, cooking undisturbed for 1 minute, then stir-fry for another 2 minutes until browned and just cooked through.
Step 5: Stir in 3 sliced green onions, 1 teaspoon brown sugar, and 1 teaspoon sesame oil, tossing everything together for 30 seconds until the sauce coats the beef and the green onions soften slightly. Serve immediately with steamed rice.