Sichuan-Style Spicy Beef Stir Fry with Garlic and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bold and fiery stir fry featuring tender beef strips tossed with garlic, scallions, and a fragrant Sichuan peppercorn sauce. This chinese-inspired beef (high protein) ready in about 30 minutes pairs flank steak, thinly sliced, 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 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: 20 min Cook: 10 min Serves 4 Chinese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1 lb thinly sliced flank steak with 3 tbsp soy sauce, 2 tbsp Shaoxing wine, and 1 tbsp cornstarch. Toss well and let marinate for 15 minutes.
  2. Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned and just cooked through. Remove beef and set aside.
  3. Step 3: Reduce heat to medium-high and add 4 minced garlic cloves, 1 tbsp minced fresh ginger, 1 tsp dried red chili flakes, and 1/2 tsp toasted ground Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
  4. Step 4: Return the beef to the wok along with 4 sliced scallions, 1 tsp brown sugar, and 1 tsp sesame oil. Stir-fry everything together for another minute until the sauce thickens slightly and coats the beef evenly. Serve immediately with steamed rice.

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Frequently asked questions

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

Total time is about 30 minutes (20 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 Garlic and Scallions?

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 flank steak, thinly sliced from drying out.

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

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 Garlic and Scallions 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.

Is Sichuan-Style Spicy Beef Stir Fry with Garlic and Scallions high protein?

Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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