Sichuan-Style Spicy Beef Stir-Fry with Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Tender strips of beef stir-fried with vibrant bell peppers and a bold Sichuan peppercorn sauce delivering spicy, numbing heat and deep umami. This chinese-inspired beef 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 380 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 flank steak, thinly sliced
• 3 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch
• 3 tbsp vegetable oil
• 6 pieces dried red chili peppers
• 1 tsp Sichuan peppercorns
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, minced
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 2 tbsp scallions, chopped
• 1 tbsp dark soy sauce
• 1 tsp sugar

Instructions

1. Step 1: In a bowl, combine 1 lb thinly sliced flank steak with 3 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch. Mix well and let marinate for 15 minutes.
2. Step 2: Heat 3 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 6 dried red chili peppers and 1 tsp Sichuan peppercorns; stir-fry for 30 seconds until fragrant.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced ginger; stir-fry for 20 seconds until aromatic.
4. Step 4: Add the marinated beef and stir-fry for 3-4 minutes until browned and nearly cooked through.
5. Step 5: Toss in 1 medium sliced red bell pepper and 1 medium sliced green bell pepper; stir-fry for an additional 2 minutes until peppers are crisp-tender.
6. Step 6: Stir in 1 tbsp dark soy sauce, 1 tsp sugar, and 2 tbsp chopped scallions; cook for 1 more minute until sauce thickens slightly and coats the beef and peppers evenly. Serve immediately.