Sichuan-Style Spicy Beef Stir Fry with Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Tender strips of beef quickly stir-fried with vibrant bell peppers and a bold, numbing Sichuan peppercorn sauce. This chinese-inspired beef ready in about 30 minutes pairs soy sauce, Shaoxing wine, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 12 oz, thinly sliced against the grain flank steak
• 3 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 2 tsp cornstarch
• 1 tsp, toasted and ground Sichuan peppercorns
• 3 tbsp vegetable oil
• 4 cloves, minced garlic
• 1 tbsp, minced ginger
• 1 medium, julienned red bell pepper
• 1 medium, julienned green bell pepper
• 1 tsp dried red chili flakes
• 2, sliced for garnish scallions
• 1 tsp sesame oil

Instructions

1. Step 1: In a bowl, combine 12 oz thinly sliced flank steak with 3 tbsp soy sauce, 1 tbsp Shaoxing wine, and 2 tsp cornstarch. Toss and let marinate for 15 minutes.
2. Step 2: Heat a large wok over high heat until smoking, then add 2 tbsp vegetable oil. Add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned but still tender. Remove beef and set aside.
3. Step 3: Add 1 tbsp vegetable oil to the wok and reduce heat to medium-high. Add 4 minced garlic cloves, 1 tbsp minced ginger, 1 tsp ground toasted Sichuan peppercorns, and 1 tsp dried red chili flakes. Stir-fry for 30 seconds until fragrant.
4. Step 4: Quickly add 1 medium red bell pepper and 1 medium green bell pepper, both julienned. Stir-fry for 3-4 minutes until just tender but still crisp.
5. Step 5: Return beef to the wok and toss everything together. Drizzle 1 tsp sesame oil over and stir for another minute to combine. Remove from heat and garnish with 2 sliced scallions before serving.