Sichuan-Style Spicy Beef Stir Fry with Regional Peppers

By · Reviewed by AislePrompt Editorial · ·

A fiery stir fry featuring tender strips of beef tossed with crunchy regional chili peppers and vibrant aromatics in a savory sauce. This chinese-inspired beef ready in about 30 minutes pairs toasted and ground Sichuan peppercorns, chopped dried red chili peppers, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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 370 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 1 lb thinly sliced flank steak with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 2 tablespoons Shaoxing wine in a bowl. Toss well and let marinate for 15 minutes.
  2. Step 2: Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated beef and stir-fry for 2-3 minutes until browned but not fully cooked. Remove beef and set aside.
  3. Step 3: In the same wok, add remaining 1 tablespoon vegetable oil. Add 3 minced garlic cloves, 1 inch minced ginger, 1 teaspoon toasted and ground Sichuan peppercorns, and 8 chopped dried red chili peppers. Stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 1 medium julienned green bell pepper and 1 medium julienned red bell pepper to the wok and stir-fry for 2 minutes until crisp-tender.
  5. Step 5: Return the beef to the wok along with 2 tablespoons soy sauce and 1 teaspoon sugar. Stir-fry for another 2 minutes until the sauce thickens slightly and coats the beef and peppers.
  6. Step 6: Stir in 2 sliced scallions, toss once more, then immediately remove from heat and serve over steamed rice.

Equipment for this recipe

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Frequently asked questions

How long does Sichuan-Style Spicy Beef Stir Fry with Regional Peppers 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 Regional Peppers?

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 minced garlic cloves from drying out.

Can I substitute ingredients in Sichuan-Style Spicy Beef Stir Fry with Regional Peppers?

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 Regional Peppers 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 Regional Peppers?

Chinese beef 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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