Sichuan-Style Spicy Stir-Fried Beef with Chili and Garlic
A bold and aromatic stir-fry featuring tender beef strips tossed with fiery dried chili peppers, garlic, and Sichuan peppercorns. This chinese-inspired beef ready in about 30 minutes pairs flank steak, thinly sliced, cornstarch, soy sauce 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.
Ingredients
- 1 lb flank steak, thinly sliced
- 2 tbsp cornstarch
- 3 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 3 tbsp vegetable oil
- 8 whole, broken in half dried red chili peppers
- 5 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tsp, lightly crushed Sichuan peppercorns
- 3 stalks green onions, sliced
- 1 tsp sugar
- 1/2 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toss 1 lb thinly sliced flank steak with 2 tbsp cornstarch, 2 tbsp soy sauce, and 1 tbsp Shaoxing wine in a bowl. Let marinate for 15 minutes.
- Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering. Add 8 broken dried red chili peppers and 1 tsp lightly crushed Sichuan peppercorns, stir-frying for 30 seconds until fragrant but not burnt.
- Step 3: Add 5 minced garlic cloves and 1 tbsp minced ginger, stir-fry for 15 seconds until aromatic.
- Step 4: Add the marinated beef in a single layer and stir-fry for 3-4 minutes until browned and just cooked through.
- Step 5: Stir in 1 tsp sugar, 1/2 tsp salt, 1 tbsp soy sauce, and 3 sliced green onions. Toss everything together for 1 minute until the sauce coats the beef and the green onions soften slightly.
- Step 6: Remove immediately from heat and serve with steamed jasmine rice.
Frequently asked questions
How long does Sichuan-Style Spicy Stir-Fried Beef with Chili and Garlic 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 Stir-Fried Beef with Chili and Garlic?
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 Stir-Fried Beef with Chili and Garlic?
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 Stir-Fried Beef with Chili and Garlic 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 Stir-Fried Beef with Chili and Garlic?
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.
