Sichuan-Style Spicy Stir-Fried Beef with Garlic and Chili

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

A bold and flavorful Chinese stir-fry featuring tender strips of beef tossed with fiery dried chilies, garlic, and aromatic Sichuan peppercorns. This chinese-inspired beef ready in about 30 minutes pairs flank steak, dried red chilies, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 20 min Cook: 10 min Serves 3 Chinese cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 12 oz flank steak into thin 1/4-inch strips against the grain. In a bowl, toss the beef strips with 1 tsp cornstarch, 2 tbsp soy sauce, and 1 tbsp Shaoxing wine. Let marinate for 15 minutes.
  2. Step 2: Peel and finely mince 4 garlic cloves. Cut 3 green onions into 1-inch pieces, separating white and green parts. Heat 3 tbsp vegetable oil in a wok over high heat until shimmering.
  3. Step 3: Add 1 tsp Sichuan peppercorns and 10 dried red chilies to the hot oil, frying for 30 seconds until fragrant but not burnt. Add the marinated beef strips and stir-fry for 2-3 minutes until browned and just cooked through.
  4. Step 4: Toss in minced garlic and white parts of green onions, stir-frying for 30 seconds until fragrant. Drizzle 1 tsp sesame oil and add the green onion tops. Stir everything together for 15 seconds then remove from heat and serve immediately with steamed rice.

Frequently asked questions

How long does Sichuan-Style Spicy Stir-Fried Beef with Garlic and Chili 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 Garlic and Chili?

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 from drying out.

Can I substitute ingredients in Sichuan-Style Spicy Stir-Fried Beef with Garlic and Chili?

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 Garlic and Chili for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Garlic and Chili?

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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