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

By · 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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.

Related recipes